Tag Archives: mindfuleats

Dining, Recipes

Recipe: Spicy Primal Mayo Egg Salad

I decided to make this recipe after picking up a jar of Primal Kitchen Mayo over at Thrive Market. I’ve been meaning to whip up some deviled eggs, based on the smoky version at Lockhart Smokehouse. But this egg salad gives you more bang for buck–minus the smokiness. The ghost pepper chili flakes that I got from Trader Joe’s really gives this egg salad bite.  Despite that it’s paleo/primal, the egg salad passed the taste test at home.

  • 4 Extra Large Grade A Eggs, hard boiled
  • 8 Jumbo Grade A Eggs, hard boiled
  • 1 oz., Greek Yogurt
  • 5 Tablespoon, Primal Kitchen Mayonnaise Made W/avocado Oil
  • 1 tbsp, Spices, garlic powder
  • 2 tsp(s), Spices, chili powder
  • 2 tsp, ground, Spices, pepper, black
  • dash of sea salt
  • dash of ghost pepper chili pepper flakes

After hard boiling eggs and letting it cool, peel from shell and add to bowl. Use a spatula to break the eggs for a chunky texture. Fold in yogurt and mayo and continue to turn over gently. Season with garlic powder, chili powder, cracked pepper, sea salt, and ghost chili pepper.

IMG_20160710_PrimalEggSalad

If I were to add more protein to this egg salad, it would be ham or bacon. Or better yet, smoked brisket.

Yields about 30oz total, 2oz per serving.

MFP Recipe Calculator estimate per serving:
108 Calories
Fat 9g
Carbohydrate 1g
Protein 6g

Dining, Recipes

Recipe: Bacon Broc Cheese Egg Bake

I really needed to do something with a bag of frozen broccoli cuts (not the tasty florets kind) stashed away in my freezer. Here’s a protein-packed and Primal-friendly breakfast and snack that I made with those cuts, courtesy of SkinnyTaste by way of MyFitnessPal’s blog.

I originally projected 8 whole eggs for this recipe, but realized I didn’t have enough egg mix to fill all 12 cups to the brim. (This was before I realized that the mix would rise as it cooked.) I didn’t whip the mix enough to let air in so I anticipated that there would be very little rise.

Egg Bakes Pour egg mix into non-stick pan

Hint: the horseradish cheddar that I used in this modified recipe really gives the egg muffins some bite! Were I to change anything to this current recipe, I would probably add more bacon!

  • 9 egg, Jumbo Eggs Grade A*
  • 4 pan fried slice, Thick Cut Bacon – Naturally Hickory Smoked
  • 4 oz, Extra Sharp Cheddar Cheese
  • 1.50 oz, Horseradish Cheddar Cheese
  • 1.50 oz, Cheese, gruyere
  • 1 container (348 gs ea.), Broccoli Cuts Frozen
  • 1 tbsp (9.7g), Spices, Garlic Powder
  • 0.25 tsp, Sea Salt
  • 0.50 tsp, ground, Spices, pepper, black
  • stick of butter for greasing pan

Broil or bake the bacon slices in a pre-heated oven at 350F.  (Or you can pan-fry the bacon.) Drain/blot grease and crumble bacon after cooking. Set aside.

Meanwhile, cook frozen broccoli per package instructions. Drain excess moisture, season with salt and pepper, and set aside to cool.

Prep a non-stick 12-muffin or cupcake tin by greasing each cup with butter.

Crack eggs into a mixing bowl. Shred the cheese and add to egg mixture. Slowly add broccoli cuts (make sure the broccoli is cooled so it doesn’t cook the egg mix), season with garlic powder and gently mix all ingredients until thoroughly incorporated. Ladle egg mix into muffin tin. Garnish the tops with crumbled bacon.

Bake @ 350F for 20-25 minutes. Best eaten when warm and gooey-cheesy in the middle. Dress with a little sriracha or salsa.

Some of my muffins overflowed their cups during baking, but it was an easy task to scoop them back into each mold. I likely didn’t need to grease the tin due to the non-stick surface; the eggs all popped out of their molds with very little effort.

Refrigerate leftovers in a sealed container.

MFP Recipe Calculator estimate per serving:
175 Calories
2g Carbs
12g Fat
12g Protein
1g Sugar
1g Fiber