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Devilish eggs – paleo recipe
Stav Kogan

Devilish eggs

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Servings: 4 servings
Calories: 140
Ingredients Method Nutrition

Ingredients
  

  • 1 dozen large hard-boiled eggs, peeled
  • ½ cup (125 mL) Paleo Mayonnaise ( recipe here)
  • 2 tbsp dill pickles, finely chopped
  • 2 tsp prepared mustard
  • ½ tsp black pepper
  • ¼ tsp salt
  • Empty out yellow yolks into medium bowl.
  • Mash with spoon and add mayonnaise, mustard, chopped pickles, salt, and pepper. Mix/mash all these ingredients well and spoon into a ziplock bag or icing bag.
  • Assemble egg halves on your serving platter and pipe the filling into each egg. Garnish with paprika and enjoy.

Method
 

  1. Cut eggs in half (lengthwise).
  2. Place eggs in sauce pan large enough to hold them in a single layer.
  3. Add cold water to cover eggs by 1 inch (2 cm).
  4. Bring water to boil on high heat and immediately remove from heat and cover.
  5. Let eggs stand in hot water for 15 minutes (12 for medium, 18 for extra-large).
  6. Cool eggs completely under running water or an ice bath and refrigerate for later.

Nutrition

Calories: 140kcalCarbohydrates: 1gProtein: 6gFat: 12g

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