Yucatan’ style Deviled Eggs
6 hard boiled eggs, peeled and sliced in half
2 Tbsp of Roasted Tomatillo Salsa*
1-2 tsp of Mayo—I use regular lowfat mayo but you can substitute a more Paleo friendly version if necessary.
Kosher Salt & Black Pepper—Season yolk mixture.
Smoked Paprika—Season sliced whites.
1. Mix yolks with tomatillo sauce, mayo, salt, pepper.
Consistency should be creamy.
2. Stuff mixture into sliced egg whites
3. Enjoy!
Yucatan’ Roasted Tomatillo Salsa *
2-3 lbs of tomatillos—I usually get these in a Mexican market but they are in your regular grocery as well.
1 large Onion—Red, Sweet Vidalia are some of our favorites to use.
1-2 Poblano Peppers
1-2 Limes, Halved
Olive Oil
Garlic Salt, Black Pepper, Smoked Paprika
Coconut Oil—1-2 tbsp (if you have to roast them in the house in your cast iron skillet.)
1. Peel the skin from the onion and coat all vegetables in olive oil in a large mixing bowl, if you have one that has a lid that is great as you can steam the vegetables once they are roasted to help with removing the skins.
Note: You can leave the outer husks on the tomatillos as well and roast them whole. Also if you trim the onion so it will sit flat on the grill or skillet on all sides you will get a more roasted, flavorful onion.
2. Heat your bbq grill or cast iron skillet(in the house) to around 350 -400 and put the vegetables on.
3. Roast the vegetables to get a nice char on the outside, the tomatillos will start getting soft when they are nice and roasted. Try not to puncture them until you get them in the bowl as this is part of the magic of the sauce!
4. Once roasted, put in mixing bowl and cover to steam until cool.
5. Remove skins & seeds from peppers and tomatillos.
6. In a food processor, blend all vegetables, lime juice, garlic salt, pepper, paprika to a chunky consistency.
Note: Add spices & lime juice to suit your own taste, so my suggestion is start with liberally seasoning your vegetables with garlic salt before roasting first then when blending the mixture, taste and season for your own taste buds!
6 hard boiled eggs, peeled and sliced in half
2 Tbsp of Roasted Tomatillo Salsa*
1-2 tsp of Mayo—I use regular lowfat mayo but you can substitute a more Paleo friendly version if necessary.
Kosher Salt & Black Pepper—Season yolk mixture.
Smoked Paprika—Season sliced whites.
1. Mix yolks with tomatillo sauce, mayo, salt, pepper.
Consistency should be creamy.
2. Stuff mixture into sliced egg whites
3. Enjoy!
Yucatan’ Roasted Tomatillo Salsa *
2-3 lbs of tomatillos—I usually get these in a Mexican market but they are in your regular grocery as well.
1 large Onion—Red, Sweet Vidalia are some of our favorites to use.
1-2 Poblano Peppers
1-2 Limes, Halved
Olive Oil
Garlic Salt, Black Pepper, Smoked Paprika
Coconut Oil—1-2 tbsp (if you have to roast them in the house in your cast iron skillet.)
1. Peel the skin from the onion and coat all vegetables in olive oil in a large mixing bowl, if you have one that has a lid that is great as you can steam the vegetables once they are roasted to help with removing the skins.
Note: You can leave the outer husks on the tomatillos as well and roast them whole. Also if you trim the onion so it will sit flat on the grill or skillet on all sides you will get a more roasted, flavorful onion.
2. Heat your bbq grill or cast iron skillet(in the house) to around 350 -400 and put the vegetables on.
3. Roast the vegetables to get a nice char on the outside, the tomatillos will start getting soft when they are nice and roasted. Try not to puncture them until you get them in the bowl as this is part of the magic of the sauce!
4. Once roasted, put in mixing bowl and cover to steam until cool.
5. Remove skins & seeds from peppers and tomatillos.
6. In a food processor, blend all vegetables, lime juice, garlic salt, pepper, paprika to a chunky consistency.
Note: Add spices & lime juice to suit your own taste, so my suggestion is start with liberally seasoning your vegetables with garlic salt before roasting first then when blending the mixture, taste and season for your own taste buds!