Tag Archives: mayonnaise

Simple Paleo Coleslaw [VIDEO]

This tangy and delicious paleo coleslaw is the perfect summer side dish when it’s too dang hot to turn on the oven! Great for leftovers.

Simple Paleo Coleslaw

For the last few weeks, I’ve posted about this paleo coleslaw on my Instagram and Instagram Stories. For a while there was a heat wave in Southern California, and I just refused to turn on the oven in the upper 80-degree weather. Anytime that happens, my go-to side dish is a fresh raw salad, and this coleslaw came together for that very reason.

Anytime I make a salad like this, I honestly don’t measure any of the ingredients and just throw everything together while tasting as I go. However, I got several requests for this paleo coleslaw recipe, so here it is!

Simple Paleo Coleslaw

What’s awesome about this recipe is that it gets better the longer it sits. So if I’m planning to have this for dinner, I usually make it during the day so it can marinate and build up the flavors for hours. I usually make a big batch because I can enjoy it for the rest of the week as the paleo coleslaw gets tangier and yummier.

With only two of us in the house, making one batch of this lasts us for a while. I just love how budget friendly it is because all the ingredients are super cheap even when you buy them organic! It’s a perfect batch cooking recipe.

Simple Paleo Coleslaw

Also, did you notice that I uploaded a video for this paleo coleslaw recipe? I haven’t created a video in a long time because I just didn’t have the resources and time with the big move and wedding planning. Now that things have finally slowed down, I’m planning to do many more! What do you think? I have so much fun with filming and editing them so I hope you like this one!

Simple Paleo ColeslawSimple Paleo Coleslaw

5.0 from 6 reviews
Simple Paleo Coleslaw
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 medium head of cabbage
  • 2 carrots, shredded
  • ½ small onion, sliced thinly
  • 3 green onions, chopped
  • ½ cup paleo mayonnaise
  • ¼ cup apple cider vinegar
  • ¼ cup fresh dill
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • Optional: 1 tbsp apple butter or honey
Instructions
  1. Quarter there cabbage and slice out the core. Slice thinly and place in a large mixing bowl.
  2. Add the rest of the ingredients and mix well.
  3. Chill for at least 30 minutes, before serving. It gets better the longer it sits in the fridge.

Pickle Deviled Eggs

Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo and Whole30-friendly!

Paleo Pickle Deviled Eggs

How was your Memorial Day, friends? Ours was so relaxing. We actually had zero plans so we ended up hanging out at home, working on some home projects, and finished up 13 Reasons Why. That show is preeeeetty intense, and deals with some serious issues faced by high school teens. If you’ve watched it like everyone and their uncle has, then you know what I mean. It’s a good one though. I highly recommend it!

Also, I did a LOT of cooking. Our grill was fired up almost every night, which inspired me to put together ideas for some delicious summer recipes. One of them being… these pickle deviled eggs!

Paleo Pickle Deviled Eggs

This recipe was created by combining the 2 snacks I love having around at all times: pickles and deviled eggs. Deviled eggs are just so creamy and satisfying, that adding tangy and sour pickles to them is just the perfect flavor combo! I’ve been munching on these everyday and I just can’t get enough.

Paleo Pickle Deviled EggsPaleo Pickle Deviled Eggs

If you are planning a summer barbecue or gathering, I bet your guests will gobble up these pickle deviled eggs. It’s also a great recipe to make if you are doing the Whole30 or the RESTART sugar detox, especially when those cravings hit. All the healthy fats in these low carb pickle deviled eggs can help hold you over until the next meal while satisfying your hunger. Plus, it’s absolutely delicious!

Paleo Pickle Deviled Eggs

5.0 from 1 reviews
Pickle Deviled Eggs
 
Prep time
Cook time
Total time
 
Ingredients
  • 6 eggs
  • 3 tbsp paleo mayonnaise
  • 1 tbsp pickle juice
  • 2 tsp fresh dill, finely chopped
  • 1 tsp dijon mustard
  • ¼ cup chopped pickle
  • Salt and pepper, to taste
  • Paprika, for garnish
Instructions
  1. Bring water to a boil in a saucepan.
  2. Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.*
  6. Cut the eggs in half lengthwise.
  7. Take out the yolks and place in a bowl.
  8. Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
  9. Fill the egg whites with the mixture evenly.
  10. Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
  11. Refrigerate up to 4 days.
Notes
*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!

Pickle Deviled Eggs (Paleo, Whole30, Gluten Free)

Jack O’Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs

I can’t believe it’s almost Halloween already! Are you all ready with your costumes and treats? I’m definitely not. I used to get excited about Halloween when I lived in New York City because it was such a huge deal there and I would always be invited to parties with my friends. Now that I’m living in suburbia, it’s much more toned down and most of the events are catered for little ones. I doubt I’ll dress up at all this year. Gosh, I’m so lame and boring.

However, I did make these cute (and maybe a little creepy?) Halloween deviled eggs that both kids AND adults will love. You know you’ll get plenty of sweet, processed treats everywhere you go, so why not sneak in this fun little snack at your party that’s full of healthy, delicious fats? 

Jack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs

These Jack O’Lantern Halloween deviled eggs are great if you are doing a RESTART sugar detox program, Whole30, or if you are just looking for a healthier, sugar-free option. What I love most about deviled eggs is that not only are they tasty, they are filling and makes for a perfect snack. Instead of reaching for the processed candy, the healthy fat these Halloween deviled eggs contains can really help kill your sweets cravings.

And even if you aren’t a fan of deviled eggs, these are just so fun to make even with your kids, and people will love them at parties. You can be as creative as you want with the faces, and they don’t have to be perfect! I included some not-so-perfect ones in these photos to show that as long as they look like faces, it really doesn’t matter.

Hope you have a safe and happy Halloween!

Jack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled EggsJack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs
 
Prep time
Cook time
Total time
 
Ingredients
  • 6 eggs
  • 3 tbsp paleo mayonnaise
  • 1 tbsp tomato paste
  • 1 tbsp marinara sauce
  • 1 tsp dijon mustard
  • Salt and pepper, to taste
  • Pitted black olives, for decoration
Instructions
  1. Bring water to a boil in a saucepan.
  2. Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.
  6. Cut the eggs in half lengthwise.
  7. Take out the yolks and place in a bowl.
  8. Add mayo, tomato paste, marinara sauce, dijon mustard, salt and pepper, and mash with a fork until fully combined and creamy.
  9. Fill the egg whites with the mixture evenly.
  10. Cut pitted olives into small triangles for the eyes, and wider triangles for the mouth, making teeth marks if you want more details. Use kitchen shears for better precision. Be creative, and it doesn't have to be perfect! Place on top of the filling to make faces.
  11. Refrigerate for up to 4 days.
Notes
There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel eggs. You can boil it any way you like that works best for you!

Jack O'Lantern Halloween Deviled Eggs