Yields1 Serving
 6 cage free eggs
 ¼ cup Primal Kitchen avocado oil mayo
 1 tsp Bragg’s apple cider vinegar
 1 tsp yellow mustard
 pinch of sea salt
 pinch of ground black pepper
 paprika or smoked paprika
 3-4 tbsp chives, finely chopped (optional)
 3-4 tbsp fresh dill, finely chopped (optional)
1

Place eggs in a single layer in a saucepan and cover with enough water that the eggs are completely covered. Heat on high until water begins to boil, let boil 1 minute, then cover and turn the heat completely off. Remove from heat and leave covered for 10 minutes, rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Pat dry with a paper towel.

2

Slice the eggs in half lengthwise, removing yolks and placing into a medium bowl. Place the whites on a large cutting board or a few paper towels.

3

Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper and mix well with a spatula, getting the mixture to as smooth a consistency as possible.

4

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, chives and dill, if using and place onto a serving platter or store in an airtight container in the fridge for up to 1 week.

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Ingredients

 6 cage free eggs
 ¼ cup Primal Kitchen avocado oil mayo
 1 tsp Bragg’s apple cider vinegar
 1 tsp yellow mustard
 pinch of sea salt
 pinch of ground black pepper
 paprika or smoked paprika
 3-4 tbsp chives, finely chopped (optional)
 3-4 tbsp fresh dill, finely chopped (optional)

Directions

1

Place eggs in a single layer in a saucepan and cover with enough water that the eggs are completely covered. Heat on high until water begins to boil, let boil 1 minute, then cover and turn the heat completely off. Remove from heat and leave covered for 10 minutes, rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Pat dry with a paper towel.

2

Slice the eggs in half lengthwise, removing yolks and placing into a medium bowl. Place the whites on a large cutting board or a few paper towels.

3

Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper and mix well with a spatula, getting the mixture to as smooth a consistency as possible.

4

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, chives and dill, if using and place onto a serving platter or store in an airtight container in the fridge for up to 1 week.

Paleo Classic Deviled Eggs