Coconut Chive Paleo Deviled Eggs

I’ve been taking a more organic approach to eating lately and making more of a conscious effort to swap out unhealthy ingredients for better options. In this recipe I’ve swapped out coconut milk for mayo and the results are mind-blowing! SO DELICIOUS! Happy Eating!

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preparation Time
75 mins

cook Time
20 mins


0 per serving


  • 12 large eggs
  • 1 beet, peeled and sliced
  • 1 cup vinegar
  • 2 cup water
  • 1/4 cup coconut milk, see notes*
  • 1 tablespoons dijon mustard
  • 1 tablespoons pickle juice
  • 1 scallion, minced
  • salt and pepper
  • fresh chives, chopped



Make hard boiled eggs first by covering eggs with cold water in a large pot and placing over medium high heat. Bring to a boil then remove from heat and cover with a lid. Let sit for 12 minutes then place eggs in cold water and peel. Set aside. In a medium saucepot, place beet, vinegar, and water and bring to a boil. Simmer for 10 minutes. Let cool and come to room temperature. Place peeled eggs into a ziplock bag and poor in cooled beet juice. Let sit in refrigerator for 1 hour. Remove eggs from juice and let dry on paper towel. Slice eggs in half and scoop out yolk. Place remaining ingredients into a blender or food processor and blend. Taste for seasoning. Pipe egg mixture into eggs and serve with chopped chives.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.