I love hardboiled eggs, but let's face it, sometimes they can be a little bit boring. So I like to switch things up and make deviled eggs. I love making these for special occasions as well as every day snacking. My whole family loves them and I especially like that my children are getting ample nutrition and probiotics through food.
I make these with home made pickles, which are rich in probiotics. You can find the recipe here. If you don't want to make your own, local farmers markets and local stores sell home made ones, which ensure they contain all the good live bacteria you want. How do you know which one is which? If it's on the shelf, you don't want it...look for refrigerated.
I also use apple cider vinegar, which provides additional probiotics. I've been using Bragg for years and find it to be a very trusted brand.
Now on to the recipe:
paleo deviled eggs
- Prep time: 5-10 minutes
- Cooking time 15 minutes
- Serves 4-6
- 6 pastured eggs
- 1/4 cup mayo - I use this brand
- 1 tsp good Dijon or yellow mustard, depending on how tangy you like it
- 1/2 tsp Apple cider vinegar - I use Bragg
- 1 tsp fresh dill chopped plus more for garnish
- 1/2 home made pickle finely chopped
- pinch of pepper
- pinch of smoked or regular paprika
- 1/2 avocado diced into small pieces
- optional - pinch of salt
- medium sauce pan
- blender (I used my NutriBullet for this) but any will work
- mixing bowl
- zip lock bag (if you have a piping bag, use that instead)
Place eggs in the pan and cover with enough water to completely submerge the eggs. Place on the stove top and bring them to a boil. Once you get a good boil, cover with lid and let sit for 14-15 minutes. Once this is finished, rinse eggs under cold water for a minute and if you have ice on hand, add some ice to the water. Once the eggs are cool enough to handle, peel under cold water and set aside. Side note - if you're using super fresh eggs, these sometimes don't peel as well.
Once eggs are peeled, cut them lengthwise in half. Gently scoop out all the yolks into the bowl. Add the rest of the ingredients except for avocado. You can add salt if you want but I think the pickle provides ample saltiness. Scoop everything into the blender and blend until all ingredients are smooth. If you're left with any larger pieces of pickle, you can either take those out or leave them in (as long as they make it past the opening of the piping bag).
Next take your zip lock bag and cut a small bit off the corner, depending on how thick you want your swirl. Scoop all the egg mixture into the bag and fill all the egg whites with the mix. Top with chopped avocado and fresh dill for garnish.
Store in an air-tight container in the refrigerator. I find they taste best after they've had a few hours in the fridge.