Smoked Paleo Deviled Eggs! I’m so excited! Going paleo hasn’t been easy for me. I’m a bit of a foodie and it’s almost like torture (probably because I’m a spoiled brat, but I SO did not ask for judgement lol). One good and fun thing has been coming up with ways to make my favorite recipes become paleo! Although some of them have been impossible, like cheese and milk anything haha, some have been do able. Deviled eggs are now on the success list! I’m so thankful I don’t have to give them up! Sometimes I think if I could go back in time, I’d help ancient man find more stuff so when I came back to present day, my diet would include more. haha.
There are two versions, the original, then the Paleo version at the bottom. Be sure and get the correct version!
12 hard boiled eggs
1/3 c low-calorie mayonnaise
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp Spanish smoked paprika
- Set up smoker. or set up outdoor grill with foil packets
- place eggs in smoker until bronzed, about 20 minutes. Let cool to room temperature.
- Cut eggs in half lengthwise. Cut thin slice off bottom of each half. Pop out yolks and placed in bowl with egg-white trimmings; mash with fork.
- Add mayonnaise, mustard, sriracha, and Worcestershire to yolk mixture; mash well. Spoon mixture back into egg-white halves. Sprinkle chives and paprika over eggs. Refrigerate until ready to serve.
Paleo? No problem! Paleo Version
Instead of mayo, use half an avocado and add 1/4 tsp apple cider vinegar. Mix well. Add a little more vinegar at a time until you reach the desired flavor. While it isn’t the exact same, it’s fabulous and you get to have deviled eggs! I missed them when we started paleo!
Know any good tricks for making non-Paleo recipes become Paleo?
I just love this recipe! It’s amazingly simple and tastes spectacular! You can even prepare the chicken ahead of time and then toss it in the oven when you get home from work or practice. Although I have to admit I haven’t tried doing it that way. Be sure and let it rest at least ten minutes so that the juices will soak into everything. I typically toss in vegetables to roast while it is resting to complete the meal. We’ve had no complaints from children or adults and that in itself is a small miracle. The kids didn’t even demand ketchup! Also, it’s healthy so it’s a total win in my book! After a few people said that they are totally difficult I really had to try it and attempt to prove them wrong, I think I did a decent job.
- 1 3-31/2 pound whole broiler-fryer chicken
- 2 tablespoons butter or margarine, melted
- 2 cloves garlic, minced
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme, crushed
- rinse inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in shallow roasting pan. Brush with melted butter; rub garlic over chicken.
- In a small bowl stir togerher basil, salt, sage, thyme, and lemon-pepper seasoning; rub onto chicken. If desired insert a meat thermometer into center of inside thigh muscle, not touching bone.
- Roast, uncovered, in a 375 degree oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. Cover; let stand for 10 minutes before carving.
I would love to hear your thoughts, additions and changes! I know that we are all always seeking improvement in our cooking and to make dinner even better! I have a slightly different Herb Roasted Chicken Recipe that’s also amazing, I’m not sure which one I love more.
I love cooking things that are delicious and simple. The Dutch Oven Herb Pork Loin was quick and easy which certainly fits the bill of both!!! It wasn’t much work to get it together and we all enjoyed it so much there were no leftovers! The best part is that it was so great no one added ketchup or anything else! LOL. Chief ZooKeeper always insists on modifying things, this one he complimented repeatedly! It would be incredibly easy to prepare the ingredients, brown, and then start after work or school. A one pot meal with little clean up so you can get to what’s important: your life!
For our health, we chose to go to a very paleo like diet. That’s when I realized just how much junk was truly in my ‘healthy’ diet. I only call it junk because since I’ve switched, I’ve learned that my body was not happy with many of my food choices. I feel better and am healthier, that’s totally worth the sacrifice.
Dutch Oven Herb Pork Loin
- 4 pound boneless top loin roast
- 1 tsp thyme
- Horseradish Sauce
- 1/2 cup water
- 2 onions, thinly sliced (leave out for auto immune and paleo diet!)
- carrots, bell peppers, etc as desired. sliced small
- Rub pork with thyme.
- Heat the dutch oven on high then brown loin on all sides.
- When pork has been browned, brush all sides with horse radish sauce.
- Add the water to the pot. Place the lid on and turn heat to low.
- Cook until meat reaches 140 degrees.
- At 140 degrees, remove pork and place in a warming area (I use the oven typically and keep it covered, you don’t want the oven on or it will cook the meat too much)
- Add vegetables to oven and saute. Cook until done.
Need some fabulous desserts? We have lots, check out this yummy Raspberry Almond Delight!