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Bone Broth Deviled Eggs

Paleo, dairy-free and gulten-free easy party-favorite.

Bone Broth Deviled Eggs

There are deviled eggs, and then there are these BONE BROTH Deviled Eggs. We owe the idea to LonoLife Influencer Ansley, aka The Fit Peach, who put the perfect spin on this quick and easy party-favorite. Paleo, dairy-free & gluten-free and best of all, it's perfect for any event AND packs an extra protein punch.

Servings: 24 deviled eggs • Total Time: 20 Minutes

 

INGREDIENTS:

      • 1 1/2 servings LonoLife Chicken Bone Broth
      • 12 hard boiled eggs
      • 1/3 cup avocado oil mayo (or similar substitute)
      • 3 tablespoon spicy brown mustard
      • 1 tablespoon apple cider vinegar
      • Sea salt to taste
      • Dash of paprika to taste

DIRECTIONS:

1) Cut eggs in half and scoop yolk in a large mixing bowl.

2) Lay egg white halves in a pan with the hole facing up.

3) Add remaining ingredients (except paprika) to mixing bowl and beat with a hand mixer until creamy.

4) Scoop yolk mixture into egg halves and sprinkle with paprika to top.

5) Enjoy or store in air-tight container in refrigerator for up to a week.

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Source: The Fit Peach

Print This Recipe

LonoLife Chicken Bone Broth
$19.99
Bone Broth Deviled Eggs (Paleo, Dairy-Free, Gluten-Free) There are deviled eggs, and then there are these BONE BROTH Deviled Eggs. We owe the idea to LonoLife Influencer Ansley, akaThe Fit Peach, who put the perfect spin on this quick and easy party-favorite. Best of all, it's perfect for any event AND packs an extra protein punch. 20 minutes Serves 24 deviled eggs INGREDIENTS: 1 1/2 servings LonoLife Chicken Bone Broth, 12 hard boiled eggs, 1/3 cup avocado oil mayo (or similar substitute), 3 tablespoon spicy brown mustard, 1 tablespoon apple cider vinegar, Sea salt and paprika to taste. DIRECTIONS: Cut eggs in half and scoop yolk in a large mixing bowl. Lay egg white halves in a pan with the hole facing up. Add remaining ingredients (except paprika) to mixing bowl and beat with a hand mixer until creamy. Scoop yolk mixture into egg halves and sprinkle with paprika to top. Store in air-tight container in refrigerator for up to a week.