Cholula Ranch Deviled Eggs
If you've been feeling overwhelmed by all of your spare hard-cooked eggs, this recipe is the solution.
Hard cooked eggs have become a staple in our house since starting the Whole 30 at the beginning of February. When you combine that fact with the many batches of Paleo Mayo I’ve been making, it seemed only right that I develop a new (and totally awesome) deviled egg recipe.
I love basic deviled eggs, I really do. It’s just that they can be a bit boring. My idea was to come up with an original Buffalo Ranch Deviled Eggs recipe. Since we always have Cholula in the house (Jason puts it on almost everything), I used what we had on hand. We tweaked the seasoning ratios a bit to get the right combination of flavors when we taste-tested the eggs. In the end, the name ‘Buffalo Ranch’ didn’t really fit. We kept it moderately spicy, but it still has tons of flavor. We hope you’ll like it.
- We use Alton Brown’s method for steaming eggs. For this, you’ll need a sauce pan with a tight fitting lid and a steamer basket. They turn out perfectly every time, and they are much easier to peel. Really. Trust us. Stop boiling your eggs. Just stop. Please.
- Here is the Whole 30 recipe for Paleo Mayo. If you aren’t concerned about sticking to a Paleo or Whole 30 plan, you can use regular mayo.
- I used full fat organic coconut milk for this recipe. If you prefer reduced fat coconut milk, or some other type of milk (or water), you should start with 1 tablespoon and test the consistency of the yolk mixture before adding any more.
- Six dashes of Cholula was just right for our taste, but feel free to play with it. More or less could be better for your taste.
- Prep Time: 60 minutes
- Ready In: 60 minutes
- Servings: 12
Deviled Eggs Ingredients
- 1 dozen hard cooked eggs
- 1/3 cup paleo mayo
- 2 T coconut milk
- 1 t dill
- 3/4 t garlic powder
- 1/2 t onion powder
- 1/4 t salt
- 1/4 t pepper
- 6 dashes Cholula Original Hot Sauce
- smoked paprika
Deviled Eggs Directions
Peel your eggs and slice in half lengthwise. Set white halves aside and transfer cooked yolks to a mixing bowl.
Mash yolks until there are no large lumps.
Add in remaining ingredients (except smoked paprika) and mix thoroughly. You want the mixture to be as smooth as possible.
Add yolk mixture to a plastic kitchen bag (zipper type) and seal closed. Continue mixing by kneading the bag (to smash any remaining yolk lumps).
Cut a small hole in the corner of the bag, and squeeze yolk mixture into the yolk holes in the egg white halves.
Sprinkle with smoked paprika.