Quick & Easy Deviled Eggs

This is quite possibly the easiest deviled eggs that you’ll ever make. I had a dinner gathering to attend and completely forgot that I said I’d bring an appetizer. We had basically ZERO food in the fridge, but we did have eggs, Primal Kitchen Chipotle Lime Mayo, a lime, and cilantro. So I decided to give it a go! My uncle raved about these deviled eggs, so I knew they were good enough to make again for Christmas Eve dinner at a friend’s house. There were already deviled eggs at the party, (OOPS!) but mine flew off the platter. Needless to say, I knew I needed to blog about this recipe.

I would love to know your thoughts!

Recipe:

6 eggs, hardboiled

1/4 cup Primal Kitchen Chipotle Lime Mayo

half of 1 lime, juiced

1 tsp. sea salt

paprika, for garnish

12 cilantro leaves , for garnish

Maldon sea salt (optional), for garnish

Directions:

  1. If you have an Instant Pot, you *need* to hard boil your eggs with it. Even farm fresh eggs peel like butter. Add 1 cup of water to the IP. Place 6 eggs in the IP on the removable rack or in a steamer basket. Using the Manual feature and the + / – button to adjust to 7 minutes. (I have found that 7 minutes is the sweet spot for me, but yours may range from 6-8 minutes). When the IP is done, manually release the pressure and add eggs to an ice bath to stop the eggs from continuing to cook. Peel! If you don’t have an Instant Pot, you should get one! In all seriousness, feel free to hard boil your eggs however you like.
  2. Once the eggs are peeled, halve the eggs. Place the yolks, mayo, sea salt, and lime juice in a bowl. Use an immersion blender to combine the ingredients until the texture is smooth and creamy.
  3. Spoon the yolk mixture back into the eggs.
  4. Sprinkle with paprika and Maldon sea salt (if using).  Add a cilantro leaf to each deviled egg.
  5. Enjoy!

Katie’s Favorite Homemade Salad Dressings

Plastic Free July  may be over, but here is a ditch and switch that’s good for YOU and the planet 🌎.

Making my own salad dressing was literally THE first step on my real food journey. About 12 years ago, I was at a friend’s aunt’s house and she had this super cool salad dressing container that had six different salad dressing recipes on the sides of the container 🤯🤩🤯. I went out and bought two immediately.

Making your own salad dressing is simple and you only need a handful of ingredients on hand. When I first switched, I used the container and made the full recipe every time. Now, I just make dressing each time I have a salad and it takes less than 2 minutes. But this dressing container was CRUCIAL in my switch, because the key is that it needs to be EASY in the beginning. Salad dressings contain a whole bunch of crappy ingredients, usually canola oil and other vegetable oils, sugar, high-fructose corn syrup, and so many other junky ingredients. This is an easy place to start when switching to real food.

And since most dressing containers are made from plastic, it’s pretty easy to see why this is good for the planet 🌎.

Do you make your own dressings? What’s your favorite kind?

 

Balsamic Dressing

3 T balsamic vinegar

1 T Gluten-Free Dijon mustard

5 T extra virgin olive oil

1 T finely chopped fresh basil

Pinch of minced garlic

sea salt and pepper to taste

Directions:

Add all ingredients to a mason jar or salad dressing container like this one (OXO Good Grips Salad Dressing Shaker) or this one (Kolder Salad Dressing Bottle, Glass) and shake, shake, shake! Store extra in the fridge. (21DSD Compliant)

 

Apple Cider Italian Vinegar

5 T extra virgin olive oil

4 T apple cider vinegar

1 T Italian Spice Blend 

Directions:

Add all ingredients to your dressing container and shake, shake, shake. Store extra in the fridge. (21DSD Compliant)

 

Mustard Vinaigrette

3 T raspberry balsamic vinegar

3 T extra virgin Olive Oil

3 T Gluten-Free mustard

sea salt and pepper to taste

Directions:

Add all ingredients to your dressing container and shake, shake, shake. Store extra in the fridge.  **Jim’s most favorite, easy, go-to dressing.

 

Sesame Ginger Vinaigrette

2 T rice wine vinegar

2 T coconut aminos

2 T honey

4 T extra virgin olive oil

1/2 t sesame oil (not toasted)

1 t sesame seeds

2 t fresh grated ginger

Directions:

Add all ingredients to your dressing container and shake, shake, shake. Store extra in the fridge.

 

Lemon Garlic Dressing

2 lemons, juiced

4 T extra virgin olive oil

1 t garlic sea salt

1 t lemon pepper

Directions:

Add all ingredients to your dressing container and shake, shake, shake. Store extra in the fridge. (21DSD Compliant) **Katie’s favorite, easy, go-to dressing.

Paleo Gingered Beets

Most people feel kind of “meh” about beets and I used to be one of those people. I slowly began liking them more and more, but my husband wasn’t having it. He was firmly on the “meh” train. Enter Paleo Gingered Beets. They have revolution-ized beets for him. He could eat them EVERY DAY. I brought these to Easter too and convinced even more beet skeptics. I highly suggest you try the recipe and see if you become a convert!

Paleo Gingered Beets

Recipe:

2 8.8 oz packages of Love Beets (plain), chopped

4 cloves of garlic, minced

1 in piece of fresh ginger, grated

(optional) chiffonade of mint leaves, about 2 T

2 T extra virgin olive oil

1T red wine vinegar

1 T coconut aminos

sea salt and pepper to taste

Directions:

  1. In a small bowl combine coconut aminos, olive oil, vinegar, garlic, ginger, mint, sea salt, and pepper. Whisk to combine. Set aside.
  2. In a medium bowl (with a lid), add the beets and then stir to combine all the ingredients. Allow the flavors to enhance by letting it sit in fridge for at least an hour. Enjoy!