Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.
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Ok, first things first.
WE GOT OUR FIRST EGG TODAY!
Yes, that was worth yelling, because I was so freaking excited to open the coop this morning and see the most adorable little brown egg surround by hay and a ping pong ball. The ping pong decoy worked! Our oldest was walking out to open the coop and let the girls out in the run for the day, when I had the sudden urge to beat her to the nest boxes. I knew she’d peek in there to see if there were any eggs, and I was just too selfish, I had to see first, and I could just feel it. I knew there was an egg in there today.
We haven’t eaten it yet, it’s sitting in an adorable antique egg basket on the counter. It weighs in at a mere 33g and my hope is that we can get a few more eggs from our CeeCee (the Barred Rock pictured front and center above) and compare how the sizes change over the course of the next week or so. Assuming the girls stay out of the boxes and keep them clean, we won’t have to wash the eggs and they can keep their bloom and stay on the counter.
I’m telling you, I am slightly obsessed with this whole chicken thing. I love those girls like they were my extra 8 jerky kids. Yes, they can be jerks, but they are sweet sometimes and now they (well, just one) are giving us eggs. So yeah, very obsessed, there will be more chicken ranting from me, so apologies in advance.
Ok, on to food.
For as long as I’ve been making my own mayo, which is about 3 years now, I’ve been making my Paleo Lime Mayo. Contrary to the title, it does not have a strong lime flavor, it is just made with limes instead of lemon or vinegar and it offers a more unique flavor. BUT, I recently started wanting a different mayo, a break from the norm.
Most commercial mayos have added sugar, which I always thought was weird. Why add sugar, what’s the point? And while I still disagree with adding sugar, I’m not at all opposed to adding a little honey to cut the slight sharpness in my regular mayo that may not be desirable to everyone.
So while I was messing around with my go-to recipe, I added in a little of this and a little of that, and came up with a great new mayo that reminded me of Miracle Whip, but not overly sweet, and with an added smokiness from paprika (which is optional, but I highly recommend it).
And if you still haven’t ventured into the land of homemade mayonnaise, don’t be scared off, it really isn’t hard. I have had about 2 fails in my 3 years of mayo-making, and I make it in both my Cuisinart food processor and my Blendtec, and it turns out thick and creamy either way.
Paleo Miracle Mayo
Place the eggs and lime juice in a blender (I use a Blendtec) or food processor.
- Add the honey, dry mustard, salt, pepper, paprika, and 1/2 cup of the olive oil. Blend/process until well mixed, about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
- With the blender/food processor still running, start pouring the remaining 2 cups of olive oil SLOWLY through the opening in your blender/processor lid. Seriously, slowly, just a thin stream.
- Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 4 to 5 minutes.
- When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait at least an hour before using it. The process of making the mayo warms it up, and it tastes so much better when it's cold.
- Keep the mayo in the fridge, it expires when your eggs do.
- PLEASE do not use extra virgin olive oil for this recipe, only a mild tasting oil (avocado oil from Costco is our favorite). The flavor is too powerful in EVOO and you will not like the taste of mayo made with it. I made that mistake once (and only once), so learn from me.