One of the easiest, most delicious appetizers or snacks we can enjoy when avoiding grains, sugar, and dairy, happens to be good old-fashioned deviled eggs!
Here’s a tasty recipe that includes how to make your own homemade mayonnaise…don’t be afraid to try it; it’s so delicious, you’ll love it!
Deviled Eggs with Homemade Mayonnaise
- 4 large eggs, hard boiled, peeled and chilled
- 2 Tbsp homemade mayonnaise (See recipe below)
- 1/4 tsp dijon mustard
- 1/4 tsp prepared horseradish (we like Gold’s)
- 1 Tbsp black olives, chopped
- 1/4 tsp Himalayan pink salt
- Freshly ground black pepper to taste
- Chopped fresh chives for garnish
- Cut the prepared eggs in half length-wise.
- Scoop the yolks out into a bowl and mash with a fork.
- Add in the homemade mayonnaise, mustard, horseradish, olives, salt and pepper. Stir until thoroughly combined and smooth.
- Taste and adjust seasonings, or add a bit more mayonnaise if it seems dry.
- Scoop the egg yolk filling into the egg white halves. Garnish with the chopped chives and serve.
- 1 Large egg
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp dried mustard
- 1/2 tsp kosher salt
- 1 cup avocado oil
- Place the egg, lemon juice, mustard, and salt in a 16 ounce wide-mouth jar.
- Add 1/2 cup of the oil, and blend with an immersion blender on low speed, just until the mayonnaise begins to thicken.
- Add the remaining oil 1 tablespoon at a time, streaming it in and blending until the mayonnaise reaches your desired consistency.
- Your homemade mayonnaise will keep for about 1 week in the refrigerator.
Experiment with your filling and garnishes…you don’t have to use olives at all, or you can try different kinds: kalamata and green olives will each give you a different flavor, although you may need to add only a pinch of salt to the filling when using more salty olives. You can omit the horseradish, and add an extra 1/4 tsp mustard. You can also garnish with fresh parsley, dill, or paprika. Have fun with it, and enjoy!
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS