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Deviled Egg Salad (Paleo + Gluten Free + Diary Free)

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No, it’s not what you are thinking, Egg salad with jerky! We have around 30 chickens on our little farm. If you didn’t know, they mostly stop laying during the winter months. In the Spring, they start back up. So, for South Texas that was about a month ago! What this means is that we get around 20 eggs per day. It is always Jerkyman’s goal to eat a dozen per day but that doesn’t happen too often. We end up with six or seven dozen eggs at any one time in our fridge! So, we find unique ways to use them and this is a recipe Jerkyman makes on a regular basis!

If you have not figured out by now, anything I share is going to be quick and simple! Jerkyman is the better cook in the house! That’s a big win for me!! We all like boiled eggs and so he will make a version of this almost every time I boil them.

Every year our family gets together for Easter, and every year I have the best intentions of making a beautiful tray of deviled eggs. As I mentioned before though, Jerkyman is the better cook and I typically don’t have the patience to peel the eggs slowly enough to keep them from looking like some sort of rock formation. So, the Deviled Egg Salad is the perfectly delicious, less manicured choice. This has a kick of heat in the mayo I use and with the cayenne, if you like!

You need to start with boiled eggs. There are plenty of different ways to do it, the easiest being, buy them already boiled from the store!! If you insist on doing them yourself, this is my process:

Boil eggs:

1. I typically start with one layer of eggs on the bottom of a pot and add tap water to cover the eggs. (Note: Fresh eggs are harder to peel. If you have your own chickens or you buy some fresh, hold them for about 2 weeks before boiling, for easier peeling.)

2. Place pot with eggs on stove and turn to high. After about 15 minutes, turn the burner back off and let the pot sit until the water has cooled. (Note: The water will boil after some amount of time. I hear it’s faster if you don’t watch it. However, I can’t confirm that, as I have never been able to prove it!)

3. Once the eggs and water have cooled to room temperature place them in a separate container and refrigerate overnight.


6 Boiled eggs

1 cup Primal Kitchen Chipotle Mayo

1/3 cup Dill Pickle Relish

1 Tablespoon Season All (your favorite works)

1/2 Tablespoon Black Pepper

1 Teaspoon Paprika

¼ teaspoon Cayenne Pepper

Salt to taste (There is salt in the mayo and most seasoning blends have it already, so just add until your happy!)


  • 1.Peel and rinse eggs
  • 2.Chop or slice eggs into ¼’ cubes
  • 3.Mix chipotle mayo, relish, seasoning salt, pepper, salt, into chopped eggs.
  • 4.Gently fold ingredients into eggs.
  • 5.Sprinkle cayenne pepper on top, for an added kick, if you dare
  • 6.Serve with chips, pretzels, veggies sticks, for a snack. As always, Deviled Egg Salad is also great for sandwiches or wraps.

The great thing about this one is that you can adjust it to pretty much whatever you have in your pantry, so it’s a great, last minute option for a family get-together or anytime snack.

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