This recipe was created years ago before we’d even heard of Paleo! I was trying to come up with a deviled egg that my husband would enjoy since he didn’t like the traditional ones! I seriously just started tossing things in the food processor that I thought might be great together. It’s hard to go wrong with avocado, lime and cilantro though. These come together in a pinch and will be just as tasty a couple days later…if they even last that long!
My sassy red headed daughter named these AMAZING little eggs. They are tangy, spicy, creamy and oh so addicting. You can regulate the heat by simply using less jalepeno or use none at all. Live on the edge and give it a try though! The creamyness of the avocado really does temper the heat. BONUS: you will have extra filling which is phenomenal!! You can dip veggies in it, spread some on sweet potato toast, dribble on fried eggs or even grilled meats.
Let’s talk hard boiled eggs, I’ve struggled for years to get these to work out. Who’s with me there? Ya…we all struggle, this I know! Lately the Instant Pot has made the process much better. I just place the egg right on the rack that comes with the IP (6-7), pour in a cup of water, high pressure for 5 minutes, let them set for abour 3 minutes then quick release, then a cool ice bath! Perfectly hard boiled eggs. Or do we call them hard pressured eggs? 😉
Homemade mayo is by FAR the best option, it super easy! I’ve been using Nom Nom Paleo’s version for years and it takes all of about 20 secs! In the event you don’t have any on hand and you don’t have 20 seconds to spare, you’d best keep a jar of Chosen Foods or Primal Kitchen mayo in your pantry.
the devil’s sassy sister
this is NOT your standard deviled egg!
Credit: backporchpaleo.com
Ingredients
- 6 hard boiled eggs, peeled (using only about 1/2 the yolks, reserve other 1/2)
- ⅓ c mayo
- handful of cilantro tops – roughly chopped (reserve small amount for garnish)
- 1 jalapeno – sliced in half and seeded
- 1 ripe avocado – roughly chopped (depends on the size)
- 2 green onions, sliced into thirds (reserve small amount for garnish)
- juice of 2-3 limes (or more, depending on how “lime-y” you like it)
- ½ tsp or more of Redmond Real Salt
- chipotle chili powder for garnish (opt)
Directions
- Slice boiled eggs in half and remove the yolks. Set white aside and reserve 3 for later use.
- Toss remaining ingredients into a small food processor and whirl away. If you feel like it’s too thin, toss in another yolk – too thick, add a bit more lime juice. Taste and adjust salt and/or lime juice
- Spoon filling into each egg white or place filling into a small sandwich bag, cut off a corner and fill egg whites. Garnish with reserved green onion and cilantro carefully sprinkle chipotle chili powder on top. Enjoy!
