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Extra Fat Deviled Eggs

May 14, 2011

Deviled eggs may be a bit dated, but who doesn’t have fond memories of famous Aunt Sandy’s deviled eggs making an appearance at every family gathering. Thick with mayonnaise, lightly dusted with paprika; they were the perfect finger food and always gone before dinner time. I decided to take a paleo spin on them, dating them even further back than childhood memories– all the way to the paleolithic error.

Paleo eating emphasized fat. Saturated fats to be exact, from animal sources mostly. I dabble in the world of paleo eating, honestly because it tastes so good! (For more info on the paleo lifestyle visit Marks Daily Apple )

Back to those eggs… After deciding on the shrimp skewers, I needed one more dish to prepare, and what goes better at a summer barbeque than deviled eggs? Guacamole- deviled eggs is the answer to that question! Avocados trump mayonnaise any day! I loosely based my recipe off of this, but made plenty of additions for a little kick.

To begin you must gather the cast of characters:

  • 1 dozen eggs
  • 1.5 avocados 
  • juice and zest from 1 lime
  • hot sauce, to taste
  • a bunch of cilantro, chopped
  • salt and pepper to taste

(other additions may be diced green onions, minced garlic, paprika , or anything else you like in your guacamole!)

Bring a large pot of water to a boil and gently drop the eggs in one by one. After about 6 minutes, turn the heat off and let sit, covered, for 5-10 minutes.

Meanwhile, in a bowl add sliced up the avocados, dash of hot sauce, salt and pepper, zest and juice from lime, and chopped cilantro.

Once the eggs have cooled, under running cool water gently tap the shell to crack and peel it off. Now that your kitchen sufficiently smells of sulfur, lets add some insult to injury. Cut the eggs lengthwise and scoop out all of the yolks into the bowl with the other ingredients.

Lay out all 24 of the egg halves face up, and cover with plastic wrap if you plan to serve these later in the day.

After mashing up the mix (I left mine a bit chunky because I did it by hand, but if you don’t want the arm work out, go ahead and plug in the food processor), either scoop the mix into the eggs or store covered with avocado seed in the refrigerator for a few hours.

The mix was addictingly delicious, and the hint of lime really popped through. You could also do like me and dip jalapeno flavored tostitos into the bowl to add even more of a kick, promise everyone will ask what the zing (and crunch) is coming from… just answer its chunky cayenne.

What’s your take on deviled eggs? I feel like they are a love em/ hate em kind of food, or like my friend… never tried them!

Have a great day!

One Comment leave one →
  1. August 7, 2011 10:21 pm

    awesome idea!! i love avocados and eggs 🙂

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