This sunflower, Brazil nut, and pecan butter is the ultimate staple for quick snacks and no-cook breakfasts.
BLT Deviled Eggs
Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Low-Carb, Keto. Depending on your choice of mayo they are soy-free, as well as Paleo (depending on your choice of bacon).
Deviled eggs are quick to disappear from any buffet. Whether it’s Easter, a picnic, a potluck, or a BBQ, nobody’s going to mind if you make these.
Here’s some info about the thyroid-friendly nutrients in this dish:
- Eggs provide the thyroid with three of the primary nutrients it requires: tyrosine, iodine, and selenium. These nutrients work in concert to promote and protect thyroid function. See below.
- One egg provides 29% RDI of tyrosine, which the thyroid gland combines with iodine to make thyroid hormone.
- One egg provides 16% DV of iodine, which is essential for the production of thyroid hormone. Too much or too little can be harmful to the thyroid (see selenium below).
- One egg provides 22% DV of selenium, which has numerous benefits to the thyroid. Studies have shown it to reduce inflammation and antibodies in those with autoimmune thyroid conditions. Selenium is also essential for the conversion of T4 to T3, and helps to regulate and protect the thyroid from the damage that can be caused from too much iodine.
BLT Deviled Eggs
Deviled eggs are quick to disappear from any buffet. Whether it’s Easter, a picnic, a potluck, or a BBQ, nobody's going to mind if you make these. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Low-Carb, Keto. Depending on your choice of mayo they are soy-free, as well as Paleo (depending on your choice of bacon).
- 6 eggs, , hard-boiled
- 4 oz bacon, - preferably not thick cut, cooked until crisp, divided (nitrate and sugar free for Paleo)
- 3 tbsp. Mayonnaise, (use clean or ‘Paleo’ brands)
- 1 tsp. dijon mustard
- 1/2 tsp. white wine vinegar, (or sub. apple cider vinegar)
- 1 tsp. finely minced shallot
- dash Louisiana-style hot sauce
- dash Paleo/Gluten-free Worcestershire sauce, (substitute a pea-sized amount of anchovy paste)
- salt and freshly ground pepper, to taste
- 4 cherry tomatoes, sliced or quartered
- 1/2 cup finely chopped iceberg or romaine lettuce
Peel the eggs* (see note) and slice in half. Remove yolks and place in a small mixing bowl.
Finely mince half of the crisped bacon and add to yolks along with mayo, mustard, vinegar, shallot, hot sauce, W Sauce (or anchovy paste), and salt and pepper. Use a fork to mash and mix until fairly smooth. Taste filling and adjust seasoning to taste.
Spoon filling into egg whites. Break remaining bacon into 12 pieces and place atop each egg with a pinch of crisp lettuce, and a slice of tomato.
To peel hard-boiled eggs: Fill a medium mixing bowl with cool water. Tap and roll egg to crack shell, then submerge and peel. The water will help the shell and shell membrane peel cleanly away from the egg.