Our Paleo Family

Heavenly Eggs

I can’t eat something with ‘devil’ in the name on Easter. That just doesn’t make sense to me. So these are heavenly eggs. Once you take a bite, you’ll see that the name is fitting.

When I see deviled eggs on the buffet at anyone else’s house (except my mom’s) I just can’t eat them. I’m very suspicious of deviled eggs. Who knows what the cook put in there. And then there’s the whole food poisoning issue of eating eggs left out of the refrigerator for too long. No thanks.

These will get gobbled up the second you pull them from the fridge so no worries about food poisoning here.

I have to confess that when I make this recipe, I have a secret ingredient. I will tell you what it is, but you probably don’t have any. It’s zucchini relish. I make this in the summer when I have an abundance of squash and peppers in my garden. Think of it as sweet pickle relish, but with a lot more flavor. I’ve written this recipe so that you don’t need my special zucchini relish and you don’t even need sweet pickle relish, what with it’s corn syrup and all.

But since I mentioned it, I would encourage you to try your hand at canning. Even if you don’t have a garden, get yourself down to your local farmer’s market and buy in bulk. It’s a great big ole mess while you’re doing it, but the rewards of homegrown produce all throughout the year are completely worth the trouble. I can do a post on canning if anyone is interested. Let me know in the comments.

To keep this in the Trim Healthy Mama – S range, you can substitute a plan approved sweetener for the maple syrup.

Heavenly Eggs
Print Recipe
Servings Prep Time
12 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
10 minutes
Heavenly Eggs
Print Recipe
Servings Prep Time
12 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. For perfect hard boiled eggs: place 6 eggs in a heavy pot, cover with cold water and bring to a boil. Once the water has reached a full, rolling boil, put a lid on the pot, turn off the heat and set your timer for 12 minutes. When 12 minutes is up, drain the hot water and plunge eggs into a bowl of ice water. Peel eggs.
  2. Slice eggs in half, place whites to the side and add yolks to a mixing bowl.
  3. To the yolks, add pickles, mustard, baconnaise and maple syrup. Mash together with fork. You can also use a mixer or food processor if you prefer.
  4. Taste and add salt and/or pepper if desired.
  5. Using a small spoon, place about 1 tablespoon of yolk mixture in each white.
  6. If you're not going to serve these right away, place them in a dish or on a plate, stick a toothpick in a few of the eggs and cover with plastic wrap. The toothpicks are to keep the plastic off the tops of your pretty eggs.
Recipe Notes

*You can substitute sweet pickle relish for the dill pickles and maple syrup if you prefer.

**See my baconnaise recipe here.

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