I hope everyone had a great holiday. We spent the weekend up the coast, hanging out with family, relaxing and enjoying amazing food. Here is a recipe for one of the appetizers I made over the weekend. I recommend making your own mayo to go with this recipe, it is super easy and makes the entire dish paleo.
12 hard boiled eggs
2 tablespoons fresh parsley, minced
2 tablespoons green onions, minced
1 small jalapeno pepper, minced
3/4 cup homemade mayo (recipe below)
2 teaspoons stone-ground (or dijon) mustard
1 teaspoon cilantro
pinch cayenne pepper
1/4 teaspoon salt
1/2-1 teaspoon paprika (depending on how spicy you like)
pepper to taste
- Slice each egg in half crosswise. Scrape out yolks and place in a bowl Add mayonnaise, mustard and blend together with a fork. Add the rest of the ingredients and use a fork to blend until the mixture gets creamy.
- Spoon mixture into each egg half. Sprinkle with paprika and garnish with a sprig of parley.
Many paleo sites recommend using macadamia nut oil for mayo. I’ve tried this and found the flavor of the oil too stron, maybe it was just the brand I used? Anyhow, I personally prefer mayo with a mild olive oil flavor. Avocado oil is also mild and works well.
One large egg yolk or 2 small, at room temperature
1 teaspoons stone ground mustard
1 Tablespoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup mild-tasting olive oil
- Into the bowl of a food processor fitted with the blade, place the egg yolk, mustard, lemon juice, salt, and pepper.
- While it’s running, add the olive oil to the insert. The insert should have a tiny little whole in it that will slowly drip the oil into the food processor. Leave the food processor running until all of the oil has completely dripped through. This emulsification process is key when making mayo. Trust me, the first time I ever made homemade mayo, I just poured the cup of olive oil right in with the ingredients and it just made a liquid-y mess and not a mayo.