Okay – it’s almost FALL!!! The season when kids head happily back to school (or I happily send them back to school, at least), the leaves start to change, the god-forsaken heat starts to break and people gather together for tailgates for FOOTBALL! As a Penn State grad and a current college town resident, I dig tailgates. I can honestly take or leave the game unless I’m sitting in the stadium, but I love the pre-game. My husband is a huge NFL fan and we love following the local Tar Heels as well as our Nittany Lions.
In The South, tailgating is taken to a whole new level. I’m talking table cloths, cutlery, signature cocktails, monogrammed everything – it is a class act. Full disclosure – it may be the same up in State College, PA, but when I was there I wasn’t worried about the pre-game food unless it was a Grilled Sticky (I still need to figure out a GF version of that!).
One tailgate staple around here is the intrepid Deviled Egg. Growing up, up north, I didn’t gain an appreciation for the art of the Deviled Egg until I moved to North Carolina. I’m not a huge mayonnaise fan (unless I make it myself) so I didn’t really jump on the deviled egg bandwagon. And then…I bought a hard boiled egg machine and everything changed.
I have a well-documented level of frustration with making hard boiled eggs. As I stated above, I can make my own mayonnaise, but I can’t cook a stinking hard boiled egg. Enter my egg cooker – this little $15 miracle makes PERFECT hard boiled eggs almost everytime and I was so excited about it, I made a lot of eggs, like a lot. So, what is one to do who has a lot of hard boiled eggs? Make Deviled Eggs of course!
I decided to use avocado in place of mayonnaise and the marriage was magical. The result was a beautiful light green filling and a gorgeous presentation. You can really flavor this any way you want – horseradish, wasabi, sriracha, Texas Pete, curry powder – you name it. You can enjoy a second signature cocktail, knowing that this part of the spread is healthy, full of good fats, protein and a ton of flavor.
Paleo Deviled Eggs
Prep Time: 20min.
Cook Time: 15min.
6 eggs – hard-boiled and peeled
1 tsp. salt
2 Tbl. Olive Oil (or avocado oil)
1 tsp. curry powder or cumin
1/4 tsp. freshly ground pepper
pinch cayenne pepper
sprinkle of paprika
- Slice the eggs in half and remove the yolks and set the whites aside
- Place the yolks in the bowl of a (mini) food processor
- Add the remaining ingredients to the food processor except for the paprika
- Blend until smooth and uniform in color.
- Either spoon or pipe the filling back into the cavity of the egg whites
- sprinkle with paprika
- Chill for 20 min. and serve.
These can be made ahead of time, but be aware that the filling will darken – as avocados tend to do. To help with the darkening, you can add some lime juice to the mixture during processing.