Devilled Eggs – Three Ways

Get my recipes in your inbox and access exclusive freebies. Subscribe here. What happened to Eat Drink Paleo? Read this post. Follow me for everyday healthy food inspiration on Pinterest .

devilled-eggs-paleo-3-ways

Whether you’ve got leftover hard-boiled eggs from Easter painting sessions or you’re throwing a Mad Men themed party, these little deviled 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.

devilled-eggs-paleo-3-ways2

 

Print
Devilled Eggs Three Ways

Devilled Eggs – Three Ways

  • Author: Irena Macri
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Stuffed
  • Cuisine: British

Description

In this recipe, I share three delicious ways you can prepare devilled eggs. Great as finger food or a snack.


Scale

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 & sun-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 yolks
  • 1/2 tsp mayonnaise
  • Pumpkin seeds & sun-dried tomatoes to garnish

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.

devilled_eggs_three_ways_4

 

Comments

2 Comments
See all comments »

Leave a Reply

Your email address will not be published. Required fields are marked *

You Might Also Like