eggs – Clean Eating with Katie

This is quite possibly the easiest deviled eggs that you’ll ever make. I had a dinner gathering to attend and completely forgot that I said I’d bring an appetizer. We had basically ZERO food in the fridge, but we did have eggs, Primal Kitchen Chipotle Lime Mayo, a lime, and cilantro. So I decided to give it a go! My uncle raved about these deviled eggs, so I knew they were good enough to make again for Christmas Eve dinner at a friend’s house. There were already deviled eggs at the party, (OOPS!) but mine flew off the platter. Needless to say, I knew I needed to blog about this recipe.

I would love to know your thoughts!

Quick & Easy Deviled Eggs

cleaneatingwithkatie

These deviled eggs require minimal ingredients and are easy-peasy to make. They will be a crowd pleaser for sure! The Primal Kitchen Chipotle Lime Mayo adds a ton of flavor – don't swap this for regular mayo!

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Cook Time 30

Course Side Dish

Cuisine American

Servings 6 people

Equipment

electric pressure cooker

Ingredients

6 eggs
⅓ cup Primal Kitchen Chipotle Lime Mayo
½ lime juiced
1 tsp sea salt
flake salt optional garnish
paprika optional garnish
12 cilantro leaves optional garnish

Instructions

If you have an Instant Pot, you *need* to hard boil your eggs with it. Even farm fresh eggs peel like butter. Add 1 cup of water to the IP. Place 6 eggs in the IP on the removable rack or in a steamer basket. Using the Manual feature and the + / – button to adjust to 7 minutes. (I have found that 7 minutes is the sweet spot for me, but yours may range from 6-8 minutes). When the IP is done, manually release the pressure and add eggs to an ice bath to stop the eggs from continuing to cook. Peel! If you don’t have an Instant Pot, you should get one! In all seriousness, feel free to hard boil your eggs however you like.
Once the eggs are peeled, halve the eggs. Place the yolks, mayo, sea salt, and lime juice in a bowl. Use an immersion blender to combine the ingredients until the texture is smooth and creamy.
Spoon the yolk mixture back into the eggs.
Sprinkle with paprika and flake sea salt (I like Maldon). Add a cilantro leaf to each deviled egg and serve!

Keyword deviled eggs, paleo deviled eggs, paleo side dish

While visiting my Aunt Regina and Uncle John in Austin for our trip to South by Southwest in 2010, she made us a delicious breakfast casserole. Ever since then I’ve played with the recipe and made it my own.

First, I added MORE veggies to the original recipe, because, well, VEGGIES. Next, I began omitting the potatoes when we went Paleo. I’ve made it with several different meat options; just bacon, bacon and sausage, just sausage, or some leftover ham during the holidays. My latest version has no cheese since I’m avoiding most dairy. No matter which version you make, it’s sure to be a crowd pleaser. This is my current go-to version.

This is the perfect recipe for Sunday brunch, Christmas breakfast (our tradition), or to make ahead for quick-and-easy breakfasts for the week. While on The 21-Day Sugar Detox, this has been a great option for my husband and I. Let me know what you think!

This picture doesn’t do it justice. I’ll be updating the photo soon.

Breakfast Casserole

cleaneatingwithkatie

If you have a pot-luck or are entertaining some guests this breakfast casserole is perfect. You can use what veggies you have on hand or use your favorites instead. To make it more kid-friendly, reduce or omit the amount of green chilies and/or red pepper flakes.

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Prep Time 10

Cook Time 40

Course Breakfast, Brunch, casserole

Cuisine American

Servings 8 people

Ingredients

12 eggs pasture-raised
8 slices pasture-raised bacon cooked and chopped
1 can diced green chilies
2 bell peppers diced
1 med onion diced
2 tbsp grass-fed butter
½ tsp red pepper flakes
½ tsp granulated garlic
sea salt to taste
fresh ground pepper to taste

Optional Ingredients (add any or all of these to tweak the recipe)

1 cup cheddar cheese shredded
1 large russet potato grated
½ lb ground pork sausage cooked
1 cup ham cooked and coarsely chopped

Instructions

Preheat oven to 350°F.
Grease a 13″ x 9″ pan with oil of your choosing (I would use bacon fat reserved from cooking the bacon).
Sauté the bell peppers and onions in a skillet with the butter.
Crack the eggs into a bowl and scramble. Season with sea salt, pepper, red pepper flakes, and garlic.
Optional items: If using the optional items, layer the potatoes first and the cheese last, so it is on top. If using the ham and or sausage, layer them with the bacon.
In the baking dish, layer the bell peppers, onions, chili peppers, bacon, and then pour the egg scramble on top.
Bake for 30-40 minutes or until firm in the middle. Cool for 10 minutes, then cut and serve.

Keyword breakfast casserole, casserole

Eggs are a good source of protein and healthy fat; often considered a “perfect food”. They are a good source of vitamins B12, B6, and D, riboflavin, choline, phosphorous, selenium, folic acid, pantothenic acid, iron, and omega-3s. It is important to choose pasture-raised, organic eggs because they are rich in the above nutrients, while factory-farmed eggs generally are not.

Green Bell Peppers are one of the most nutrient dense foods and are a great source of fiber. They are rich in vitamins C, K, B6, thiamin, folic acid, and also beta-carotene. They are great sources of phytonutrients. Green bell peppers help prevent against cataracts, prevent blood clots, which reduces risk of heart attacks and strokes.

Onions are a good source of vitamins C and B6, potassium, and manganese. They are also rich in antioxidants, particularly quercetin, kaempferol, and myricetin, which all play a role in cancer prevention. Onions also help to reduce the risk of cardiovascular disease and osteoporosis.