Deviled Marbled Eggs

Deviled Marbled Eggs

So I decided to take it one step further with the Marbled Eggs and make them Deviled Marbled Eggs!

Well in taking on the Paleo eating habits, you can’t just have regular Mayo- you have to create your own.

So below is the recipe for making Paleo friendly Mayo- since I was essentially making this for my deviled eggs I did add the mustard (an optional ingredient).

Paleo Deviled Egg Mix:

(got the mayo Recipe part of it from PaleoDietLifestyle)

Add egg yolks from the hard boiled eggs

1 tsp mustard (this is optional)

3 tsp lemon juice

1/2 cup olive oil

1/2 cup coconut oil

Directions:
1.Add the egg yolks in a bowl with the mustard (optional), and 1 tsp lemon juice and mix together well
2.Slowly add in the oil (may have to do drop by drop) If you pour too much at one time, it will separate the ingredients.
3.As you add the coconut oil and the rest of the olive oil slowly you will start to see the ingredients thicken
4.Add the rest of the lemon juice and salt and pepper to taste
5.You can add fresh parsley, garlic, etc for taste as well
6. Fill in the eggs with the mixture and let it sit in the fridge to chill
7.Top off with Paprika if you’d like and Voila! You have Deviled Marbled Eggs!

Below is a fun collage pic of the steps it took to get to the deviled marbled egg stage

Grilled Chicken and Peaches

Ingredients |

• 1 tablespoon of Butter (virgin olive oil butter)
• 2 peaches cut in quarters
• 1/2 lemon, juiced
• 1 tablespoons extra-virgin olive oil
• 2 chicken breasts (boneless / skinless)
• Salt and freshly ground black pepper
• 1/2 teaspoonof ground ginger
• 2/3 cup of chicken stock
• 2 teaspoons hot sauce (recommended: Frank’s Red Hot)
• 2 tablespoons Worcestershire Sauce

Directions

Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat. (remove the peaches to a plate but keep the sauce in the pan). Stir in the stock, hot sauce and Worcestershire sauce and season with the ground ginger and black pepper, to taste. Cook over medium heat for a couple of minutes.

While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cook the chicken breasts and season with salt and pepper, to taste. After you have removed the peaches….add the sauce from the pan and cook with the chicken until it is cooked through, about 12 minutes or so.

Voila! You can now plate the chicken with the grilled peaches. Delicious- with a lil kick spice!