Tailgating Deviled Eggs

Ingredients

• 1 dozen large eggs
• 1 tablespoon + 1 1/2 teaspoons white vinegar
• 1/2 cup Paleo mayonnaise
• 1 1/2 teaspoons prepared mustard
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon pickled ginger, finely chopped
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
For the garnish (optional)
• 1 teaspoon curry powder
• 1 teaspoon mustard powder
• 1/4 teaspoon paprika

Instructions

1. Place cold eggs in a large saucepan with the white vinegar. Cover with cold water to 1 inch above the eggs and bring to a boil.
2. Remove the eggs from the heat, cover and let stand for 12 minutes (or longer in higher altitudes). Drain and rinse eggs with cold water.
3. While the eggs are still warm, peel them.
4. Mix together the remaining 1 1/2 teaspoons white vinegar, Paleo Mayonnaise, mustards, ginger, apple cider vinegar, salt, pepper, curry powder, mustard powder, and paprika in a medium bowl.
5. Cut the eggs in half lengthwise and place whites on a tray while adding the yolks to the mayonnaise mixture.
6. Mash in the yolks with a large spoon or fork and combine thoroughly.
7. Set aside about 2 tablespoons of the egg yolk mixture.
8. Spoon the remaining yolk mixture into egg whites or pipe using a piping bag.
For the garnish
9. Mix the reserved 1 tablespoon of egg yolk filling with the curry powder, mustard powder and paprika.
10. Using a piping bag or Ziploc bag with a small hole, top the filled deviled egg with about 1/4 teaspoon of the curried mixture.
11. if you are feeling really creative, pipe the mixture onto the filled deviled eggs mimicking the laces on a football.

Here’s a quick look at the menu:

- Homemade Guacamole
- A batch of Melissa Joulwan’s Sunshine Sauce
- Butternut Squash dip from the new book
- Sliced zucchini and squash for dipping in Guac and Sunshine Sauce
- A batch of El’s wings (from the new book) done rotisserie style
- Bratwurst Bites with various mustards for dipping
- Pulled Pork with Yellow Jacket Sauce
- Combo of the Devilish Eggs from Paleo Comfort Foods & Curried Deviled Eggs from the new book…served football style!!
Viola!! A perfectly paleo tailgate with something for every taste.

Paleo Sloppy Joes

Ingredients

• 1 tablespoon coconut oil or other cooking fat
• 1 small onion, diced
• 1 pound ground beef
• 1 can tomato paste (6 oz.)
• 1/2 cup beef stock
• 2 teaspoons garlic powder
• 1 tablespoon brown or yellow (prepared) mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon liquid smoke
• 1 teaspoon chili powder
• salt and pepper to taste

Instructions

1. In a large skillet, heat the oil, then add your onions and sauté until slightly translucent.
2. Add your beef, and cook, breaking apart any big chunks of meat.
3. Once meat is completely browned, add all remaining ingredients, stirring very thoroughly to combine well.
4. Continue cooking for 5-10 minutes or until sauce is somewhat thickened and flavors have had a chance to meld.

Root Veggie Cakes

 

Prep Time: 15 minutes

Total Time: 30 minutes

Yield: 16-20 cakes

These are like root vegetable latkes, with some sweetness from the parsnips and carrots, a little kick from the horseradish and some earthiness from the beets. We love topping these with a dollop of prepared horseradish mixed with some homemade mayo for an extra kick!

Ingredients

• 2 large eggs, beaten
• 1/2 cup almond, coconut or sweet potato flour
• 3 medium scallions, sliced thinly on the bias
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups shredded carrots
• 2 cups shredded parsnips
• 1 cup shredded beets
• Oil or cooking fat of choice, for sautéing

Instructions

1. Preheat the oven to 300°F.
2. Mix together the eggs, flour, scallions, horseradish, salt and pepper in a large mixing bowl. Stir in the vegetables and combine well.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat.
4. Fill a measuring cup (1/4 cup or 1/3 cup is suggested) to the top with the root vegetable mixture and invert on the skillet, forming a flat patty (use a spatula to press down and flatten). Repeat until there are 4 or 5 patties in the skillet. Brown for 3 to 4 minutes per side, or until slightly crispy. Remove the patties to a sheet pan and place them in the oven to keep warm. Repeat the procedure, adding more oil with each batch, until all root vegetable mixture is used.
5. Serve hot from the oven.

Notes

NOTE: Be sure to read the label on your horseradish, as not all brands are created equal and many contain soybean oil.

EQUIPMENT NOTE: This is one of those recipes where a shred blade on a food processor makes your life infinitely easier. While, sure, you could hand shred the vegetables, it literally takes less than 5 minutes to shred them with your food processor!

 

 

Yellow Jacket Sauce

 

Ingredients

• 1 tablespoon ghee (or butter)
• 1/4 cup onion, minced
• 1 clove garlic, minced
• 1/4 cup yellow mustard
• 1 tablespoon tomato paste
• 2 cups apple cider vinegar
• 1 tbs coconut aminos
• 2 tsp mustard powder
• 1/2 tsp black pepper

Instructions

1. In a medium saucepan, heat the ghee. Sauté the onions for 2-3 minutes until translucent. Add in the garlic and sauté until fragrant.
2. Add remaining ingredients, stirring to combine.
3. Bring to quick boil then reduce heat and simmer for 15 minutes.
4. Allow sauce to cool and then puree in a blender to liquefy.
5. Serve over pulled pork or any meat of your choosing.