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Devilled Eggs – Three Ways

Yum

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Whether you’ve got leftover hard-boiled eggs from Easter painting sessions or you’re throwing a Mad Men themed party, these little devilled egg puppies are a great way to serve as a starter, finger food or to keep in the fridge for a snack. I wanted to create three different flavours for the filling using the yolk and sautéed onion as a base. They’re easy and fast but full of flavour. I hope you like them.

Ingredients

  • 6 free-range eggs
  • 1 medium white onion, finely diced
  • 1 tsp ghee or coconut oil

Guacamole & bacon filling

  • 1 rash of streaky bacon, diced
  • 1 1/2 tbsp avocado, mashed
  • Zest of 1/4 of lime
  • 1 tsp lime juice
  • 1/2 tse mayo
  • 2 egg yolks
  • Coriander and hot sauce to garnish

Ginger & curry carrot

  • 2 tbsp finely grated carrot (about 1/2 medium carrot)
  • 1 tsp grated fresh ginger or powder
  • 1/2 tsp curry powder
  • Pinch of sea salt
  • 1/2 tse mayo
  • 2 egg yolks
  • Diced spring onion and fried shallots to garnish

Pumpkin seed & semi-dried tomatoes

  • 1 tbsp semi-dried tomatoes, chopped
  • 1 tsp pumpkin seed oil (OR extra-virgin olive oil)
  • Pinch of sea salt
  • Pinch of pepper
  • 2 egg yokls
  • 1/2 tsp mayo
  • Pumpkin seeds & semi-dried tomatoes to garnish

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Instructions

  1. Place eggs in a saucepan with cold water and bring to boil. Cook for 7 minutes, then rinse under cold water and leave in some cold water for a couple of minutes to cool. Peel carefully, then cut across in the middle and gently remove the yolks to a bowl.
  2. Sauté onion in ghee or coconut oil for 3-4 minutes on medium-low heat, until translucent and lightly golden. Divide and remove to three small bowls.
  3. For bacon & guacamole: Place diced bacon in the frying pan and cook for 3-4 minutes until crispy. Remove to one of the bowls with the onion. Add avocado, 2 egg yolks, mayo lime zest and juice and mash together. Fill four of the egg white halves and garnish with coriander/cilantro and hot sauce, maybe some bacon pieces.
  4. For ginger & carrot: Place carrot and ginger in the frying pan and add back the onion from one of the bowls. Sprinkle with curry powder and sea salt, add a little more ghee or coconut oil if dry. Pan fry for a minute or two, then transfer to a bowl with 2 egg yolks and mayo, mash together and fill four more egg white halves. Garnish with diced green onion.
  5. For pumpkin seed & semi-dried tomatoes: Combine and mash together diced semi-dried tomatoes, pumpkin seed oil, 2 egg yolks, sea salt, pepper and mayo. Fill the rest of the egg whites and garnish with pumpkin seeds and a slice of semi-dried tomato.

Preparation time: 25 minutes

Cooking time: 10 minutes

Number of servings: 6

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