I’ve finally done a deviled eggs post! I feel like now I’m officially a paleo food blogger, since every paleo blogger or cookbook contains at least some version of a deviled egg recipe. I garnished mine with extra fine cornichons (aka french style gherkins). I also used my favorite Coconut Oil Mayo recipe, that also happens to contain olive oil and a good deal of lemon. Delish!
For boiling the eggs I followed this post, How to Make the Perfect Hard Boiled (Hard Cooked) Eggs by Getty Stewart. The only difference is that I like to crack mine on the side lengthwise, instead of on the wide end where the air sac is. I don’t know why but starting in the middle works better for me.
Deviled Eggs
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 12
Ingredients
- 6 hard boiled eggs
- ¼ cup plus 1 tbsp of coconut oil mayo
- ½ tsp djion mustard
- a couple sprinkles of smoked paprika
- 4-5 Extra fine Cornichons (aka french style Gherkins)
Instructions
- Cut hard boiled eggs lengthwise, and gently pop out yolk. Add yolk to a small bowl.
- In small bowl, add to yolks, coconut oil mayo, and dijon mustard.
- Mix ingredients together with a fork, then add to the pastry bag.
- Pipe mixture into egg white shell.
- Sprinkle smoked paprika over the top, then thinly slice cornichons and add two to deviled egg as a garnish.