Dozen Eggs
7 tablespoons Mayonnaise ( I make the Paleo Mayonnaise, recipe below)
Green Apple
3 slices bacon
Caviar
Salt and pepper
Mustard Vinegarette
2 Shallots
4 tablespoons Dijon Mustard
2 tablespoons Red Wine Vinegar
8 tablespoons Olive Oil
Hard boil the eggs. Allow to cool. Peel
Cut bacon into bits and fry in pan.
Finely mince a couple of slices green apple
Peel and mince shallots very fine.add to red wine vinegar and macerate. Let stand for 10 minutes. Add mustard, salt, and pepper. Whisk in olive oil. Use a high quality olive oil. Put into squeeze bottle, cut large opening.
Cut eggs in half, remove yolks. Mash the egg yolks with the back of a fork, add mayonnaise. Blend in the crumbled bacon and green apple. Using a spoon or a pastry bag with tip fill egg whites.squeeze mustard vinegarette over the eggs. With the tip of a spoon, add a small bit of caviar to the top. Yum!
Tips for easy peeling. Use older eggs. They are more alkaline than fresh eggs, which makes them easier to peel. Make a small crack in the egg and submerge in ice water.the water will seep between the membrane and the shell.
Paleo mayonnaise (yields about 1 and 1/4 cups)
2 egg yolks
1 tsp mustard (this is optional)
3 tsp lemon juice
1/2 cup olive oil
1/2 cup coconut oil
Technique
Put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together;
Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;
As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;
When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;
Enjoy without guilt and put the store in the refrigerator!
And here you go, it’s that simple. Of course I encourage you to play with it and to come up with new variations. Happy Paleo mayonnaise making!
