Cooking Steps

This is a recipe that James and our friends enjoyed at the Paleo Potluck. I hope you enjoy these as much as we did! Read all about it here: http://fastpaleo.com/paleolicious-paleo-potluck/

Hard boil eggs. There are different methods, but as long as the egg ends up hard boiled I don’t see a preference one way or the other. Here’s how I do it: bring a large pot of water to a boil. Add eggs, and let boil vigorously for 10 minutes. Remove eggs from pot using a spoon and immediately place in a bowl with very cold water. Check water every few minutes and change out water as needed to cool eggs. This prevents them from over cooking.

Once the eggs are room temperature, shell them, cut in half, and scoop yolks into a separate bowl. Smash yolks with a fork until a fine crumble is achieved. Add mayonnaise and thoroughly mix. Then add mustard, mustard powder, salt, and white pepper, and again thoroughly mix.

Scoop yolk mixture into egg halves. You should have enough where each egg has a small mound of filling sticking out.

At this point, you can serve immediately or store in the fridge overnight. If storing, cover with plastic wrap while ensuring that the plastic wrap doesn’t come in contact with the eggs. Toothpicks are great for this. Before serving, let eggs sit out at least 30 minutes to bring to room temperature, otherwise the texture will be WAY off.

Immediately before serving, plate eggs and finish with a very light dusting of paprika. Super nomz!