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!
Quick & Easy Deviled Eggs
These deviled eggs require minimal ingredients and are easy-peasy to make. They will be a crowd pleaser for sure! The Primal Kitchen Chipotle Lime Mayo adds a ton of flavor – don't swap this for regular mayo!
- 6 eggs
- ⅓ cup Primal Kitchen Chipotle Lime Mayo
- ½ lime juiced
- 1 tsp sea salt
- flake salt optional garnish
- paprika optional garnish
- 12 cilantro leaves optional garnish
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.
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.
Spoon the yolk mixture back into the eggs.
Sprinkle with paprika and flake sea salt (I like Maldon). Add a cilantro leaf to each deviled egg and serve!
Weekly shopping trips to the farmer’s market are my inspiration for the week’s menu. Some people plan their meals around what’s on their shopping list, but I go to the farmer’s market to see what produce is in season and let that guide my weekly meal planning. Then I head to grocery store to pick up whatever else I need for the week’s meals. I realize this may seem backwards to many, but eating seasonally is my thing, so you’re probably not too surprised! 😉
This past week, there were the cutest little heads of cabbage for one dollar each. I decided coleslaw would make a great accompaniment to the Mustard Glazed Chicken Thighs from The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally.
I always make my own paleo mayonnaise, but I remembered that I recently got a free jar of Primal Kitchen Chipotle Lime Avocado Mayo from Thrive Market. I was feeling a bit lazy and not wanting to make my own mayo, especially when I had a perfectly good paleo mayo on hand. I decided I would “make it work”. Then I had a lightbulb moment: what if I made a coleslaw that had a Mexican flare to it? And thus Mexican style coleslaw was born. This coleslaw was much, much better than simply “making it work”. I have made this huge batch of coleslaw 3 times in the span of one week. My husband looks at me with a big goofy grin when he eats it, because it is just that good. It was also a HUGE hit at our Father’s Day picnic at the winery. I hope you enjoy it as much as we did!
Mexican Style Coleslaw
This coleslaw is so tasty and makes a great side dish at summer BBQs. It makes a LOT, be prepared to share!
- 1 small purple cabbage thinly sliced
- 1 small green cabbage thinly sliced
- 6 celery stalks thinly sliced
- 6 med carrots grated
- 1 small jicama peeled & grated
- 1 med yellow onion grated
- 1 cup Primal Kitchen Chipotle Lime Mayo
- ½ cup apple cider vinegar
- ¼ cup dijion mustard
- ¼ cup raw local honey
- 1 lemon zest and juice
- 2 tbsp chives, minced optional garnish
- 2 tbsp cilantro, chiffonade optional garnish
- 1 tsp cumin
- 1 tsp cayenne pepper
- 2 tsp garlic sea salt
- fresh ground pepper to taste
I prefer using a food processor with the slicer attachment to slice my veggies and using the grater attachment to grate my veggies. It makes making a big batch of coleslaw that much easier. But feel free to slice and grate your veggies with whatever tools you have on hand. You can also opt to buy pre-slice and/or pre-grated veggies.
In a large bowl, mix all the veggie ingredients (reserve the cilantro and/or chives for garnish).
In a small bowl, whisk mayo, vinegar, mustard, honey, and herbs and spices. Add the lemon zest.
Stir the dressing onto the coleslaw and top with chives and/or cilantro