A little bit twisted – green deviled eggs
These Paleo gems are about to rock your Holiday!
I don’t know about you, but deviled eggs are a requirement for Easter at our house. These babies are so good they are at home in any holiday dinner! I love eggs prepared almost anyway – but there is something extra special about deviled eggs. They’re fancy!
My grandmother’s original recipe is delicious; so much so, my mom usually makes them every year for Easter. No matter how many she makes, there are never enough of them. This year I wanted to make my own version of deviled eggs – one that’s been nutritionally optimized. These green deviled Easter eggs are easy, tasty and full of healthy fat. What more could you want?
In this recipe Avocado serves as a substitute for the traditional mayo, this provides a rich flavor and gives the eggs a gorgeous light green color. There is also a little bit of maple syrup and a hint of smoked paprika added to give these babies a smokey sweet note that pairs magically with the crumbled bacon. Top the whole thing off with some finely diced tomatoes and chives and it really is a party in your mouth!
I hope you enjoy these. If you do, don’t be shy, share the recipe with friends!
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Green Deviled Easter Eggs
These paleo friendly deviled eggs are packed with nutritious fats from avocado instead of traditional mayonnaise. Smokey sweet flavor with salty crumbled bacon makes for a super kicked up version of traditional deviled eggs.
- 10 eggs hardboiled
- 1 avocado
- 2 tbsp champagne vinegar
- 2 tsp dijon mustard
- 1 tsp maple syrup
- ¼ tsp smoked paprika
- salt and pepper to taste
- ½ cup cooked bacon crumbled
- ½ cup tomatoes finely diced
- 2 tbsp chives
Hard boil eggs (use instant pot or pressure cooker for super easy to peel eggs)
While eggs are boiling, crumble the bacon and chop the toppings.
Let eggs cool – place in ice water to chill quickly.
Peel and then slice eggs in half.
Add yolks to a food processor bowl.
Add avocado, vinegar, mustard, paprika, and maple syrup. Mix well. (Adjust seasonings to taste)
Place the mixture in a sandwich bag, and cut the tip off of one end so that you have a small opening.
Pipe the filling into the egg white halves.
Top with bacon, tomatoes and chives.
Grandma Sisson's Deviled Eggs
Sweet and tangy deviled eggs. This is a holiday tradition in our family.
- 12 hard boiled eggs
- ¼ cup mayonnaise
- 1 tbsp mustard
- 2 tbsp white vinegar
- 2 tbsp white sugar
- paprika optional
Hard boil 1 dozen eggs.
Cool, peel and slice in half.
Reserve the yolks in a medium bowl.
Smash yolks, add the remaining ingredients. My grandma alway just used a fork to do this. Mix until smooth.
Use a spoon to fill the eggs with filling.
Optional: Sprinkle with paprika if desired.
Enjoy! Try to eat just one!