Hard-Boiled Eggs with Creamy Dill and Fermented Carrot Deviled Eggs
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A nutrient-dense, probiotic-rich snack featuring hard-boiled eggs filled with a creamy homemade mayonnaise and fresh dill, garnished with gut-healthy fermented carrots.
Time
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Ingredients
6 whole egg (To be hard-boiled for the base)
1 whole egg yolk (Raw, for the homemade mayonnaise)
0.5 cup olive oil (Cold-pressed and organic)
1 tbsp lemon juice (Freshly squeezed)
0.25 tsp salt (Sea salt)
1 tbsp dill (Finely chopped)
12 slices carrot (Fermented/lacto-fermented for probiotic benefit)
Chef Kay's Tip
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Instructions
- 1
Place 6 eggs in a saucepan and cover with cold water. Bring to a boil on the stove.
- 2
Once boiling, remove from heat, cover with a lid, and let sit for 10 minutes.
- 3
Transfer the boiled eggs to an ice bath for 5 minutes to stop the cooking process, then peel carefully.
- 4
Prepare the GAPS-legal mayonnaise: In a small bowl, whisk the raw egg yolk and lemon juice together. Slowly add the olive oil, one drop at a time, whisking constantly until the mixture begins to thicken and emulsify.
- 5
Slice the hard-boiled eggs in half lengthwise and remove the cooked yolks.
- 6
In a separate bowl, mash the cooked yolks with 3-4 tablespoons of the freshly made mayonnaise, the chopped dill, and salt until smooth.
- 7
Spoon or pipe the yolk mixture back into the centers of the egg white halves.
- 8
Top each deviled egg with one slice of fermented carrot and an extra sprig of dill if desired.
- 9
Serve immediately or chill in the refrigerator.
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