Although the odds are quite against it, if you’ve ever stumbled into the Starks’ Townhall Christmas Party – just outside of Rhinelander – then you’ve tried my dad’s “world famous” deviled eggs. I’m completely serious when I say my parents moved out of the township over three years ago and they still get invited every year just so my dad will bring his eggs.
They tend to be a basic staple at any family gathering, any graduation party, any potluck, or any other food-bearing event my parents are invited to. Consequently, after starting to live a keto lifestyle, I really missed the creamy and sweet little gems. So, I set out on a mission to replicate my favorite treat in a keto friendly way.
Needless to say, I succeeded. From the mayonnaise – made from avocado oil and other basic ingredients – to the paprika sprinkled over the finished product, these eggs meet all the expectations of my insatiable taste buds while staying well inside the range of my macros! The best part is, they taste just like the real thing. I can’t wait to bring these to all my local gatherings all summer long!
Begin by ensuring all of your ingredients are room temperature, especially the egg. A quick method to get an egg to room temperature is run warm water over the egg.
Combine yolk, salt, mustard, lemon juice, and white vinegar in a bowl and whisk together. I like to use a glass and a fork, personally.
Slowly add the avocado oil – whisking continuously (this is REALLY important) – until the mixture begins to thicken and emulsify!
Transfer it the mixture into a food processor – as usual, I use my ninja – and pulse for about thirty seconds, or until the mixture appears to be spreadable mayonnaise.
Leave in the food processor!
While you are making the mayo, boil one dozen eggs in the manner that you usually use.
Peel the eggs.
Cut each egg in half “like a hotdog”.
Remove the yokes and place in the food processor with the completed mayonnaise.
Deviling the Eggs
Add mustard, Xyla, and relish. Then pulse until the mixture is creamy. (Note: (The original recipe calls for 2.5 Tbsp of sugar and sweet relish. In order to keep the recipe keto friendly, I changed to dill relish and Xyla. Since starting keto, I sincerely cannot handle much sweet, so please test the mixture and make sure it’s sweetened to your liking with your favorite keto sweetener!)
Insert yolk mixture – evenly – into halved egg whites. I personally pour my deviled egg yolks in a Ziploc bag with the corner chopped off and squeeze it in, other’s use a cake decorator! Whatever fits your needs works just fine.
Sprinkle with paprika and refrigerate for a half hour (or longer), then enjoy!
Prior to beginning the ketogenic way of eating, I frequently had a hankering for Meatball Marinara subs. I would get them from everywhere I could imagine: Portillo’s, Firehouse Subs, Jersey Mike’s, Subway (if I was desperate), and basically anywhere else that carried my favorite treat on the menu! So, right after I started keto, I was searching high and low for my favorite treat. I would find recipes that were too complicated, time-consuming or a little bit of both.
Now, over a month later (ironically, not keeping track!), I have finally been able to squelch my craving and find the perfect meatball marinara recipe. Okay, not necessarily find. After searching for so long, I finally decided to take a recipe I had found and simplified it into an easily meal-prepped solution! I must give credit where credit is due – since I did not create the meat recipe – so here’s a HUGE shoutout to Mellissa Sevigny from I Breathe I’m Hungry for her Low Carb Meatballs alla Parmigiana (Gluten Free) recipe.
In a food processor – I use my Ninja – add the fresh parsley. Pulse the parsley quickly, which will dice it down just a little more.
Add all ingredients for the meatballs to the food processor, excluding the bacon grease! Mix the added ingredients together thoroughly.
Roll all of the prepped meat into fifteen evenly sized meatballs (mine were about two inches in diameter prior to baking).
After all of the meatballs are made, drizzle a tiny bit of bacon grease on each meatball and roll them until the entire surface is covered in bacon grease.
Place all meatballs in a 9 x 13-inch glass baking dish. Cover the dish with foil (or, if your cheap like me, place a metal cookie sheet over the glass pan) and bake the meatballs for 40 minutes. I recommend checking the inner temperature after about 30 minutes to avoid overcooking them. Once the thermometer hits 165°, go ahead and pull them out!
Place three meatballs in each meal prep container.
Add three tablespoons of Mozzarella and marinara sauce to each container. (In case you divide them differently, each meatball should receive one tablespoon of sauce and cheese.)
I want to be very clear, this recipe is nearly identical to Mellissa Sevigny’s. The meatball portion is only different because it incorporates a suggestion she made. I merely simplified the measurements of cheese, chose to use shredded mozzarella and eased the meal-prep process! I do not want to steal her recipe, nor any associated credit!
In a food processor – I prefer to use my Ninja – combine the avocado and eggs until the mixture is smooth and the avocado is no longer “chunky”.
Add all of the other ingredients (excluding the ingredients for the peanut butter drizzle) into the food processor and blend until mixture is smooth. (At this point, I suggest checking the sweetness of the brownies. Since I’ve started living keto friendly, my tolerance for sweetness has greatly decreased. Consequently, you might need a little more sweetener than I do. The batter should taste slightly sweeter than you want your brownies to turn out.)
Pour the batter into the lined glass pan.
In another glass bowl, add the natural peanut butter and coconut oil. Microwave these until the mixture is running enough to drizzle.
Drizzle the mixture over the brownie batter and swirl it with a butter knife.
Bake for 55 minutes, or until only a few crumbs stick to a toothpick when inserted. (I recommend checking every five minutes after the brownies have baked for 45 minutes.)
If you’ve checked out the keto lifestyle at all, you’ve probably run across the term “Bulletproof Coffee”. Honestly, there are a million different recipes out there; I think this is mainly because you can kind of modify it to meet your needs. Check out the recipe I use below!
Prep time: 5 minutes
Cook time: However long it takes you to brew the coffee and mix it!