One of my favorite snacks (and sometimes breakfast) of all time is a hard-boiled egg slathered with Primal Kitchen’s Chipotle Lime Mayo and a sprinkle of Trader Joe’s Chile-Lime seasoning. I’ve gone through two jars of that mayonnaise and 95% of it went on hard-boiled eggs.
I suppose I could have been more creative with it (Potato Salad! Smothered Chicken! Mexi-Ranch!)
But, nope. Just eggs.
Deviled eggs for lazy people.
I think it goes without saying that you’ll need some paleo-friendly mayo to start with. Can I tell you a little story?
I’ve never liked mayonnaise until I started making my own. I’d leave it off every sandwich if I had my choice.
How to Make Mayo — Two Ways
The first tutorial I saw several years ago for homemade mayonnaise used a mason jar and an immersion blender.
It kind of blew my mind how easy it looked — drizzling in the oil while the blender was running. I even wrote a post about it — back then I used olive oil, but I have since switched to avocado oil because it tastes better.
Then I saw the “dump & blend” method also using a mason jar and an immersion blender — but no drizzling! Mind blown again.
Except when I tried it that way, my mayonnaise NEVER emulsified, and I had to toss the broken, hopeless mixture.
After several tries (and some choice words muttered under my breath), I tried the food processor method.
I WAS GOLDEN AFTER THAT. I think I’ve only had maybe two bad batches in the dozens and dozens of batches I’ve made that way.
(P.S. Don’t use a blender. It’s harder to control the emulsification and it’s hard to get all the mayo out of the pitcher.)
What’s in Chipotle Mayo?
I came really close to replicating that Primal Kitchen Chipotle-Lime Mayonnaise.
I used dried chipotle powder in this, but you could use a diced chipotle from a can of chipotles in adobo.
You just need some lime juice and zest (or not… it’s good without the lime as well!) and a few herbs.
It’s REALLY, REALLY good. I’ll never spend $8 on a jar at the store ever again!
One more thing…
Smear some on a hard cooked egg and sprinkle some of that Trader Joe’s Chile-Lime Seasoning or tajin seasoning on top.
If you give this a try, let me know! Tag me online so I can see — #perrysplate @perrysplate.
- 1 cup paleo-friendly mayonnaise
- Zest and juice from 1 small lime
- 2 teaspoons dried (or freeze-dried) chives
- 1/2 teaspoon granulated garlic
- 1/4-1/2 teaspoon dried chipotle powder
Stir together everything in a small lidded bowl. Store, sealed, in the refrigerator for up to 10 days.