Devil Eggs with Paleo Mayo

Deviled Eggs

• 1 Egg
• 1 egg yolk
• 1 t Dijion Mustard
• 2t Fresh squeezed lemon juice
• 1/4 C Olive Oil (avoid extra virgin if you don't want a potent extra virgin flavor)
• 3/4 C Avocado Oil 
• 1t cayenne pepper
• salt & pepper to taste

In a blender or small food processor, blend egg, mustard, lemon juice, salt and peppers for 3 to 5 seconds.  Put blender on low setting and slowly drizzle in the olive oil and then slowly add in the avocado oil.  Put into a canning jar.  The mayo should be used within a week.

Onto the Deviled Eggs!

Slice 2 hard boiled eggs and put the yolks in a bowl.  Add about 2Tbsp of the mayo (give or take some) to the yolks, add about 1 tsp of spicy brown mustard and some paprika, salt and pepper to taste.  Smash it all together and refill egg white cups.  

Sprinkle with additional paprika for added presentation and your done!