Lunches & Small Bites
TAKE IT TO GO: Pack eggs in an airtight container and keep refrigerated until ready to eat.
Mustard Pickle Deviled Eggs
MAKES 12 HALVES. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 15 MINUTES.
The old-school sandwich side gets an upgrade with crunchy pickles and avocado oil mayonnaise. Just be sure to read your labels to ensure your ingredients are Whole30 compliant.
6 large hard-boiled eggs, peeled, halved lengthwise
¼ cup avocado oil mayonnaise
3 tbsp minced dill pickle + 2 tsp pickle juice, divided
2 tsp Dijon mustard (TIP: Look for wine-free mustards)
¼ tsp each sea salt and ground black pepper, or to taste fresh dill, optional
1. Spoon egg yolks into a medium bowl. Add mayonnaise, pickle juice and mustard. Mash with a fork, combining all ingredients as you go. (Add more juice if needed to reach desired consistency.) Fold in pickle. Season with salt and pepper.
2. With a tbsp measure, spoon mixture into egg white halves. (Alternatively, spoon filling into a pastry bag and pipe it in.) Top each with dill (if using).
PER SERVING (2 halves): Calories: 147, Total Fat: 13 g, Sat. Fat: 3 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 2 g, Carbs: 1 g, Fiber: 0 g, Sugars: 1 g, Protein: 7 g, Sodium: 301 mg, Cholesterol: 197 mg
Green Goddess Deviled Eggs
MAKES 12 HALVES. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 15 MINUTES.
Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.
hard-boiled eggs, peeled, halved lengthwise avocado, peeled and pitted avocado oil mayonnaise ( Primal Kitchen Mayo made with Avocado Oil) each chopped fresh parsley and chives each sea salt and ground black pepper
