25+ Nutritious Easter Paleo Egg Recipes for Every Occasion

Easter is a time for family gatherings, delicious food, and celebrating the season.

If you’re following a Paleo diet or simply looking for healthy and tasty alternatives this holiday, eggs are a perfect ingredient to feature in your Easter menu.

Whether you’re making breakfast, appetizers, or a main dish, eggs offer a versatile and nutrient-packed option that fits perfectly into the Paleo lifestyle.

From savory stuffed eggs to baked avocado egg cups, this collection of 25+ Easter Paleo egg recipes is bound to inspire your holiday cooking.

These dishes not only bring delicious flavors to your table but also align with your commitment to clean, whole foods.

In this article, we’ll share over 25 mouthwatering Paleo egg recipes that are perfect for Easter.

Whether you’re hosting a brunch, preparing appetizers, or just looking for new ways to enjoy eggs, these recipes will have something for everyone.

Let’s get cracking on these festive and healthy dishes!

25+ Nutritious Easter Paleo Egg Recipes for Every Occasion

Easter is the perfect opportunity to celebrate fresh, seasonal ingredients, and eggs are the perfect starting point for a healthy, flavorful menu.

From deviled eggs with a twist to unique baked egg dishes, the possibilities are endless with these 25+ Easter Paleo egg recipes.

Each recipe not only adheres to the principles of the Paleo diet but also brings a festive touch to your Easter table.

By choosing these nutritious, protein-packed dishes, you can create a spread that’s both satisfying and in line with your dietary goals.

So, whether you’re preparing for a cozy family brunch or a festive holiday gathering, these egg-based recipes will be a hit with your guests.

Now it’s time to get in the kitchen and enjoy these delicious, wholesome Easter Paleo egg recipes that will leave everyone asking for seconds!

Paleo Deviled Eggs with Avocado and Bacon

This Paleo-friendly twist on traditional deviled eggs replaces the creamy filling with ripe avocado, making it healthier and creamy without any dairy. Topped with crispy bacon and fresh herbs, these deviled eggs are a perfect addition to your Easter spread, offering a savory and satisfying bite that is both paleo and keto-friendly.

• Ingredients:
  • 6 large eggs
  • 1 ripe avocado
  • 2 tbsp Paleo mayo (or homemade mayo)
  • 1 tsp Dijon mustard (check for clean ingredients)
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • 2 slices of bacon
  • Fresh parsley, for garnish
• Instructions:
  1. Place eggs in a saucepan and cover with water. Bring to a boil over medium heat, then reduce the heat and simmer for 10-12 minutes. Remove from heat, cool in ice water, peel, and halve the eggs.
  2. Remove the yolks and place them in a bowl. Mash the yolks with a fork.
  3. In a separate bowl, mash the avocado. Add mayo, Dijon mustard, lemon juice, salt, and pepper, mixing everything together until smooth.
  4. Stir the mashed avocado mixture into the egg yolks until fully combined.
  5. Cook bacon in a skillet over medium heat until crispy. Drain and crumble.
  6. Fill the egg whites with the avocado-yolk mixture. Top each egg with crumbled bacon and garnish with fresh parsley.

These Paleo Deviled Eggs with Avocado and Bacon offer a refreshing and healthy alternative to the classic deviled egg. The avocado provides a creamy texture, while the bacon adds a crispy, smoky flavor that elevates the dish. This recipe is not only suitable for Easter but also works as a snack or appetizer throughout the year, keeping it both indulgent and health-conscious.

Paleo Easter Egg Salad with Lemon Vinaigrette

This vibrant Paleo Easter Egg Salad combines hard-boiled eggs, fresh vegetables, and a tangy lemon vinaigrette dressing. It’s a light yet filling salad that works perfectly as a side dish or as a main, with a balance of protein and fiber. This refreshing salad is an excellent choice for Easter, showcasing seasonal greens and a zesty dressing that ties everything together.

• Ingredients:
  • 8 large eggs
  • 2 cups mixed salad greens (spinach, arugula, etc.)
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
• Instructions:
  1. Hard boil the eggs (bring water to a boil, then simmer for 10-12 minutes). Once cool, peel and chop them into quarters.
  2. In a large bowl, toss the salad greens, cucumber, bell pepper, red onion, and cherry tomatoes.
  3. In a separate bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper.
  4. Gently fold the chopped eggs into the salad and drizzle with the lemon vinaigrette dressing. Toss to combine, and serve immediately.

This Paleo Easter Egg Salad with Lemon Vinaigrette is not only refreshing but also a great way to incorporate nutrient-dense veggies into your Easter meal. The lemon vinaigrette provides a zesty and tangy contrast to the rich eggs, making every bite light and flavorful. It’s an excellent side dish for any holiday or gathering, as it brings freshness and brightness to the table.

Paleo Egg Muffins with Spinach and Sun-Dried Tomatoes

These Paleo Egg Muffins with Spinach and Sun-Dried Tomatoes are an easy-to-make breakfast or brunch option perfect for Easter morning. Packed with protein, fiber, and healthy fats, these egg muffins are a wholesome addition to your holiday spread. Their portable nature makes them ideal for a gathering, and they can be made ahead of time for convenience.

• Ingredients:
  • 8 large eggs
  • 1 cup fresh spinach, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup onion, diced
  • 1/4 cup bell pepper, diced
  • 1/4 cup almond milk (or coconut milk for dairy-free)
  • 1 tbsp olive oil
  • Salt and pepper, to taste
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or line with paper cups.
  2. Heat olive oil in a pan over medium heat. Sauté the onions and bell pepper until soft, about 4-5 minutes. Add spinach and sun-dried tomatoes and cook until the spinach wilts, about 2 minutes.
  3. In a large bowl, whisk together the eggs and almond milk. Season with salt and pepper.
  4. Add the sautéed vegetables into the egg mixture and stir well.
  5. Pour the mixture evenly into the muffin tin cups, filling each about 3/4 full.
  6. Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
  7. Allow to cool slightly before serving.

These Paleo Egg Muffins with Spinach and Sun-Dried Tomatoes are a fantastic, savory breakfast or brunch option for Easter. They’re full of flavor, with the richness of eggs, the earthy taste of spinach, and the tangy sweetness of sun-dried tomatoes. Plus, they are easily customizable with other veggies or herbs. These egg muffins are not only a nutritious choice but also convenient for a crowd, offering the perfect balance of protein and vegetables in every bite.

Paleo Shakshuka with Spinach and Feta (Dairy-Free)

Shakshuka is a popular Middle Eastern dish that combines poached eggs in a flavorful tomato sauce, and this Paleo version is made without dairy. With a savory base of tomatoes, spinach, and spices, this dish is an excellent option for a Paleo Easter brunch. The rich eggs complement the sauce perfectly, and it’s a one-pan meal that can be made in under 30 minutes, making it an easy yet impressive dish to serve.

• Ingredients:
  • 6 large eggs
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup spinach, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili flakes (optional)
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Heat olive oil in a large skillet over medium heat. Add diced onion, garlic, and red bell pepper, cooking until soft, about 5-6 minutes.
  2. Stir in the cumin, paprika, and chili flakes (if using). Add the crushed tomatoes and bring to a simmer.
  3. Once the sauce is simmering, stir in the spinach and cook for another 2-3 minutes, until wilted.
  4. Create little wells in the sauce and crack an egg into each well. Cover and cook until the eggs are poached to your desired level, about 5-8 minutes.
  5. Season with salt and pepper, then garnish with fresh cilantro before serving.

This Paleo Shakshuka with Spinach and Feta (Dairy-Free) offers a rich, hearty, and flavorful meal that’s perfect for Easter morning. The spiced tomato sauce provides a savory base, while the poached eggs bring richness and protein to the dish. This one-pan meal is simple yet impressive, making it a great choice for a Paleo brunch. You can also serve it with Paleo-friendly bread or a side of avocado for extra flavor.

Paleo Egg and Sweet Potato Hash

This hearty Paleo Egg and Sweet Potato Hash is a filling, colorful, and nutrient-packed dish that’s perfect for Easter brunch or even as a main course. Roasted sweet potatoes, onions, and bell peppers are combined with eggs for a complete meal full of vitamins, fiber, and healthy fats. The combination of the sweet potatoes with eggs makes it both satisfying and delicious, with a perfect balance of flavors and textures.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 2 tbsp olive oil
  • 4 large eggs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in an even layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
  2. While the sweet potatoes roast, heat a large skillet over medium heat. Add the diced onion and bell pepper, cooking until soft and slightly caramelized, about 5-6 minutes.
  3. Once the sweet potatoes are done, add them to the skillet with the onions and peppers, stirring to combine. Make small wells in the mixture and crack the eggs into the wells. Cover and cook for 5-7 minutes or until the eggs are cooked to your desired doneness.
  4. Garnish with fresh parsley and serve.

The Paleo Egg and Sweet Potato Hash is a comforting and nutrient-dense dish that’s full of flavor and perfect for an Easter gathering. The sweetness of the roasted sweet potatoes pairs wonderfully with the savory eggs, making each bite a satisfying experience. It’s a great way to fuel your day, and the dish can easily be doubled to serve a crowd, making it a versatile and wholesome choice for your Easter table.

Paleo Eggplant and Tomato Egg Bake

This Paleo Eggplant and Tomato Egg Bake is a vibrant, Mediterranean-inspired dish that’s perfect for Easter brunch. Layered with roasted eggplant, fresh tomatoes, and herbs, the eggs bake into the vegetables, creating a dish that is rich, flavorful, and packed with nutrients. The texture is soft and comforting, and the combination of the eggplant and tomato gives it a savory depth that’s sure to impress.

• Ingredients:
  • 1 medium eggplant, sliced into rounds
  • 2 tbsp olive oil
  • 2 tomatoes, diced
  • 1/4 cup fresh basil, chopped
  • 6 large eggs
  • 1/2 tsp oregano
  • Salt and pepper, to taste
• Instructions:
  1. Preheat your oven to 375°F (190°C). Place eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until the eggplant is tender and slightly golden.
  2. While the eggplant roasts, sauté the diced tomatoes with a little olive oil in a skillet over medium heat. Cook for about 5-6 minutes until the tomatoes break down slightly and become saucy.
  3. In a baking dish, layer the roasted eggplant slices, then top with the cooked tomatoes and fresh basil.
  4. Crack the eggs evenly over the top of the vegetables, sprinkle with oregano, salt, and pepper.
  5. Bake in the oven for 12-15 minutes, or until the eggs are cooked to your desired level of doneness.
  6. Garnish with more fresh basil before serving.

The Paleo Eggplant and Tomato Egg Bake is a vibrant and flavorful dish that brings Mediterranean flavors to your Easter table. The tender eggplant and juicy tomatoes combine beautifully with the eggs, creating a comforting and wholesome meal. This egg bake is not only Paleo-friendly but also dairy-free and vegetarian, making it a great option for those with various dietary needs. It’s an ideal dish for sharing with loved ones and offers a fresh, savory option for your holiday brunch.

Paleo Avocado Egg Cups

These Paleo Avocado Egg Cups are a fun and healthy twist on traditional egg dishes. The creamy avocado halves serve as edible cups for eggs, baked until the yolk is perfectly set. This dish is not only delicious but also packed with healthy fats from the avocado and protein from the eggs. It’s an easy-to-make, one-serving breakfast or brunch option that’s as visually stunning as it is tasty, making it an ideal choice for Easter.

• Ingredients:
  • 2 ripe avocados
  • 4 large eggs
  • Salt and pepper, to taste
  • 1/2 tsp paprika
  • Fresh cilantro, for garnish
• Instructions:
  1. Preheat your oven to 425°F (220°C).
  2. Slice the avocados in half and remove the pits. Scoop out a little of the flesh to create enough space for an egg.
  3. Place the avocado halves on a baking sheet. Crack one egg into each avocado half, being careful not to break the yolk.
  4. Season with salt, pepper, and paprika.
  5. Bake for 12-15 minutes, or until the eggs are cooked to your desired level of doneness.
  6. Garnish with fresh cilantro and serve immediately.

Paleo Avocado Egg Cups are a perfect choice for an Easter brunch or a light lunch. The creamy avocado combines beautifully with the baked egg, offering a rich, satisfying bite. They’re quick to prepare and customizable with your favorite seasonings or toppings. These egg cups are not only visually impressive but also provide a great balance of healthy fats and protein, making them a great addition to any Paleo meal plan.

Paleo Deviled Eggs with Avocado and Bacon

Deviled eggs are a classic Easter dish, and this Paleo version takes it up a notch with creamy avocado and crispy bacon. The avocado filling creates a rich and smooth texture, while the bacon adds a smoky crunch. These deviled eggs are perfect for entertaining and can easily be made ahead of time, making them a stress-free yet elegant addition to your holiday spread.

• Ingredients:
  • 6 large eggs
  • 1 ripe avocado
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste
  • 4 slices of bacon, cooked and crumbled
  • Fresh chives, for garnish
• Instructions:
  1. Hard boil the eggs by placing them in a pot of cold water. Bring to a boil and cook for 10 minutes. Remove from the water and let cool.
  2. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
  3. Mash the yolks with the avocado, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
  4. Spoon or pipe the avocado-yolk mixture back into the egg whites.
  5. Sprinkle with crumbled bacon and garnish with fresh chives.
  6. Chill in the refrigerator until ready to serve.

These Paleo Deviled Eggs with Avocado and Bacon offer a delicious twist on a beloved classic. The creamy avocado filling adds a smooth texture and a rich flavor that pairs perfectly with the savory bacon. These deviled eggs are a fantastic appetizer or side dish for Easter, providing a filling and flavorful bite that’s sure to be a crowd-pleaser. They’re easy to make ahead, allowing you to focus on other dishes for your celebration.

Paleo Baked Eggs with Spinach and Mushrooms

This Paleo Baked Eggs with Spinach and Mushrooms dish is a savory and hearty breakfast or brunch option that’s both simple to prepare and packed with nutrients. The sautéed mushrooms and spinach create a delicious base for the eggs, while the eggs bake to perfection in the oven. This dish is rich in protein and vegetables, making it a great choice for anyone following a Paleo lifestyle and looking for a nutritious yet flavorful Easter meal.

• Ingredients:
  • 4 large eggs
  • 2 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach
  • 1/2 onion, diced
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add the diced onion and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-6 minutes.
  3. Stir in the spinach and cook until wilted, about 2 minutes. Season with garlic powder, salt, and pepper.
  4. Transfer the mushroom and spinach mixture to a small baking dish or individual ramekins.
  5. Create little wells in the mixture and crack an egg into each well.
  6. Bake for 12-15 minutes, or until the eggs are cooked to your desired level of doneness.
  7. Garnish with fresh parsley and serve immediately.

Paleo Baked Eggs with Spinach and Mushrooms offer a wholesome and satisfying meal that’s perfect for Easter. The sautéed mushrooms and spinach create a savory base, while the baked eggs provide a rich and comforting addition. This dish is both flavorful and nutrient-dense, making it a fantastic choice for anyone looking for a balanced and filling Paleo breakfast or brunch. Plus, it’s quick and easy to prepare, leaving you more time to enjoy your Easter celebration.

Paleo Egg Salad with Avocado and Dill

This Paleo Egg Salad with Avocado and Dill is a fresh and creamy twist on a classic egg salad. Avocado replaces mayonnaise for a creamy, healthy fat alternative, while dill adds a burst of flavor that complements the eggs perfectly. This dish is not only Paleo-friendly but also light, satisfying, and packed with essential nutrients, making it an excellent choice for an Easter picnic or as a side dish for your holiday spread.

• Ingredients:
  • 6 large eggs
  • 1 ripe avocado
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill, chopped
  • Salt and pepper, to taste
  • 1/4 cup red onion, finely chopped
  • 1 tbsp olive oil (optional)
• Instructions:
  1. Hard boil the eggs by placing them in a pot of water, bringing to a boil, and cooking for 10 minutes. Let the eggs cool and peel them.
  2. Chop the eggs into small pieces and place them in a bowl.
  3. In a separate bowl, mash the avocado and mix in the Dijon mustard, apple cider vinegar, and fresh dill.
  4. Combine the avocado mixture with the chopped eggs. Stir in red onion, salt, and pepper.
  5. Optionally, drizzle with olive oil for added richness.
  6. Chill in the refrigerator for at least 30 minutes before serving.

This Paleo Egg Salad with Avocado and Dill is a fantastic, healthy twist on the traditional egg salad. The creamy avocado creates a rich and satisfying base, while the dill and mustard add a refreshing flavor that’s perfect for an Easter meal. This salad is a great way to add a Paleo-friendly option to your holiday menu, whether served on its own, in lettuce wraps, or alongside other dishes. It’s simple, nutritious, and will leave your guests asking for the recipe!

Paleo Smoked Salmon Deviled Eggs

For an elegant and flavorful Easter appetizer, these Paleo Smoked Salmon Deviled Eggs bring a luxurious twist to the classic deviled egg. Smoked salmon replaces traditional mayo, giving the filling a smoky, rich flavor that pairs perfectly with the eggs. This dish is light, healthy, and packed with protein, making it an excellent choice for anyone following a Paleo diet and looking for a refined yet simple Easter dish.

• Ingredients:
  • 6 large eggs
  • 3 oz smoked salmon, finely chopped
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, and cooking for 10 minutes. Cool and peel the eggs.
  2. Slice the eggs in half lengthwise, removing the yolks. Place the yolks in a bowl.
  3. Mash the yolks with the Dijon mustard, lemon juice, smoked salmon, and dill. Season with salt and pepper to taste.
  4. Spoon or pipe the mixture back into the egg whites.
  5. Garnish with fresh parsley and additional dill if desired.
  6. Chill in the refrigerator before serving.

Paleo Smoked Salmon Deviled Eggs are a show-stopping appetizer perfect for Easter celebrations. The smoky richness of the salmon elevates the dish, offering a sophisticated flavor profile that is sure to impress your guests. These eggs are not only delicious but also nutritious, providing a good balance of protein and healthy fats. Whether you serve them at the beginning of your Easter feast or as part of a brunch spread, they are guaranteed to be a crowd favorite!

Paleo Eggplant and Egg Bake

This Paleo Eggplant and Egg Bake is a savory, satisfying dish that’s perfect for Easter brunch or dinner. Layers of thinly sliced eggplant are baked with eggs until perfectly cooked, creating a hearty, vegetable-packed meal. This dish is rich in fiber, healthy fats, and protein, making it a wholesome addition to any Paleo meal plan. The eggplant adds a tender texture, while the eggs bring richness and fullness to every bite.

• Ingredients:
  • 2 medium eggplants, sliced thinly
  • 6 large eggs
  • 1/4 cup almond milk (unsweetened)
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/4 cup nutritional yeast (optional)
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into thin rounds and brush each slice with olive oil. Arrange the slices in a single layer on a baking sheet and roast in the oven for 20 minutes until tender.
  3. While the eggplant is roasting, whisk the eggs with almond milk, garlic, basil, salt, and pepper.
  4. Layer the roasted eggplant slices in a greased baking dish. Pour the egg mixture over the top, ensuring the eggplant is evenly coated.
  5. Sprinkle with nutritional yeast if using.
  6. Bake in the oven for 25-30 minutes, or until the eggs are set and golden brown.
  7. Let cool slightly before serving.

Paleo Eggplant and Egg Bake is a flavorful and satisfying dish that combines hearty eggplant with protein-packed eggs for a well-rounded, healthy meal. This recipe is perfect for Easter, offering a great way to incorporate more vegetables into your celebration. It’s easy to prepare, and the eggplant creates a wonderful base for the baked eggs, while the basil and garlic bring a fragrant, savory aroma. This dish is perfect for brunch, lunch, or even as a side dish to accompany your Easter feast.

Paleo Egg and Sweet Potato Hash

This Paleo Egg and Sweet Potato Hash is a hearty and flavorful dish that’s perfect for an Easter brunch or breakfast. The combination of crispy sweet potatoes, tender onions, and savory eggs creates a well-balanced meal packed with vitamins, healthy fats, and protein. It’s easy to make and can be served in individual portions, making it a fun and customizable option for your Easter table.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 4 large eggs
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
  2. Add diced onion and bell pepper to the skillet and continue cooking for another 5-6 minutes until the vegetables are tender.
  3. Season the hash with garlic powder, salt, and pepper.
  4. Create small wells in the vegetable mixture and crack an egg into each well.
  5. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
  6. Garnish with fresh parsley and serve hot.

Paleo Egg and Sweet Potato Hash is a comforting and satisfying dish that will surely become a favorite at your Easter gathering. The sweet potatoes add a natural sweetness that complements the savory eggs, while the bell peppers and onions bring a burst of flavor. This dish is versatile, allowing you to add any additional veggies you like, making it an excellent choice for a healthy, filling breakfast or brunch that’s both Paleo and delicious.

Paleo Spinach and Bacon Stuffed Eggs

These Paleo Spinach and Bacon Stuffed Eggs offer a delightful twist on traditional deviled eggs. The creamy filling is made with sautéed spinach and crispy bacon, making it rich in flavor while still being Paleo-friendly. Perfect for Easter appetizers, these stuffed eggs combine the savory goodness of bacon with the freshness of spinach, creating a balanced and satisfying bite.

• Ingredients:
  • 6 large eggs
  • 3 slices of bacon, cooked and crumbled
  • 1/2 cup fresh spinach, sautéed and chopped
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • Salt and pepper, to taste
  • Fresh chives, for garnish
• Instructions:
  1. Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, and cooking for 10 minutes. Let the eggs cool and peel them.
  2. Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and set the egg whites aside.
  3. In a skillet, heat olive oil over medium heat and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and chop.
  4. In a bowl, mash the yolks with the sautéed spinach, crumbled bacon, Dijon mustard, salt, and pepper.
  5. Spoon or pipe the mixture back into the egg whites.
  6. Garnish with fresh chives and serve immediately, or chill in the fridge before serving.

Paleo Spinach and Bacon Stuffed Eggs are a flavorful, satisfying treat that adds a gourmet touch to your Easter spread. The crispy bacon and sautéed spinach create a deliciously creamy filling that’s perfect for anyone following a Paleo diet. These eggs are easy to make, nutritious, and ideal for entertaining, making them a great choice for your holiday appetizers. Whether served on a platter or as a part of a larger meal, they’re sure to be a hit with guests of all ages.

Paleo Baked Eggs in Avocado and Tomato Cups

These Paleo Baked Eggs in Avocado and Tomato Cups are a visually stunning and nutritious dish that’s perfect for Easter. The combination of ripe avocado, juicy tomatoes, and baked eggs creates a satisfying and delicious meal. The dish is high in healthy fats, protein, and vitamins, making it an excellent choice for a light yet filling breakfast or brunch.

• Ingredients:
  • 2 ripe avocados
  • 2 medium tomatoes
  • 4 large eggs
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • Fresh basil, for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Cut the avocados in half and remove the pit. Scoop out a little of the flesh to create a well for the egg.
  3. Slice the tops off the tomatoes and scoop out the seeds to create a small cup.
  4. Drizzle the avocado halves and tomato cups with olive oil, and season with salt and pepper.
  5. Place the avocado halves and tomato cups on a baking sheet. Crack one egg into each avocado half and tomato cup.
  6. Bake in the oven for 12-15 minutes, or until the eggs are cooked to your desired level of doneness.
  7. Garnish with fresh basil before serving.

Paleo Baked Eggs in Avocado and Tomato Cups are a beautiful, flavorful dish that’s perfect for any special occasion like Easter. The creamy avocado and juicy tomato provide a fresh, flavorful base for the eggs, making each bite a perfect combination of richness and lightness. This dish is simple to make and packed with healthy fats and protein, making it a nutritious option for those following a Paleo diet. Serve them at your next holiday brunch, and they’ll surely be a showstopper!

Note: More recipes are coming soon!