Tag Archives: mayonnaise

Bacon Ranch Deviled Eggs

These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that’s full of healthy and yummy fats. Make them for your next party or gathering!

Paleo Bacon Ranch Deviled Eggs-2

You guys, I think I have a new favorite deviled eggs recipe. Actually, it’s a toss up between this one and my Pickle Deviled Eggs recipe, and it’s really hard to decide which one I love more.

I made these Bacon Ranch Deviled Eggs because my husband has a serious ranch obsession that won’t quit. I don’t love ranch so I didn’t think I would like these THAT much, but I was surprised by how tasty these turned out. And it really does taste like ranch!

Paleo Bacon Ranch Deviled Eggs

Theses Bacon Ranch Deviled Eggs are a perfect finger food for parties and gatherings, or if you just want a healthy, low carb afternoon snack. I just love the combination of the textures: smooth and creamy yolk mixture with the crunchy and salty bacon bits.

And with 2018 quickly approaching, this little appetizer will go great with your champagne as the ball drops, but it’s an all around great recipe for all year round. I hope you try it because my husband couldn’t stop raving about it. He actually doesn’t even love the healthy kind of ranch, and prefers the type you buy bottled up at grocery stores filled with additives and vegetable oils. So the fact that he really liked these deviled eggs with none of that harmful stuff makes me so so happy and I think any ranch lover in your life will enjoy these as well!

Paleo Bacon Ranch Deviled Eggs Paleo Bacon Ranch Deviled Eggs

Course: Appetizer, Snack
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 deviled eggs
Author: Jean Choi

These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that's full of healthy and yummy fats. Make them for your next party or gathering!

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Ingredients

  • 3 slices thick cut sugar-free bacon, chopped preferably pasture-raised and nitrate free
  • 6 eggs
  • 1/4 cup paleo mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp dried chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried dill
  • Salt and pepper to taste
  • Chopped fresh chives for garnish

Instructions

  1. Fry the chopped bacon in a skillet over medium heat until they are browned and crispy, about 5 minutes. Set aside. 

  2. Bring water to a boil in a saucepan.

  3. 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

  4. Prepare a large bowl with an ice bath. 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. Take out the yolks and place in a bowl.

  7. Add paleo mayonnaise, dijon mustard, dill, onion powder, garlic powder, chives, salt, and pepper to the yolks, and then add the bacon bits, reserving about 1 tablespoon to set aside.

  8. Mash with a fork until fully combined and creamy, then fill the egg whites with the mixture evenly.

  9. Garnish with reserved bacon bits and chopped chives. 

  10. Refrigerate about 4 days.

Recipe 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!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

This is one of those recipes that I want to make ALL the time. My family spent last Thanksgiving in Hawaii (yes, almost a year ago), and I saw coconut shrimp on the menu at one of the restaurants. It sounded soooo delicious, but unfortunately, it contained flour and breadcrumbs so I couldn’t order it with my gluten intolerance. I remember drooling at how delicious it looked when the servers carried the dish to other tables. 

Ever since, I’ve been meaning to recreate an allergen-free version at home and I finally got around to it recently. This Paleo Coconut Shrimp is soooo yummy and addicting, and it’s not even deep fried! You just bake it in the oven for 20 minutes, and you get a golden, crunchy exterior that you just can’t get enough of.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

While the Paleo Coconut Shrimp is delicious on its own, the Sriracha Mayo Dipping Sauce is what really pulls this recipe together. I mean, this sauce is honestly good on it own and we may or may not have been eating it by the spoonful. I highly recommend you make it and I promise you’ll want to put it on everything!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Course: Appetizer, Main Course, Sauce
Cuisine: Caribbean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Jean Choi

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

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Ingredients

Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 cup tapioca starch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg, whisked
  • 1 cup shredded coconut
  • 1 tsp sea salt

Instructions

  1. Prepare the sauce. Mix all the ingredients together and whisking the ingredients together.
  2. Refrigerate until ready to use.
  3. Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  4. Rinse shrimp and pat dry with paper towels.
  5. Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, and onion powder; one with whisked egg; and lastly, one with shredded coconut and sea salt.
  6. Dredge the shrimp in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.
  7. Repeat for the rest of the shrimp and place on the prepared baking sheet
  8. Bake for 20 minutes, flipping halfway through.
  9. Serve immediately with Sriracha Mayo Dipping Sauce.

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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

Simple Paleo Coleslaw

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Author: Jean Choi
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Ingredients

  • 1 medium head of cabbage
  • 2 carrots, shredded
  • 1/2 small onion, sliced thinly
  • 3 green onions, chopped
  • 1/2 cup paleo mayonnaise
  • 1/4 cup apple cider vinegar
  • 1/4 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.