Tuesday, February 28, 2017

Paleo Horseradish Avocado Deviled Eggs

Paleo Horseradish Avocado Breakfast Deviled Eggs


First, yes, I still have and use my trusty old Tupperware deviled egg tray.  And I use it a lot!  I make these deviled eggs or a variation quite often so that my husband and I can have a quick breakfast to go.  I work from home some days so it's also nice to have these already made so I don't have to make breakfast.  Once my coffee is made, the laptop is on, and I can eat these with no cleanup either.  It's maximizing my work time.

The eggs in my photo aren't the prettiest looking and that's because they are just for us.  If I make them to bring to a party for appetizers I do them up nicely and use a pasty bag to squeeze out the filling to make them pretty :-)

On to the recipe!

Ingredients:

8 Jumbo Cage Free / local farm eggs

3 Tbls mustard (I use Kosciusko brand) and think it makes all the difference from using yellow mustard) but use whatever your favorite mustard is :-)

1 Tbls horseradish - (If you like hot horseradish, I found this awesome Homemade Hot Horseradish brand called "Kielbasy King" )

1 ripe avocado

1/2 lemon (juice)

1/4 tsp of sea salt
1/2 tsp of ground black pepper

Process:

Boil the eggs for about 10 minutes and then pour off the hot water.   Add cold water to the pan and let the eggs cool for a couple of minutes in order to make them easier to peel.  
Peel the shells off the eggs, slice the eggs in half and put the cooked yolks into a bowl.  Put your empty egg halves into a container of your choosing.  Combine the cooked egg yolks with the remaining ingredients, mix well, and add to the empty egg halves.

Notes:

  • I use the lemon juice for moisture and also so that it stops the browning process of the avocados.  
  • After much research about the great salt debate, I started using Sea salt.  Bottom line is that regular salt has been refined. Unrefined natural salt contains 80+ trace minerals and it's easy to imagine why that is better for us.  So, in order to reduce the use of processed foods it makes so much more sense to me to use any version of sea salt whether it be Himalayan, Celtic, whatever kind. 






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