Fancy Deviled Eggs

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No home kitchen is complete without a go-to recipe for deviled eggs that you can count on come party time. A brunch classic at our house, these deviled eggs up the ante with smoked salmon, along with the savory flavors of tahini and Dijon mustard. 

This recipe yields 16 deviled eggs 

INGREDIENTS

  • 8 eggs
  • 4 ounces smoked salmon
  • 2 tablespoons tahini
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • 2 tablespoons chives, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut fat
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • Salmon roe and/or chives, for garnish
  • 8 eggs
  • 115 g smoked salmon
  • 2 tablespoons tahini
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • 2 tablespoons chives, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut fat
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • Salmon roe and/or chives, for garnish

Directions

  1. Bring a pot of water to a rolling boil. Gently place eggs in the pot, lowering them in with a spider whisk. Cook for 12 minutes. Remove from the pot and allow to cool.

  2. Once eggs are cool, gently peel off shells and cut in half lengthwise. Carefully spoon out the yolk into a mixing bowl and arrange egg whites on a plate. Lightly salt the whites.

  3. Add salmon, tahini, mustard, chives, lemon juice, coconut fat, salt, and pepper to the mixing bowl.

  4. Using a spatula, mix together until it forms a creamy consistency. 

  5. Using a spoon, fill the egg whites with some of the salmon filling.

  6. Garnish with salmon roe or chives.  

Tips

**You can also mix the filling in a standing mixer fitted with the paddle attachment; however, this is not necessary.

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Tahini Dressing

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Tahini — a condiment made from toasted hulled sesame seeds — is popular throughout the Mediterranean and North Africa thanks to its distinctive nutty flavor and versatility. You may only know tahini as an ingredient in hummus, but it’s equally worthy as a dressing or vegetable dip by combining the paste with the sweetness of honey and the piquant flavor of Dijon mustard and garlic.

This recipe yields 16 ounces

INGREDIENTS

  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt
  • 60 ml tahini
  • 60 ml olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt

Directions

Whisk all ingredients together in a large bowl for a creamy salad dressing. When making a dip, less water creates a thicker consistency. 

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BBQ Sauce

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Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer. 

This recipe yields 24 ounces of BBQ Sauce.

INGREDIENTS

  • 2-½ cups strained tomatoes (about 24 ounces)
  • ¾ cup tomato paste (7 ounces)
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt
  • 600 ml strained tomatoes (about 24 ounces)
  • 100 g tomato paste (7 ounces)
  • 120 ml apple cider vinegar
  • 120 ml honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt

Directions

  1. Combine all ingredients into a large stock pot over medium-high heat. 

  2. When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes. 

  3. Remove from heat and serve on top of ribs or as a dip for sweet potato fries. 

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