Jalapeño Popper Deviled Eggs (Paleo!)

So, I’m starting to think that Fall is never actually happening… it’s sweltering hot, we’ve got hurricanes around every corner, there’s bugs…. There’s a lot of issues with this and it’s just not working out. You know what’s fun though? The Flyers playing, whatever other football game is on, baseball…. While I really only care about the Flyers, you know what I love about sports parties? FOOD.

I’ve had to behave myself a really eat well these last few weeks, because once a game comes on…. Well, willpower goes out the window I can’t help but eat everything in sight. What I really am trying to say is that I haven’t behaved myself at all, and I’ve been eating like a dump truck. Better get crackin’ on the treadmill.

I don’t know about you guys, but while I love the coziness of sit-down Sunday dinners each week, I also love making snacks for game time so there’s more variety, and more choices to eat. A friend at work has brought me jalapeńo peppers, and I knew just what I wanted to make.

Deviled eggs!

The cool thing about them is a.) once you hard boil them, they’re pretty hard to screw up. Not to say I haven’t had a nasty deviled egg in my life, but if you mess them up, you can add different flavors little by little to fix them back up. A great way to jazz them up is to add bacon… because bacon is the best. With that, I had an idea… why not add jalapeńo?

I bring you… jalapeńo popper deviled eggs. I promise you, they’re worth a try.

Jalapeño Popper Deviled Eggs (Paleo!)

Prep time: 20 min

Cook time: 12 min

Ingredients

  • 12 eggs
  • 1/3 cup mayonnaise, plus more if needed
  • 1 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • salt and pepper, to taste
  • 1/2 tsp paprika, plus more for garnish
  • 1 large jalapeńo(stems and seeds removed), minced
  • 1 heaping tbsp of chives, chopped
  • 3-4 pieces of cooked bacon, chopped

Directions

  1. In a large pot, place your eggs in room  temperature water that covers the eggs completely. Add a pinch of table salt, and a dash of vinegar. (rumor has it this makes the eggs easier to peel).
  2. Bring to a boil, and let boil for 90 seconds. Turn the heat off, and cover. Let sit for 12 minutes.
  3. Once 12 minutes has passed, place your eggs in a bowl of ice water to prevent overcooking. This also cuts down on cool-down time needed before you start to peel. Once the eggs are cooled, gently peel the shells off and discard.
  4. Cut eggs lengthwise in half. Remove yolks and place into medium-sized bowl. Set your white halves on a plate, face up,  to use later.
  5. Mash your yolks with fork. Add mayonnaise, mustard, vinegar and black pepper, mix well. Next, add your bacon, jalapeńo and chives. Add any additional salt to taste, continuing to gently mix.
  6. scoop the mix into a ziploc bag with the tip cut (big enough for bacon pieces to pass) or a spoon, fill each egg white half with the mixture to desired amount — be generous. Refrigerate, covered, to allow flavors to blend. Sprinkle with paprika just before serving, if desired.

Enjoy!

-S

Toasted/Candied Nuts

Picture from foodhomeandaway.com, image subject to copyright

Prep time: 5 min

Cook time: 15-20 min

This is the perfect staple to salads, pasta dishes, or even a snack/charcuterie tray. You can dress them up, make them spicy, the whole nine. Follow this simple “recipe” to make delicious, walnuts, pecans, or more! I always keep some on hand to throw into a recipe.

Ingredients:

  • 1.5 to 2 cups of your preferred nut (I often use roasted/unsalted pecans or walnuts)
  • Egg whites from 1-2 eggs, depending on how much nuts you have
  • Spices of your choice – for candied/sweeter ones, I’ll use maple syrup, coconut sugar, etc. For savory ones, I’ll use salt, garlic powder, dried herbs such as parsley, chives, thyme… whatever you want! Be very generous with seasoning

Directions

  1. Preheat your oven to 300 degrees F. Grease a large cookie sheet, or line with parchment paper.
  2. In a large bowl, add your egg whites and seasonings to a large bowl. Using a whisk or a mixer, briskly whip your egg whites until they are quite foamy. You don’t want merengue-style egg whites, and you definitely shouldn’t have any peaks…. Just enough elbow grease to get the eggs pretty foamy and opaque.
  3. Add your nuts into a large Ziploc bag or bowl, and pour in your egg whites. Stir/shake to coat thoroughly.
  4. Add your nuts in a single layer to your cookie sheet, and bake for 15-20 minutes, until starting to darken/crisp. Don’t be alarmed if they’re chewy when you first remove them from the oven… they will crisp up as they dry. Allow to cool.

Enjoy!

-S