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–+ servings

SUPERFOOD Bloody Mary Deviled Eggs

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Prep Time 8 minutes
Course Appetizer, Carnivore, Dairy Free, Snack
Cuisine CARNIVORE
Servings 12 servings
Calories 119.7

Equipment

Food Processor
Immersion Blender

Ingredients
  

The BEST Homemade Mayo:

Bloody Mary Deviled Eggs:

  • 12 large hard boiled eggs peeled and halved, yolks reserved
  • 1/4 cup The BEST homemade mayo (from above)
  • 2 tablespoons tomato paste
  • 1 tablespoon dill pickle juice
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce (more or less depending on preference)
  • 1/2 teaspoon Redboat fish sauce (optional for umami)
  • 1 teaspoon celery seed powder
  • 4 teaspoons SALTR spicy organ seasoning DIVIDED (use code MARIA to save)
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon smoked paprika DIVIDED

OPTIONAL Bloody Mary Deviled Egg Toppings:

  • sugar free bacon cooked and crumbled
  • Cornichons chopped fine
  • celery chopped
  • fresh dill or chives
  • sharp cheddar cheese cubed (OMIT if dairy free)

Instructions
 

The BEST Homemade Mayo:

  • First make the mayo. Place the egg in a wide mouth quart size mason jar. Make sure the egg and all the ingredients are room temperature otherwise the mayo most likely won't turn out.
    1 large egg
  • Add the Dijon, pickle juice and SALTR Norwegian Salt into the jar with the egg. 
    1 tablespoon Primal Kitchen Dijon mustard, 1 tablespoon dill pickle juice, 1/4 teaspoon SALTR Norwegian salt
  • Place the oil into a measuring cup.
    1 cup unflavored liquid coconut oil
  • Using a stick blender combine the egg mixture and slowly add the oil while moving the stick blender up and down. The mixture will emulsify and become mayo! Store extras in an airtight container for up to 8 days. Do not freeze.

Bloody Mary Deviled Eggs:

  • Cut each hard-boiled egg in half vertically. Use a spoon to scoop the egg yolks into a bowl of a food processor and pulse until yolks are in fine pieces. Set the egg whites aside for later.
    12 large hard boiled eggs
  • To the bowl of egg yolks, add the mayonnaise, tomato paste, pickle juice, lemon juice, hot sauce, fish sauce, celery seed powder, 1 teaspoon SALTR spicy organ seasoning, and garlic powder. Process in the food processor until smooth. Taste and add salt, pepper, or other seasonings, as needed.
    1/4 cup The BEST homemade mayo , 2 tablespoons tomato paste, 1 tablespoon dill pickle juice, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1/2 teaspoon Redboat fish sauce, 1 teaspoon celery seed powder, 4 teaspoons SALTR spicy organ seasoning, 1/2 teaspoon garlic powder
  • Evenly pour the rest of the 3 teaspoons of SALTR spicy organ seasoning along with the smoked paprika onto a small plate and combine well. Then, dip the cut side of each egg white into the seasoning to create a "rim". Place the egg whites cut side up on a serving platter.
    4 teaspoons SALTR spicy organ seasoning, 1 1/2 teaspoon smoked paprika
  • Use a rubber spatula to place the filling into a piping bag fitted with a tip. (Or use a Ziplock bag with the corner cut off.) Evenly pipe the filling into the center of each egg white.
  • Garnish the deviled eggs with crumbled bacon, chopped cornichons, chopped celery, fresh dill or chives, or any other toppings that you like. Or, set the toppings out and let your guests create their own deviled eggs. Serve immediately and enjoy!
    sugar free bacon, Cornichons, celery, fresh dill, sharp cheddar cheese
  • Store extras in an airtight container in the fridge for up to 6 days. Do not freeze.

Video

Nutrition

Calories: 119.7 | Fat: 10.4g | Protein: 7.4g | Carbohydrates: 1.8g | Fiber: 0.4g | P:E Ratio: 0.6