Recipe: Coconut Oil Deviled Eggs

Coconut Oil Deviled Eggs

You don’t have to be at a picnic to enjoy the goodness of deviled eggs! In fact, I make these a few times a month! It’s a fun and easy way to incorporate a variety of nutrients into your diet. The twist on this recipe is the coconut oil. Enjoy!

Coconut Oil Deviled Eggs

  • 1 dozen eggs
  • About 4 Tbsp organic cold-pressed coconut oil
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp white vinegar
  •  1 tsp ground black pepper

Place the eggs in a large pot of water. The water should only come about 1 inch above the eggs. Boil on high-heat for about 7 minutes or until the eggs are solid. Remove the eggs from the pot and rinse with cold water. Peel off the egg shell carefully. Cut the eggs in half and remove the yolks, transferring them to your food processor or blender. Add the remaining ingredients except for the egg whites. Process the mixture to a consistency where it is a bit chunky. Spoon the mixture into the egg whites and garnish with paprika, pepper, and a green onion. Enjoy!