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Easy Deviled Eggs

Nov 18, 2021 · Leave a Comment

This classic appetizer comes with only 4 ingredients but big flavors. Easy Deviled Eggs are great for all kinds of gatherings or even a simple snack.

Deviled eggs on a platter and wooden cutting board.

Easy Deviled Eggs

Deviled Eggs are a prominent appetizer at holidays and is the ultimate party food. They're packed with healthy fats and protein, making them great bite-size snacks.

They are incredibly versatile and can be dressed up or down depending on the occasion or the meal. Deviled eggs are also fabulously quick and easy to make (especially if you follow the Instant Pot instructions below).

What are Deviled Eggs?

Deviled Eggs are hard-boiled eggs that have been peeled, cut in half (usually lengthwise), then stuffed with a creamy, luscious, perfectly seasoned yolk filling.

Traditionally, that filling is made with egg yolks, mayonnaise, relish, mustard, vinegar and salt and pepper. Deviled Eggs are often sprinkled with spices like paprika and cayenne for that finishing touch.

Hard boiled eggs on a cutting board with knife and colander, with one egg peeled and cut in half.

Why are they called Deviled Eggs?

There's nothing devilish about these perfectly delightful appetizers.

They're called Deviled Eggs because they are traditionally made with spicy and zesty ingredients like paprika, cayenne, or Tabasco (or any combination of those).

In culinary, the term "devil" means to describe a highly seasoned dish, particularly with various hot or spicy seasonings.

The term likely comes from the connection between the spice factor and the supposedly hot temperatures in hell.

As is appropriate, this recipe for Easy Deviled Eggs calls for garlic to give it that kick. The garlic adds great flavor, nutrition, and texture.

Deviled egg on a wooden cutting board with platter in the background.

Are Deviled Eggs healthy?

Eggs are a great source of protein. I always try to get the best quality eggs that fits our budget. The best eggs are those from free-range chickens who are free to roam the pasture.

The quality of the eggs is highly dependent on the nutrition of the chickens. Hens that have a diet rich in antioxidants and nutrients are feeding on lots of naturally pigmented foods, fatty acids, and meat (bugs and worms). As a result, a hen feasting on such diet will produce very deep orange yolks.

Conversely, caged chickens don't have access to fresh and brightly colored foods and are therefore producing eggs with very pale or light colored yolks. As a result, these eggs naturally lack in nutrition.

A quality mayonnaise is equally important to making healthy deviled eggs. Thankfully, there are many good options on the market right now for cleaner version of this common kitchen staple. But if you're so interested, you may try a hand at making your own with this recipe.

Finally, the addition of zesty garlic makes these Easy Deviled Eggs a healthy snack, appetizer, or any other addition to the table.

Deviled eggs on a white platter and a board with dill garnish.

Deviled Eggs Without Vinegar

Many recipes for deviled eggs call for vinegar or mustard. This has neither and for a good reason.

One of the best things I love about this appetizer is the ease and simplicity of them. Being that mayonnaise already contains vinegar and mustard, there really is no need to add more.

It simplifies the recipe yet still achieves that smooth consistency with just a touch of tang.

Can you make Deviled Eggs in advance?

This is another perk of this classic appetizer. You can make them ahead of time, however, they are best if enjoyed within a day.

If you would like to create more margin of time during the holidays, you can boil your eggs in advance and store in the refrigerator unpeeled for up to 7 days.

Then when you're ready, you can proceed with the recipe.

If stored properly in the refrigerator, Deviled Eggs can be eaten for 3-4 days after preparing them, but I wouldn't keep them much longer after that.

Egg yolks, mayonnaise, fresh garlic, and dill in a small ramekin.

Spicy Deviled Eggs

As mentioned above, the name Deviled Eggs comes from the spice factor of this lovely appetizer. I believe garlic adds plenty spice to these delicious appetizers but if you're looking for an extra kick, feel free to add cayenne, paprika, or Tabasco to taste.

Recommended Kitchen Tools

Before getting started with this easy hors d'ouvres recipe, here are my favorite kitchen tool recommendations to make your cooking seamless.

Instant Pot: This is my favorite tool to make hard-boiled eggs (read below to see why). And I love using this steamer basket to transfer the cooked eggs right into ice water.

Sharp Knife: This is my kitchen's greatest and most often used tool. Invest in a good knife - it's worth it!

Immersion Blender: For a very smooth consistency, I would often use this to blend the filling together. Though not necessary, it's good to use when you want a smooth texture.

Piping/Pastry Bag: Again, not very necessary but if you want a design or a certain look for your deviled eggs, a piping bag from the baking department can help. Most times, I just use a spoon to fill the eggs.

Platter/Trays: I go into detail how to serve this appetizer below but this beauty is on my wishlist. There's a variety of trays specifically marketed for Deviled Eggs and that can also be easily transported, making this a great idea for all your holiday parties.

Six eggs in a steamer basket in an instant Pot liner.

How to Make Easy-to-Peel Eggs

You want your Deviled Eggs to have a very smooth and neat surface. After all, they are often the star appetizer at holidays and other gatherings so you want them to be in stellar shape!

Certainly, no one wants sloppily-peeled eggs but sometimes those shells can be really stubborn. This is especially true of farm fresh eggs.

I found the best way to make easy-to-peel hard-boiled eggs are to steam them rather than boil them. This can easily be done in your Instant Pot using the 5-5-5 method or even in a regular saucepan, the same one you would use to boil (just add a few more minutes to the cooking time if using a pan).

Steaming the eggs creates just enough separation between the shells and the eggs that the shells literally glide off the cooked eggs. In addition, try to remove the shells when the eggs are still slightly warm.

This is the only way I make hard-boiled eggs these days. Try it! You won't go back to anything else!

To cook eggs in the Instant Pot:

Add cold eggs to a trivet in the Instant Pot liner with one cup of water.
Lock the lid into place and set the valve to sealed. Cook on "Manual" for 5 minutes.
Naturally Pressure Release for 5 minutes, followed by Quick Pressure Release the rest of the pressure.
Carefully, open the lid, and transfer the eggs into ice water for 5 minutes.
Remove eggs from ice water and allow to completely cool.

Deviled egg with a sprig of dill as garnish on a cutting board.

How to Serve Deviled Eggs

There are so many beautiful platters marketed specifically for this appetizer. I have one just like this. But I am totally eyeing this reversible Wood Deviled Egg Tray/Charcuterie Board. I love a good multi-purpose kitchen tool.

If you do have a plate with a large center space like one above, you can fill that area with a variety foods. You can add additional stuffed eggs but other options are olives, dill pickles, or even prosciutto-wrapped cheese for an elegant touch.

But remember this: you don't need a special plate in order to serve Deviled Eggs. In fact, any large dinner plate will work. To add stability to a plate so the eggs don't slide around, I recommend lining the plate with some lettuce leaves, then arranging the eggs. You can also serve Deviled Eggs directly on a cutting board.

Cooked egg white separated on a white platter and egg yolks in a ramekin.

How to Make Deviled Eggs

To make Deviled Eggs, we start with a fairly short ingredient list and rather simple instructions.

Deviled Eggs Ingredients:

Eggs
Mayonnaise
Fresh Garlic
Dill
Salt & Pepper

Deviled Eggs Instructions:

Hard-boil eggs: use your favorite method to cook the eggs. My favorite fail-proof way is steaming them in the Instant Pot. Cool eggs completely, best to chill in the refrigerator for 2 hours or overnight for best results.
Cut the eggs lengthwise and remove the yolk. Place the yolks into a small-size bowl. Set the whites on a platter.
To the yolks, add mayonnaise, freshly minced garlic, dried dill, and salt and pepper to taste. Mix well with a hand blender using one beater or an immersion blender. Alternatively, use a fork to mix well. We love to have this yolk stuffing creamy and smooth texture but if you prefer chunky deviled eggs, you don't have to mix to smooth consistency.
Fill each egg white with the yolk mixture. I just use a small spoon but if you really want to impress your guests, you can use a pastry bag to fill the egg whites. Garnish with curly parsley and enjoy!

Loved Easy Deviled Eggs? Check out these other appetizers:

Print Recipe

5 from 1 vote

Easy Deviled Eggs

This classic appetizer comes with only 4 ingredients but big flavors. It's great for all kinds of gatherings or even a simple snack.

Prep Time15 mins

Cook Time10 mins

Course: Appetizer

Cuisine: American

Keyword: healthy appetizer, low-carb, paleo, whole30

Servings: deviled eggs

Calories: 65kcal

Author: Anya @ Prepare & Nourish

Ingredients

6 eggs
4 tablespoons mayonnaise
4 garlic cloves
1 teaspoon dill weed
fresh dill or parsley

Instructions

Instant Pot:
Pour 1 cup of water into the Instant Pot's inner pot and add metal trivet. Add cold eggs to the trivet. Lock the lid into place and set valve to "sealed". Set Instant Pot to Manual and cook for 5 minutes.
Once the cook time has completed, allow Instant Pot to naturally release pressure for 5 minutes, then switch the valve to "venting" to release remaining pressure.
Carefully transfer cooked eggs to ice cold water and allow to thoroughly cool for 5 minutes.
Remove eggs from ice bath and peel. Slice each egg in half lengthwise.
Remove egg yolks directly into a small bowl. Set the egg white shells on a platter.
Add mayonnaise, minced garlic, and dill weed to the yolks and mix well until smooth and creamy. You may also use an immersion blender (stick blender) for smoother texture.
Using a small spoon, scoop the filling into the sliced egg whites, making subtle mounds in the center. Alternatively, you may also use a piping bag for fancier look.
Add a sprig of fresh dill or parsley for garnish and chill until ready to enjoy.

Nutrition

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Easy Deviled Eggs text overlay over a photo of deviled eggs

Autumn Harvest Kale Salad

Sep 30, 2022 · 22 Comments

This Autumn Harvest Kale Salad has slightly roasted kale and Brussels sprouts (for easier digestion), delicata squash, and tossed with tangy balsamic vinaigrette. This fall kale salad is naturally paleo and Whole30 boasting all your seasonal favorites.

kale salad with delicata squash on a white plate with bowl of salad to the side.

This fall kale salad is a nourishing, hearty, and flavorful salad that would make a great addition for your holiday meal. Or pair this with a healthy protein like roast chicken for an easy weeknight meal.

This salad embodies all the amazing flavors of autumn produce. It's a delicious salad that also happens to be naturally paleo, Whole30, and low carb.

Roasted delicata squash, sliced green apples, red onions all on a bed of nourishing kale and shaved Brussel sprouts. The delightful toppings consisting of pomegranate seeds, pepitas (pumpkin seeds) and a small handful of micro greens for a bonus nutritional punch are perfect to round off this healthy salad.

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❤Why you'll love this kale salad

Nutrient-dense - as is the heartbeat of this website, we love to increase the nutrient profile of our foods and this fall kale salad is no different. Read below why roasting your cruciferous veggies is actually healthier than eating them raw.
Versatile - there can be so many variations of this salad based on what you have available to you seasonally so don't get stuck if you don't have some of these ingredients.
Level of difficulty - Easy. Don't let looks deceive you - this salad is actually quite easy to prepare and put together.
Picky eaters - modify this salad to accommodate the picky eaters in your life.

💭Make it Nutrient-Dense: Cooking cruciferous greens like kale, spinach, and chard reduces oxalic acids allowing proper digestion and nutrient assimilation.

🚫Why is it important to cook kale?

Were you influenced by the raw kale trend? I think we all fell victim. Turns out all that kale sitting in your gut isn't good for you.

The truth is, some vegetables are more nutritious when slightly cooked. Cruciferous greens such as spinach, chard, and kale contain a chemical known as oxalic acid, which can be irritating to the intestinal tract. It can also block nutrient absorption.

The oxalic acid binds with minerals such as magnesium and calcium and may cause them to crystallize throughout the body. This process can damage tissues and creating inflammation in the body. (source)

The good news is that cooking these greens is a simple way to reduce the oxalic acid content.

And this salad allows you to enjoy kale in its most nutritious state.

🍲Ingredients

This delicious kale salad boasts all your favorite fall foods. It's a culmination of seasonal harvest with that perfect tang, crunch, and pop of flavor.

kale: I used curly kale but lacinto kale works beautifully too
Brussel sprouts: shredded or shaved so save some time and get bagged Brussels
delicata squash: this lovely gourd doesn't require peeling. It's much easier to handle and is perfect in this salad.
red onion: the crunch of red onions pairs well with the smoothness of the greens
granny smith apple: adds great flavor, texture, and crunch to the salad
avocado: makes this salad heartier and incorporates more healthy fats
pomegranate anvils and roasted pumpkin seeds: always nice to garnish with these fall must-haves.
staples like avocado oil, Italian seasoning, and sea salt
The balsamic vinaigrette comes together with extra virgin olive oil, balsamic vinegar, sea salt, dijon mustard, and black pepper.

See recipe card for exact quantities.

📖Substitutions and Variations

There are so many different ways to prepare this salad based on what is currently in your kitchen as well as what you have access to. But consider these subs and variations:

Greens: any kale will work - lacinto, curly, or dinosaur kale
Squash: instead of delicata, use acorn or butternut squash. In a pinch, you can also use sweet potatoes instead.
Apples: it is apple season so don't limit yourself to just the granny smiths. Use golden or honeycrisp apples for variety.
Add cheese: add some tangy goat cheese, white cheddar, blue cheese, or salty feta cheese for more flavor (and protein).
Add meat: speaking of protein, add a roasted chicken breast to round off the meal or crispy prosciutto for a fancier flare.
Dressing: the homemade dressing calls for balsamic vinegar but apple cider vinegar or simple lemon juice will work in a pinch.
Fun toppings: add dried cranberries, honey-glazed pecans, or roasted almonds for different topping.

delicata squash, micro greens, granny smiths on a bed of kale and Brussels sprouts.

💭Helpful Tips

🕐Time Saving Tip: packaged shaved Brussels sprouts and chopped kale from Trader Joe's or Sprouts to save time
🗓Make-Ahead Tip: cook kale, Brussels sprouts, and squash up to 2 days and keep it in the refrigerator until ready to assemble the salad; prepare all ingredients but store them separately up to 1 day to make assembling the salad easy
🚫Food Safety: serve dressing on the side; leftover salad without dressing can be stored in an airtight container in the refrigerator for up to 3 days

🥬How to cook kale for nutrition

The best way to cook kale is gently roasting in the oven at 375 degrees Fahrenheit for 15 minutes. This way, it still retains the vibrant green color but won't have bitterness that raw kale salads often have.

What I love about this salad is that you can have kale, Brussel sprouts, and squash on the same pan which makes it super easy to pull this salad together.

If you're skeptical about eating cooked greens in a salad, I assure you this salad will win you over. That's because the vegetables aren't cooked to mush.

This harvest kale salad doesn't qualify as a warm kale salad because the greens and squash aren't served warm.

We are slightly roasting them in the oven for 15 minutes only (on the same pan as our squash!). The kale and Brussel sprouts still retain their shape, color, and texture but without the compromising effect of oxalic acid.

💭Good to know: Save a pan! Delicata squash cooks much quicker than other squashes. It's a great candidate to be roasted with kale and Brussels sprouts on the same pan.

delicata squash with peel on a bed of greens in a white bowl.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This autumn kale salad recipe calls for these seasonal ingredients: delicata squash, avocado oil, Italian seasoning, chopped kale, Brussels sprouts, red onion, granny smith apple, avocado, pomegranate anvils, and roasted pumpkin seeds.

For the balsamic vinaigrette, you will need extra virgin olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper.

Step 1. Roast Squash and Greens

roasting squash and kale together on a pan.

Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pith and cut to make half-moons with ¼" thickness.

Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands. Spread in single layer on one half of a large, deep baking pan.

On the other side of the pan, toss chopped kale and shredded Brussel sprouts. It's okay if it's one big pile of greens. Season with salt and pepper if desired but not necessary.

Roast for 15 minutes. After that time, transfer the greens into a large salad dish to cool.

Turn the oven to low broil. Spread out the squash slices out more on the pan and pop them back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash.

Remove squash and allow to cool completely.

💭Helpful Tip: Use avocado spray instead of avocado oil to roast delicata squash. It's quicker with less mess and covers greater surface area than oil.

Step 2. Prepare rest of ingredients

While the greens and squash are roasting and cooling, prepare the rest of your ingredients.

Dice red onions into small cubes. Slice apple into small wedges or thin slices, depending on preference. Slice avocados into thin slices or dice into cubes, as desired.

Prepare pomegranate seeds and pumpkin seeds.

Step 3. Make balsamic vinaigrette

In a small jar, add extra virgin olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Secure the lid and shake to combine well.

Step 4. Assembling the salad

bowl with harvest kale salad with green apples and avocado.

In a large bowl, spread out roasted kale and Brussels sprouts. Add roasted delicata squash, followed by apples, onions, and avocados. Top with pomegranate anvils and pumpkin seeds. Add a bit of micro greens for a nutritional boost.

Drizzle over the salad or serve dressing on the side.

🔪Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: chef knife, cutting board, large mixing bowl, extra large stainless steel baking pan, serving bowl with lid
Ingredients: real salt, olive oil, avocado oil spray, Italian seasoning, balsamic vinegar
Storage Supplies: mason jars for leftover dressing, glass snap containers

balsamic vinaigrette poured over fall harvest salad.

🥗Serving Suggestions

Serve in a large salad bowl like this one that comes with bamboo lid and serving utensils. Brilliant!

This fall harvest salad is a beautiful addition to your holiday meal. But it can also be enjoyed on a weeknight with a healthy protein like salmon or roasted chicken. It also pairs excellently with this Chicken Potato Bake.

This salad is quite filling and nutritious. The delicata squash adds a wonderful layer of flavor and texture and substance.

❄Storage Instructions

To store: Leftovers (without dressing) can be stored in an airtight container for up to 3 days. Toss avocados as they will brown. With dressing, salad should be consumed within that day.

Storage containers: these glass snap containers are perfect for leftovers

💬FAQs

Can I eat raw kale in salad?

The short answer is yes but that doesn't mean you should eat kale raw. Kale is a cruciferous green, much like broccoli and cabbage, and should be cooked for proper digestion and nutrient absorption.

How can I make kale less bitter for salad?

Massaged kale has reduced bitterness but still retains those anti-nutrients that makes it hard to digest. Cooking kale, however, is the perfect solution to eliminate bitterness while also maximizing nutrition in this popular green. Pair gently cooked kale with an acidic base and you have kale with zero bitterness ready to be enjoyed.

Looking for more fall recipes? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

delicata squash with micro greens and green apple on a bed of kale.

Print Recipe

5 from 15 votes

Autumn Harvest Kale Salad

This Autumn Harvest Kale Salad has slightly roasted kale and Brussels sprouts (for easier digestion), delicata squash, and tossed with tangy balsamic vinaigrette.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Salad

Cuisine: American

Keyword: fall kale salad, healthy kale salad, kale crunch salad

Servings: servings

Calories: 238kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 delicata squash
3 tablespoons avocado oil or avocado oil spray
1 tablespoon Italian seasoning
1 teaspoon sea salt
6 cups curly kale chopped
3 cups Brussel sprouts shaved
¼ cup red onion diced
1 cup granny smith apple sliced
1 avocado sliced
¼ cup pomegranate anvils
¼ cup roasted pumpkin seeds

Balsamic Vinaigrette Dressing

¾ cup extra virgin olive oil
1 ½ tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 ½ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat oven to 375 degrees Fahrenheit. Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pith and cut to into half-rings ¼" thick.
Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands or use avocado oil spray. Spread in single layer on one half of a large baking sheet.
On the other side of the pan, toss chopped kale and shaved Brussel sprouts. Season with salt and pepper if desired but not necessary.
Roast for 15 minutes. Transfer the roasted greens into a large salad dish to cool.
Turn the oven to low broil. Spread out the squash slices out more on the pan and place back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash. Remove squash and cool.
In a small jar, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, salt and pepper, and shake vigorously to blend everything.
To assemble the salad, spread cooled squash over the greens, followed by sliced green apples, sliced avocado, chopped onions, pumpkin seeds, and pomegranate anvils.
Pour balsamic vinaigrette over the salad and enjoy. Or serve dressing on the side.

Notes

To roast squash, use avocado oil spray for ease as it covers greater surface area with less mess.
The salad (without the dressing) can be kept in the refrigerator for up to 3 days in an airtight container.
Time-saving tip: roast greens and squash up to 2 days before assembling the salad; prepared salad dressing can be kept in the refrigerator for up to 7 days in teh refrigerator.
This recipe makes a large salad: 12 side salads or 6 generous salads. Cut the ingredients in half if making for a smaller meal.

Nutrition

This post was originally published October 2020 but has since been updated to include helpful information.

Fermented Green Tomatoes

Sep 28, 2022 · Leave a Comment

These Fermented Green Tomatoes are a fantastic way to preserve those unripe tomatoes, offering you a delicious condiment with nutritional and digestive benefits.

If you, like many gardeners towards the end of the garden season, have unripe tomatoes hanging on your vines, it's time to do something about that.

The sad reality is that as much as we love perfectly juicy and plump tomatoes, all good things must come to an end.

In this case, we say good-bye to garden fresh tomatoes and welcome in these beautiful lacto-fermented, probiotic-rich tomatoes that you can enjoy all winter long.

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❓What are Fermented Green Tomatoes

First, let's clear up a common misunderstanding that green tomatoes are not a variety of tomatoes. And they are certainly not tomatillos.

Green tomatoes are simply regular tomatoes that have not had the chance to ripen yet. Either they have been picked off the vine purposefully mid-growing season or the weather has forced them to be harvested.

Green tomatoes are usually in abundance during season transitions when summer slowly fades into fall. At this time temperatures dip without giving these tomatoes a chance to ripen under the blaring sun.

But that doesn't mean these green tomatoes are a loss. In fact, many prefer fermented green tomatoes over the red tomatoes because they resemble a pickle taste and texture.

Fermented green tomatoes are tangy and firm and crunchy in texture. They accompany any meal perfectly and they are great for digestive health thanks to their beneficial bacteria.

💭Make it Nutrient-Dense: Adding a small serving of lacto-fermented foods at every meal is an easy way to increase probiotic diversity for your gut.

green tomatoes in a mason jar with brine.

🖤Why you'll love these tomatoes

Preserve the harvest - one of the best things about fermenting any vegetable is the ability to preserve it in its' prime to savor it at a different season. It's a lovely way to steward the seasonal bounty that we have the privilege to enjoy.
Save those unripe fruits - speaking of being a good steward - this fermented green tomato recipe is a simple way to salvage those unripe tomatoes off the vine before first frost hits
Gut-healthy condiment - as with most lacto-fermented foods, it's best enjoyed as a condiment or garnish to balance a healthy meal. That's because fermented tomatoes are rich in gut-healthy probiotics and beneficial enzymes. It's essentially a natural probiotic in food form.
Easy recipe - this method is super easy and ferments rather quickly. It has the flavor of traditional pickled green tomatoes but comes with so many health benefits and simpler process.

💭Good to Know: Lacto-fermentation is a metabolic process where glucose from food source like unripe tomatoes is converted into a cellular energy producing good bacteria like Lactobacillus.

🍲Ingredients

flatlay of green tomatoes, spices, water, and fresh dill.

green tomatoes: any unripe tomatoes will work but the recipe instructions are specifically for medium-large tomatoes
fresh garlic: adds wonderful flavor to any ferment, and this one is no different. Once fermented, these are also mild enough to eat on their own.
chili pepper: I love using whole dried red chili peppers but red pepper flakes works great too
dill seed and coriander seed: these are staples when it comes to pickling or fermenting vegetables and they add incredible flavor
fresh dill: this is optional but so good in this recipe
unrefined sea salt: it's important you use the best salt as that is the key to these truly lacto-fermented green tomatoes

See recipe card for exact quantities and detailed instructions.

fermented green tomatoes in weck jar on white plate.

💭Helpful Tips

🕐Time Saving Tip: using warm water will allow the salt to dissolve quicker
💲 Money Saving Tip: these green tomato pickles are a great way to save money and preserve the unripe red tomatoes for cooler season
🗓Brine Tip: use the leftover brine in salad dressings or use as a starter culture for future ferments; it's also great to repurpose and ferment other veggies once all tomatoes have been consumed.
🚫Food Safety: wash tomatoes well and make sure they are dry so you don't introduce any bad bacteria. Never eat anything with mold. Kahm yeast, crinkly white film, is a common and harmless growth but anything that looks fuzzy, pink, blue, or green needs to be tossed.
Best Lid: use a wide-mouth mason jar lid like these to avoid the rust from metal rings reacting to the salt content.

📖Variations

This recipe gives you very pickle-like finished product. It uses all the flavors from Lacto-Fermented Refrigerator Pickles but it's in the form of a tomato. In other words, you can call these Green Tomato Pickles.

It's the perfect recipe for those random remaining tomatoes on your tomato plants at the end of the growing season.

But here are a few more suggestions to vary this recipe if you have tons of green tomatoes.

Consider adding these to flavor your green tomatoes:

bay leaves
celery seeds
pickling spice
red onions
or use green cherry tomatoes instead of the larger tomatoes

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This Fermented Green Tomato recipe calls for these simple ingredients: unripe tomatoes, fresh whole garlic cloves, red chili peppers, fresh dill, coriander seeds, dill seeds, and unrefined sea salt.

No special canning equipment is needed. This is such an easy recipe and my favorite way to ferment veggies.

making salt brine in a mason jar with wooden spoon.

Step 1. In a pint-size mason jar, dissolve salt with warm water. Set aside to cool while preparing the rest of the ingredients.

coriander and dill seeds in a mason jar with garlic and peppers.

Step 2. Using a quart-sized jar, add coriander seeds, dill seeds, garlic cloves, and red chili peppers to the bottom of the jar. You can crush the garlic cloves or leave them as is.

Step 3. Cut tomatoes in half and remove the stem end. Continue to cut them into quarters, then into smaller wedges.

Step 4. Transfer the tomato wedges into the quart jar with seasonings and pack them in tight. Slip in the sprigs of fresh dill.

💭Helpful Tip: For best results, cut your tomatoes into wedges approximately ½"-1" at its' widest part. This will ensure that it ferments fairly quickly.

Step 5. Pour the brine mixture over the tomatoes, top it with the glass fermentation weight, and loosely cover.

upside down mason jar full of green tomatoes.

Step 6. Optional: Flip the mason jar on it's head to allow the seasonings to seep down (or to the top when it's right side up). Set aside at room temperature away from direct sunlight for 8 days.

💭Helpful Tip: If there is no room for the fermentation weight in the jar, try again the next day when the tomatoes will soften and you can push them down with the weight to keep them submerged. You may need to pour out excess brine.

🧾Fermentation Timeline

Every day over the course of the first 8 days, open the jar to release carbon dioxide. You may also want to set the jar over a dish to collect any brine that spills over.

You'll notice the brine will become noticeably cloudy and the dill and green tomatoes will fade from bright green to more muted colors. That is a normal occurrence during the fermentation process.

transformation of lacto fermented tomatoes over a period of 8 days.

Tomatoes that have been cut will ferment faster than if you were to use whole tomatoes. Start taste-testing at around the week-mark and see if they have that tang to your liking.

The tomatoes should still be crunchy and firm yet with a very tangy pickle-like taste. The amount of days of fermentation will vary depending on the temperature of your house.

🔪Helpful Tools & Links

Tools: chef knife, cutting board, fermenting weight
Ingredients: real salt, dill seed, coriander seed, dried chili peppers
Storage Supplies: pint-size mason jars, quart-size mason jars, Weck preserving jars, plastic lids for mason jars

🥗Serving Suggestions

This is the best part! That is to actually enjoy these salty tomatoes in all their fermented glory. We love adding a few green tomato slices to our meal as it makes the perfect condiment.

But check out these fun ideas:

finely mince to top hot dogs or brats (much like sauerkraut)
dice to add to potato salad or macaroni salad for that extra tang
garnish fun appetizers like deviled eggs

❄Storage Instructions

To store: The best way to store fermented green tomatoes are in a wide-mouth jar with a plastic or glass lid so the metal doesn't erode from reaction to salt. They can be stored in the refrigerator for up to 6 months.

fermented green tomatoes with coriander seed.

💬FAQs

Are green tomatoes a type of tomato?

No. Green tomatoes are unripe fruits from the regular garden tomato plant. They are unripe red tomatoes and picked from their vine before they fully ripened.

How long do fermented green tomatoes last?

Green tomatoes, when properly fermented, can last up to 6 months in cold storage like the refrigerator. Toss if fuzzy, pink, blue, or green mold is present.

What is the best type of tomato to ferment?

We love fermented green tomatoes because they make wonderful Green Tomato Pickle recipe. They retain shape and texture and come out perfectly tangy and delicious.

Looking for more fermenting recipes? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

green tomatoes with fresh dill in mason jar.

Print Recipe

5 from 1 vote

Fermented Green Tomatoes

These Fermented Green Tomatoes are a fantastic way to preserve those unripe tomatoes, offering you a delicious condiment with nutritional and digestive benefits.

Prep Time15 mins

Fermenting Time8 d

Total Time8 d 15 mins

Course: Ferment

Cuisine: American, Russian, Slavic, Ukrainian

Keyword: fermented green tomatoes, lacto fermented, lacto-fermentation

Servings: servings

Calories: 12kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

1 ½ cup warm water
1 tablespoon sea salt
2 teaspoon dill seed
1 teaspoon coriander seed
5 garlic cloves
2 dried chili peppers or 2 teaspoons red chili flakes
1 pound green tomatoes
3 sprigs of fresh dill

Instructions

In a mason jar, dissolve salt in warm water and set aside. In another quart-size jar, add dill seed, coriander seed, peeled garlic cloves, and dried chili peppers.
Prepare your tomatoes but washing and drying them. Cut in half horizontally and remove the stem end. Depending on the size of your tomatoes, cut them into wedges approximately ½" - 1" thick at the widest part.
Transfer the tomato wedges into the jar with the seasonings, packing them in tight. Slip the fresh dill into the side of the jar.
Pour the brine over the tomatoes and dill and place the glass fermentation weight on top. Loosely cover and set aside at room temperature away from direct sunlight to ferment.
Every day for the next 7 days, open the jar to release carbon dioxide. The brine will noticeably become cloudy. Do a taste test after one week of fermentation and transfer to the refrigerator if tangy to your liking.

Notes

If there is no room for the fermentation weight in the jar, try again the following day. This will allow the tomatoes to soften a bit and you can then squeeze in the weight to keep everything submerged.
Cut green tomatoes ferment quicker than other vegetables. Do a taste test at 7 days but it's normal for the tomatoes to be fermenting for up to 21 days, depending on the temperature of the house.
A good rule of thumb in lacto-fermentation is for the brine to turn cloudy. In addition, bubbles should disappear when active fermentation has been completed. Now is a good time to transfer the ferment to cold storage.

Nutrition

How to Roast Jalapeño Peppers

Sep 23, 2022 · Leave a Comment

Check out How to Roast Jalapeno Peppers for that unique flavor and extra heat to your favorite meal or as the perfect addition to any salsa.

roasted and peeled jalapeno peppers in a weck jar.

If you've been here for any length of time, you know that we love heat. You can enhance the flavor of most any savory dish by turning up the heat with a little bit of good quality hot sauce or fermented salsa.

This easy recipe was inspired by my love for jalapeno peppers. If lacto-fermented jalapeno peppers (which are so incredibly good with a hefty kick!) aren't your thing, try these.

I can't promise that these are milder. They're not. But they don't have that cultured tang that some people don't appreciate. I know - how can this possibly be?

Add a roasted jalapeño pepper to just about anything for that smoky flavor. But keep reading for more specific suggestions to enjoy them all winter long before the next crop of peppers pop up.

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❤Why you'll love this recipe

Preserve your jalapenos - if you came across a bumper of jalapeno peppers (on sale or from your garden) and would like to preserve them for the cooler months, this is a great way to do that. When stored properly, roasted jalapeno peppers last a surprisingly long time.
Super easy - the oven does most of the work - besides peeling the peppers, there's really no other hands-on time required.
Great with anything - these peppers are great with anything. With your morning eggs, or diced up to add to salsa or guacamole, or even with fish tacos - there is no shortage of roasted jalapeno pepper uses.
Versatile with any peppers - my favorite will be jalapenos but this can totally be done with Serrano or poblano peppers (though removing the membrane from smaller peppers may be more time consuming).

🍲Ingredients

To give you an idea of how simple it is to roast jalapeno peppers, take a look at the ingredient list. It's short with just one item on the list.

spicy peppers: we're partial to jalapeno peppers but as mentioned above Serrano may work (possibly with a bit of annoyance about removing the skin)

See recipe card for exact quantities and the simple steps.

💭Helpful Tips

Flavor of the pepper: The extra flavor will depend on the kind of pepper you use. For milder flavor, use poblano pepper. If you particularly love spicy food, go with Serrano. Jalapenos are a happy medium and are a great option for roasting.
Perfect way to roast: Air Fryer Toaster Ovens are great for small jobs like roasting peppers. I use a ¼ baking sheet that fits perfectly.
Food safety: To easily remove the membrane, use an airtight container instead of a plastic baggie as the steam may pull toxins from the plastic.
Great addition: elevate any dish with a small garnish of roasted jalapeno peppers

blistered and charred jalapeno peppers on a sheet.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience along with nutrition facts.

This easy method calls for this basic ingredient that you will need: jalapeno peppers.

You will also need a jar or a container with a tight lid to gently steam the peppers once they are roasted.

Step 1. Spread the jalapeno peppers on a roasting sheet or baking pan in a single layer. Roast for 12 minutes. The skin should start to blister and pull away from the flesh.

flipping jalapeno peppers with a pair of thongs.

Step 2. Flip the jalapeno peppers and continue to roast for additional 8 minutes or until you see charred and blistered skin on the the jalapenos.

💭Good to know. Cook time will vary vastly depending on your oven or air fryer. Look for signs of blistered and charred skin. That will make it easy to remove the skin.

Step 3. Transfer the peppers to a jar or container with a tight-fitting lid. Close and allow to "steam" for 10 minutes. This will create a barrier to help the membrane release easier.

peeled jalapeno peppers in a weck jar with all the membrane to the side.

Step 4. Carefully peel away the membrane of the peppers and pinch off the stem. It should release easily. Using food-grade disposable gloves helps if you have sensitive skin.

💭Helpful Tip: It's easier to remove the membrane while peppers are still warm so don't wait too long after roasting and steaming the peppers to do this step. For stubborn parts, use a good paring knife.

🔪Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you roast jalapeno peppers. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: cutting board, extra-large air fryer, stainless steel baking sheet, Weck jars for steaming
Storage Supplies: Weck preserving jars, glass snap containers, mason jars

peeled jalapeno peppers in a jar with discarded membrane on the side.

🥗Serving Suggestions

Is there a dish where peppers would not be a good idea? I think not. The best way to start the day is with a kick so consider enjoying them with your breakfast. This Pulled Pork Breakfast Skillet is a great idea as is this Sausage and Vegetable Frittata.

If a wild breakfast isn't for you, consider topping Cajun Fish Tacos or Sheet Pan Nachos with a bit of roasted pepper.

Lastly, you can just add them to any recipe to replace raw jalapenos. Dice these roasted peppers to add to recipes that call for fresh jalapenos. Dig in with homemade tortilla chips. Check these out:

❄Long Storage Instructions

Roasting jalapeno peppers is an easy way to extend the life of these peppers. But there is an extra step that must be done.

As is, roasted peppers will last in the refrigerator for up to 2 weeks. For longer storage, cover the peppers with olive oil and store in the refrigerator. When properly refrigerated, peppers in olive oil will last up to 3 months.

Depending on your oil, it may solidify in the fridge and that is normal. Gently bring it to room temperature by setting it out on the counter for 15 minutes and use peppers as desired.

For even longer storage, you may freeze the peppers, with or without the olive oil in a freezer-safe container for up to 12 months.

💬FAQs

Can I make roasted jalapeño peppers in an air fryer?

Yes, roasting jalapeno peppers in an air fryer is like roasting any other vegetable. I used a toaster-oven air fryer but a basket-type air fryer should work too. Keep in mind roasting time may be shorter.

How long do roasted jalapeno peppers last?

When stored properly in the refrigerator, roasted jalapenos will last up to 2 weeks. For longer storage, you may preserve it by adding olive oil and store it for up to 3 months. For even longer storage, freeze them for up to 12 months for future use.

Can I use this method to roast other peppers?

This roasting method can be used to roast other hot peppers like Serrano or poblano peppers. It even works with mild peppers like banana or sweet bell peppers. Note that removing the membrane may be a little tedious with smaller peppers like Serrano.

Looking for more jalapeno recipes? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

Print Recipe

5 from 1 vote

Roasted Jalapenos

Check out How to Roast Jalapeno Peppers for that unique flavor and extra heat to your favorite meal or as the perfect addition to any salsa.

Prep Time10 mins

Cook Time20 mins

Steaming time10 mins

Total Time40 mins

Course: Condiment

Cuisine: American

Keyword: air fryer jalapeno, air fryer jalapeno poppers, roasted jalapeno

Servings: servings

Calories: 5kcal

Author: Anya @ Prepare & Nourish

Equipment

air fryer convection oven

Ingredients

16 ounces fresh jalapeno peppers

Instructions

Preheat oven or air fryer to 400 degrees Fahrenheit. Spread the jalapenos in a single layer on a baking sheet, allowing space between the peppers.
Bake jalapenos for 11 minutes or until slightly charred on top.
Flip the jalapenos and roast on the other side for additional 7-8 minutes. The skin should start separating from the flesh of the jalapeno.
Remove peppers from the baking sheet and transfer to a container and cover for 10 minutes to create steam.
Peel the skin off the jalapenos and pinch off the stem. The skin should release easily.
Store the peeled jalapenos in an airtight container.

Notes

After roasting and peeling the jalapenos, store them whole or cut them into strips or diced up.
Roasted jalapenos are great as a garnish on your favorite meal, as well as in salsas.
The roasting time will depend on the size of the jalapenos. The time indicated above is for small jalapenos. Increase time for larger peppers.
Recipe makes approximately 1 ½ cups of roasted jalapenos. Serving size is ½ pepper.
Store jalapenos in the refrigerator in a jar for up to 2 weeks. For longer storage, pour olive oil over the peppers and store in the refrigerator for up to 3 months. For even longer storage, freeze them with or without the olive oil for up to 12 months.

Nutrition

Homemade Air Fryer Sausage Patties

Sep 22, 2022 · Leave a Comment

These Homemade Air Fryer Sausage Patties are herbaceous and full of flavor. It's an easy recipe that will be on repeat because they're great with a side of eggs or in a hearty breakfast sandwich.

Homemade breakfast sausage patties are hard to beat. Snuggled between homemade sourdough English muffins with oozing warm cheese and savory eggs - it just hits differently when the patties are made from scratch.

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❤Why you'll love this recipe

These sausage patties are packed with honest to goodness homey flavor.
Great candidate for meal prep to make ahead to freeze and reheat as needed.
Save $$$ - ground pork is much cheaper than ground sausage.
Perfectly tender yet not cooked to death makes these patties outstanding in breakfast sandwiches for busy mornings.
Using ground pork renders just enough fat to make them flavorful with no need of additional fat.
No sugar or breadcrumbs - just real food ingredients you can feel good about.
Versatile: use the raw sausage mixture to make air fryer sausage links instead of patties or use it in casseroles.

🍲Ingredients

What I love about this recipe is how easy it is. The simple ingredients are readily available in most grocery stores. Which makes this already great breakfast an even better one.

ground pork: Good quality pork is key in making the best homemade sausage patties. Since pork is high in fat, look for pasture-raised pork. Local farmers will always be your best option but online meat subscriptions like Wild Pastures and ButcherBox are great too.
seasonings: Dried sage (leaves are ideal but ground works too), garlic powder, onion powder, dried marjoram, dried thyme, and sea salt make for delicious fresh sausage patties

See recipe card for exact quantities and detailed instructions.

📖Substitutions and Variations

Spicy - add chili pepper flakes and a dash of cayenne pepper for extra heat
Fall vibes - finely chop an apple and add a touch of maple syrup to make apple sausages
Italian - double up on the Italian seasoning for that extra flare
Herbal - make it extra herbaceous by using fresh herbs like parsley, dill and basil.

sausage patties stacked with top one bitten off

💭Helpful Tips

🕐Time Saving Tip: consider quadrupling the seasoning blend and storing it in a small jar to add to ground pork for instant sausage
🗓Make-Ahead Tip: Double batch and freeze at any stage: either as ground sausage, raw patties, or cooked sausage patties.
🚫Food Safety: use an instant read meat thermometer to ensure doneness. Pork should register at 145 degrees Fahrenheit.

💭Make it Nutrient-Dense: Add a little chicken liver to the sausage mixture for added nutrients.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

These air fryer breakfast sausage patties recipe calls for these ingredients that you will need: ground pork, dried sage, garlic powder, onion powder, dried marjoram, dried thyme, and sea salt.

Step 1. Add to bowl

In a medium bowl, add ground pork and seasonings (dried sage, garlic powder, onion powder, dried marjoram, and sea salt).

Step 2. Combine

Mix all the ingredients together. For best results, be careful not to overmix as the meat will become dry and rubbery,

Step 3. Divide meat

Transfer the meat mixture into a flat surface and press firmly to create a big flat patty. Shape into a rectangle and divide the patty into 8 equal pieces.

💭Pro Tip: Here's an easy and reliable way to divvy up any ground meat into equal portions: shape into a square or rectangle (making a large patty on a flat surface) and make equal "cuts" with a butter knife according to how many sections you will need.

Step 4. Shape into patties

Shape into patties. The easiest way to do that evenly is to use a mason jar ring and spread the meat mixture evenly towards the edges of the ring.

Create a slight dent in the center of the raw sausage patties so the meat is thicker on the sides. This will make patties flat when cooked.

Gently invert the patties, removing the ring.

collage of how to shape breakfast sausage patties

💭Pro Tip: Use a mason jar ring to shape the patties into perfect discs. Make a slight dent in the center. This will yield perfectly flat patties.

homemade sausage patties on crisper tray

Step 5. Transfer patties

Transfer patties onto a crisper tray for a toaster oven air fryer. If using a basket style air fryer, transfer the patties into the basket in single layer. You may have to cook them in batches since the basket doesn't have a large capacity.

Step 6. Air fry sausage patties

Bake the sausage patties in a pre-heated air fryer at 400 degrees Fahrenheit for 10 minutes. For basket air fryers, start checking at the 8 minute mark so to not overcook the patties. Cook time will vary.

💭Good to know: If unsure if patties are done, check the temperature with an instant read thermometer. The internal temperature should register at 145 degrees Fahrenheit.

🔪Helpful Tools & Links

Tools: large mixing bowl, extra-large air fryer, instant read meat thermometer
Ingredients: dried sage, garlic powder, onion powder, real salt, dried marjoram, dried thyme,
Storage Supplies: glass snap containers, parchment paper

🥗Serving Suggestions

These easy air fryer sausage patties are great with your morning eggs. But I love nestling a sausage patty between a pair of homemade sourdough English muffins with an egg and slice of raw cheddar.

❄Storage and Reheating Instructions

To store: These breakfast patties will store well in an airtight container in the refrigerator for up to 3 days.

To freeze: Transfer the patties to a freezer safe container, laying flat and separating the layers with a piece of parchment paper. Close the lid and pop in the freezer. The parchment paper should assist in releasing the patty. Do not freeze the patties without the parchment - they will just stick together. Patties can be frozen for up to 4 months.

To reheat: Remove patties from refrigerator and reheat in a non-preheated air fryer for 3 minutes at 400 degrees Fahrenheit. If frozen, use the same method but reheat the frozen breakfast sausage patties for 8 minutes.

sausage patties in a glass storage container with eggs in the background

💭Good to know: The beauty of cooking these breakfast sausage patties in the air fryer is that you can eliminate the need for that extra fat. But read below for instructions on stove top cooking method.

💬FAQs

Can I use another meat instead of pork?

Yes but results will be vastly different. Pork has a high fat content (this is healthy fat if pork is from healthy heritage pastured pigs) and this fat gives great flavor. If you opt with another meat like chicken, turkey, or beef, - you will have to add additional fat like bacon to compensate for the juiciness and flavor.

Can I cook these sausage patties on the stove top?

Yes, these patties can be cooked in a cast iron skillet but you will need additional fat to add to the pan. Cook the patties in a hot skillet with a little oil for 3-4 minutes on each side. You may need to dab the patties with a paper towel to absorb the extra grease.

How do you cook frozen sausage patties in the air fryer?

These patties freeze beautifully making for a seamless breakfast. To cook frozen patties, pop however many patties (cooking time is the same) you need in a non-preheated air fryer at 400 degrees Fahrenheit and reheat for 4 minutes or until warmed through.

Looking for more healthy basics? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

Print Recipe

5 from 1 vote

Air Fryer Breakfast Sausage Patties

These sausage patties are herbaceous and full of flavor. They're awesome with a side of eggs or a hearty breakfast sandwich.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: air fryer sausage patties, breakfast sausage patties, sausage patties

Servings: servings

Calories: 303kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

1 pound ground pork
1 teaspoon dried sage leaves are best but ground works too
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon sea salt
½ teaspoon dried thyme
¼ teaspoon dried marjoram

Instructions

Preheat air fryer to 400 degrees Fahrenheit. Mix all the seasonings together.
Add seasonings to the ground pork and combine well until mixed well. Using hands to thoroughly mix everything is helpful.
To shape the patties, divide the sausage mixture into 8 equal portions, about 2 ounces each.
Shape the portions into balls, then press firmly to create discs, making a subtle dent in the center. To get uniform size patties, use a mason jar ring and gently spread the meat towards the edges of the ring. Then carefully invert to remove the sausage patty.
Place the sausage patties on a crisper tray or air fryer basket and air fry for 10 minutes or until instant read thermometer reads 160 degrees Fahrenheit.
Serve with eggs or in breakfast sausages.

Notes

Sausage patties will shrink when cooked. To retain that flat patty-like shape, slightly depress the center of the patty to move the meat towards the sides.
To freeze sausage patties: transfer them to a freezer safe container with parchment paper between the patties.
To reheat sausage patties: pop frozen patties in a non preheated air fryer at 350 degrees Fahrenheit for 5 minutes to reheat.
If using a basket-type air fryer, start checking on the patties at the 8 minute mark to avoid over cooking them.
Recipe makes 8 patties. Serving size is 2 patties.

Nutrition

Baked Salmon with Mayonnaise

Sep 12, 2022 · Leave a Comment

Perfectly flaky baked salmon with mayonnaise sauce made with capers and fresh dill comes together with 5 simple ingredients and 15 minutes.

Baked salmon over white plate with lemon slice on top.

This easy salmon recipe is one of those unicorn meals.

It's great any time of the year. Serve with a seasonal salad for an effortless weeknight meal or dress it up with a hearty pasta dish and roasted vegetables for a fancy Saturday night flare.

Either way, it's a dish everyone will love.

The tangy yet savory mayo topping is out of this world delicious. What's not to love about mashed capers and fresh dill in a creamy sauce topped over salmon.

This was inspired by my Sheet Pan Salmon, Asparagus, and Potatoes recipe. But I wanted a creamy stand alone salmon recipe that can be served up or down depending on what you got going on that day.

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❤Why you'll love this salmon dish

Packed with flavor: for how simple this meal is, it is so flavorful. Mayo adds a luxurious creaminess.
Nutrient rich: this meal has a good nutrient profile. Opt for wild salmon for those omega-3 fatty acids and selenium (a mineral many are low in)
Level of difficulty: easy! This could easily be added to your rotation of easy dinners.
Healthy fast food: with only 5 ingredients and 15 minutes, this qualifies as fast food, but real food style.
Picky eaters: this can be served with your favorite side dish to accommodate the picky eaters in your life. Pasta, rice, mashed potatoes, or a simple salad. It all works.

💭Good to Know: Baking salmon with lemon often gives a bitter taste. Using capers yields that delicious savory tartness but without the bitter after taste.

raw salmon, capers, fresh dill, and mayonnaise.

🍲Ingredients

The ingredients are simple enough to make this a regular weeknight dinner. And yet fancy to serve this for a nice dinner with a glass of your favorite white wine.

salmon: I used wild Alaska salmon but any wild salmon will work; keep the skin on as it will help retain moisture; you can also use a whole fish fillet
mayonnaise: go with the best quality mayonnaise - I like using homemade mayonnaise as I can assure it does not have any rancid vegetable oils
capers: these pickled pea-sized flower buds will give you that briny tartness that lemon juice brings but without the bitterness (that lemons often leave you with)
fresh dill: just a few sprigs of fresh dill will take this baked salmon to another level of deliciousness
sea salt & white pepper: mayonnaise isn't enough to adequately salt the fish so we're adding a tad more and white pepper is a delicate version that is more appropriate for a fish recipe

See recipe card for exact quantities and instructions to this salmon mayo recipe.

🚫Dietary Substitutions

If made with good quality mayonnaise, this Baked Salmon with Mayo is naturally paleo, Whole30, and keto.

And it's so full of flavor that nothing else is needed to dress it up. No need for Parmesan cheese.

My easy Homemade Mayonnaise recipe is made with avocado oil and is a great option for this recipe. Other good brands are Chosen Foods and Sir Kensington.

overhead picture of plate with salmon and salad and baking sheet with salmon.

💭Helpful Tips

🕐Time Saving Tip: prepare the mayo mixture well in advance of meal time to shave time during prep
🚫Food Safety: The USDA recommends an internal temperature of 145 degrees Fahrenheit for fish. However, fish is often consumed raw and I have found that 125 degrees is actually when fish is the most succulent and perfectly tender. Cook the salmon to a temperature you are comfortable with.
Bake salmon on sheet: skip the parchment paper and aluminum foil and bake the fish directly on the baking sheet to get crispy skin
Lemons as garnish: cooking the salmon with lemons sometimes leaves an off-flavor. However, they are great as garnish.

💭Make it Nutrient-Dense: Use wild salmon for its health benefits and make sure you use a good quality mayonnaise. Homemade is always best and cheapest! And enjoy that skin as it's packed with nutrients.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This delicious baked salmon recipe calls for these ingredients that you will need: salmon fillets, favorite mayonnaise, capers, fresh dill (dried dill will work in a clutch), sea salt and white pepper.

collage of images: capers, mayonnaise mixture, salmon.

Step 1. Prep ingredients

Preheat oven to 400 degrees Fahrenheit. Grease the baking sheet with olive oil or avocado oil. Using an oil spray works in a pinch.

Pat salmon fillets dry with a paper towel and set them on the baking sheet skin side down.

Mash capers with the back of a fork. Chop fresh dill finely.

💭Good to know: Two tablespoons of fresh dill is equivalent to 2 teaspoons of dried dill.

Step 2. Make mayo sauce

In a small bowl, combine mayonnaise, mashed capers, fresh dill, salt and white pepper.

Step 3. Top fillets with mayo

Spread approximately 2 tablespoons of the creamy mayonnaise mixture over the top of the salmon fillets.

Step 4. Bake salmon

Bake for 8-14 minutes or until salmon is opaque, flaky, and pulls apart easily with a fork. You may broil the last 1-2 minutes of baking time.

Baking time will depend on how thick your salmon is.

A good rule of thumb to remember is that for every ½" of thickness, 5 minutes of bake time is needed. If the fillet is 1" thick, start checking on it around 8-minute mark.

Don't overcook your salmon as it will be dry and rubbery. Salmon should be opaque and flake easily with a fork and instant read thermometer registers 125 degrees Fahrenheit.

💭Helpful Tip: Remove the salmon from the oven just until it's shy of doneness. It will continue to cook using the residual heat from the baking sheet.

🔪Helpful Tools & Links

Tools: chef knife, cutting board, mixing bowl, stainless steel baking sheet,
Ingredients: good mayonnaise, capers, dried dill, real salt, white pepper

🥗Serving Suggestions

This delicious baked salmon is great with any favorite side. I like to keep simple and serve it with a side salad or roasted veggies like this Easy Roasted Broccolini or Air Fryer Zucchini.

You can also serve it over Spaghetti Squash Pasta (al dente long strands resembling pasta).

It's also great with seasonal salad like this Tomato Cucumber Salad in the summer months or Harvest Salad in the winter.

♨️Storage & Reheating Instructions

To store: leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage containers: these glass snap containers are perfect for any leftovers

To reheat: reheating cooked fish will almost certainly dry it out so it's best flaked cold and enjoyed with a salad. However, if necessary, you can gently reheat in a non-preheated oven at 350 degrees Fahrenheit for 5 minutes.

salmon with green salad and lemon slice.

💬FAQs

Can I use dried dill instead of fresh dill?

Fresh dill is aromatic, herby, and pairs wonderfully with salmon. In a pinch, you may use dried dill but the flavor will be lackluster. Fresh dill is absolutely worth it in this recipe to get that burst of zesty flavor. If using dried dill, 2 teaspoons is equivalent to 2 tablespoons of the fresh variety.

What are capers?

Capers are immature green flower buds from a prickly bush called capparis spinosa, which grow in the Mediterranean and parts of Asia. These unripened pea-sized buds are harvested and preserved by either salt curing or more commonly pickled in a salt brine. Brined capers boast a lemony tang and a savory floral hit. Capers are commonly used in Mediterranean cuisine, especially in seafood dishes and pasta sauces.

What should the internal temperature of salmon be?

The USDA recommends an internal temperature of 145 degrees Fahrenheit for fish. However, I have found that this dries out the salmon and 125 degrees is actually when fish is the most succulent and perfectly tender. Cook the salmon to a temperature you are comfortable with.

Looking for more easy dinner recipes? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

Print Recipe

5 from 1 vote

Baked Salmon with Mayonnaise

Perfectly flaky baked salmon with mayonnaise sauce made with capers and fresh dill comes together with 5 simple ingredients and 15 minutes.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Keyword: baked salmon, salmon mayo, salmon with mayo

Servings: servings

Calories: 343kcal

Author: Anya @ Prepare & Nourish

Equipment

stainless steel baking sheet

Ingredients

2 pounds salmon fillets with skin
½ cup mayonnaise
2 tablespoons capers
2 tablespoons fresh dill
2 teaspoons sea salt
1 teaspoon white pepper

Instructions

Preheat oven to 400 degrees Fahrenheit. Grease the baking sheet with olive oil or avocado oil. Pat salmon fillets dry with a paper towel and set them on the baking sheet skin side down.
Mash capers with the back of the fork and finely chop dill. In a small bowl, mix mayonnaise, capers, dill, and salt and pepper until fully combined.
Spread approximately 2 tablespoons of the mayonnaise mixture over the top of the salmon fillets.
Bake for 8-14 minutes or until salmon is opaque, flaky, and pulls apart easily with a fork. You may broil the last 1-2 minutes of baking time. See notes for precise cooking time.
Garnish with a slice of lemon and fresh dill and serve.

Notes

Two pounds of salmon is one whole salmon fillet or 6 cut pieces weighing 5-6 ounces each.
Salmon fillets with skin on is best as the skin helps retain moisture.
Salmon will continue to cook on the baking sheet with residual heat when you remove it from the oven.

Baking time: Cooking time is dependent on the thickness of the salmon fillets. For every ½" of thickness, 5 minutes of bake time is needed. If the fillet is 1" thick, start checking on it around 8-minute mark. Salmon should be opaque and flake easily with a fork and instant read thermometer registers 125 degrees Fahrenheit.

Nutrition

Honey Lemonade

Sep 9, 2022 · Leave a Comment

This Honey Lemonade recipe is a much healthier version of this summertime favorite with only 2 real food ingredients and a few minutes of hands on time.

fresh lemons cut in half and pitcher of lemonade in background on wooden board.

Is there anything more refreshing than fresh lemonade on hot summer days?

This is a recipe that not only the whole family will love but one the neighborhood kids will flock to your house for.

It's refreshing. Slightly tart and subtly sweetened with honey. But if the flavor profile isn't enough for your tastebuds, feel free to adjust as desired.

This Honey Lemonade is easy to customize to fit your taste buds.

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❤Why you'll love this Honey Lemonade

Only 2 ingredients. This easy honey lemonade recipe calls for only 2 ingredients plus water. And you can use jarred lemon juice if you don't have fresh lemons or the extra time to juice them.
Made with nourishing ingredients. Lemonade often calls for simple syrup made out of refined sugar. Not this version. This is full of healthy enzymes from the raw honey and loaded with vitamin C from lemons.
Customizable. Make it as sweet or as tart as you want.
Super easy to make. It's a great recipe that little ones can make. In fact, it was one of the first things that my youngest son started making in the kitchen. Great for little kitchen helpers and they'll feel so proud!

💭Good to Know: This fresh drink is a great recipe to get your kids involved in. They love juicing the lemons and stirring the honey syrup. And they will know a great sense of accomplishment and pride when they serve this refreshing drink to their friends.

overhead shot of homemade lemonade with sliced lemons.

🍲Ingredients

Lemons: approximately 6-8 fresh lemons is needed to make 1 ¼ cups of lemon juice. You may also use store bought pure lemon juice. (see FAQs on what type of lemons are best).
Raw honey: a mild honey like wildflower honey is a good choice as is clover honey. Orange blossom honey works great too. Local honey is ideal as it may help with seasonal allergies and supports your local farmers.
Water: you'll need approximately 2 quarts of filtered water - with 2 cups being slightly warm to dissolve honey.

See recipe card for exact quantities.

The amount of lemon juice and honey is totally dependent on taste preferences. The amounts listed in the recipe will yield moderate tart-sweet lemonade. Adjust as desired.

📖Substitutions and Variations

Natural sweeteners - this honey-sweetened lemonade is sweetened with nothing else but honey. However, you may use maple syrup or make a simple syrup using turbinado. I would steer clear from agave syrup or straight up white sugar. To make keto version, add monk fruit to taste.
Make an adult beverage - add a shot of your favorite hard liquor like tequila for a healthy summer cocktail.
Green Tea Lemonade - consider adding chilled green tea in lieu of water to make a refreshing green tea lemonade.

💭Helpful Tips

🕐Time Saving Tip: use jarred pure lemon juice to skip the juicing part (but always make sure that the ingredients are only lemons and no artificial flavors)
💲 Money Saving Tip: use a bit (a pinch or two only) of stevia in combination with honey to stretch the honey
🗓Make-Ahead Tip: you can squeeze the lemon juice well in advance and keep it in the refrigerator for up to 2 weeks or freeze in an ice cube tray. Consider making a double batch to save for later.
Honey dissolves effortlessly in warm water. Gently heat 2 cups of water (I prefer doing this in the tea kettle) and dissolving the honey first, then adding the rest of the lemonade ingredients.

💭Make it Nutrient-Dense: Be sure not to use hot water to dissolve raw honey so it retains it's live enzymes and health benefits.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This honey-sweetened lemonade calls for these ingredients that you will need: raw honey, lemons, and water.

collage of 4 steps on how to make homemade lemonade with honey and lemons.

Step 1. Squeeze lemons

Using a citrus juicer (I'm eyeing this inexpensive one that is rust-proof as it's stainless steel and works great for both lemons and limes. Juice all lemons and run it through a mesh strainer to catch large pulp and seeds.

You will need approximately 1-¼ cups of pure lemon juice. Depending on the size and variety of your lemons, that is about 6-8 fresh lemons.

Alternatively, you may also use storebought fresh lemon juice. But make sure it has nothing but lemons. We love the Santa Cruz brand as their lemon juice is made with 100% organic lemons and nothing else.

💭Helpful Tip: To extract more juice from lemons, roll the citrus first between the palm of your hand and the counter. You may also run it under running warm water.

Step 2. Make honey syrup

Gently warm water for the honey syrup either in a small pot on low heat (just until feels warm to touch) or in a tea kettle for a few seconds. If water it too hot, dilute it with room temperature water.

Add about 2 cups of warm water directly to serving pitcher. Pour ½ cup of raw honey and stir vigorously to break up the sugar crystals in the honey.

💭Helpful Tip: Honey (or any other sweetener for that matter) is easier dissolved in warm water.

Step 3. Combine lemons and honey

Add the squeezed lemon juice to the honey syrup and mix well.

Step 4. Add remaining water

Pour remaining water and stir to combine well. Add ice and chill until ready to serve.

Pour into serving glass with a fresh mint and lemon wedge as garnish.

This delicious lemonade can be kept in the refrigerator for up to 2 weeks. It is natural for the lemon pulp to settle on the bottom, just give a quick stir or swirl and enjoy!

adding water to large pitcher for homemade lemonade.

🔪Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this lemonade recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: chef knife, cutting board, stainless-steel citrus juicer, mesh strainer, glass pitcher with lid,
Ingredients: organic pure lemon juice, raw honey
Storage Supplies: Weck juice jars with lids

💬FAQs

What is the difference between honey and raw honey?

The honey vs. raw honey debate has been hot in the wellness community. In short, unless your honey bottle says "raw honey" on the jar, it most likely has been pasteurized destroying all the beneficial enzymes. So be sure to go with raw honey that has not been cut with any other sweetener (no thanks HFCS).

What type of lemons are best for Lemonade?

My personal favorite is always Meyer lemons as they are thin-skinned with a very sweet flavor (almost like mandarins). Using Meyer lemons also means you will need less honey to sweeten your lemonade. But Meyer lemons aren't always readily available. Eureka lemons are the more commonly available lemons and will work in this recipe.

Looking for more healthy recipes? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

homemade lemonade in pitcher and mason jar

Print Recipe

5 from 1 vote

Honey Lemonade Recipe

This Honey Lemonade recipe is a much healthier version of this summertime favorite with only 2 real food ingredients and a few minutes of hands on time.

Prep Time10 mins

Total Time10 mins

Course: Drinks

Cuisine: American

Keyword: honey lemonade, honey-sweetened, lemonade

Servings: servings

Calories: 116kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 quarts water divided
½ cup raw honey
1 ¼ cup fresh lemon juice approximately 6-8 fresh lemons

Instructions

Stir ½ cup of honey in 2 cups of warm water in a large pitcher. Mix well to make sure honey is completely dissolved.
Squeeze lemons and run the lemon juice through a mesh strainer to catch pulp and seeds. Add 1 ¼ cups of fresh lemon juice to honey water.
Add remaining 1 ½ quarts of water with honey and lemon mixture. Stir gently to combine well.
Chill or pour over ice. Garnish with a slice of lemon and fresh mint and enjoy.

Notes

Honey is best dissolved in slightly warmed water. But be careful not to use hot water as that may destroy live enzymes in raw honey.
Lemon juice: freshly squeezed lemon juice is always best but store-bought lemon juice works too. Look for those stored in glass bottles and with no other ingredients other than lemons.
Approximately 6-8 lemons (depending on the size and variety) squeezed will yield 1-¼ cups of lemon juice.
Adjust honey as needed. Some lemons are more tart and more sweetener is needed.
Leftovers can be kept in the refrigerator for up to 2 weeks. Pulp may settle on the bottom, that is normal. Just give a quick stir or swirl and enjoy.
Recipe makes 2-½ quarts or 5 servings. Serving size is 2 cups.

Nutrition

Air Fryer Squash and Zucchini

Sep 7, 2022 · Leave a Comment

This is easy no-fuss Air Fryer Squash and Zucchini recipe is made in 20 minutes and is very lightly seasoned with garlic powder, dried parsley and sea salt.

roasted zucchini rounds and zucchini fries on a white plate.

Summer squash and fresh zucchini are abundant during the summer months. It's a great thing that they are such versatile vegetables. They're amazing in sweet treats like brownies or zucchini bread. And they make a great low-carb pasta stand-in.

And of course, zucchini and yellow squash can be roasted and enjoyed as an easy side dish.

In fact, this is a delicious way the whole family can enjoy zucchini and yellow squash during the months of June, July, and August. This time of the year, farmer's markets are robust with this squash and it's even better if it comes from your garden.

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❤Why you'll love this simple side dish

There is much to love about this easy air fryer zucchini recipe.

makes an easy side dish in under 20 minutes
this great side dish calls for only 5 simple ingredients
these seasonal vegetables are readily available and reasonably priced during this time of the year. In America, you can find them year round in your local grocery store.
zucchini and summer squash are loaded with vitamins and minerals making it a healthy side dish
roasting them in the air fryer to golden brown perfection makes it incredibly delicious
naturally Whole30, paleo, and low carb/keto making it an all-around superstar of a side dish

💭Did you know? Squashes are gourds that are then classified as summer squash and winter squash. Zucchini and yellow squash fall under the summer squash category and they are related to melons and cucumbers.

olive oil, zucchini, and yellow squash with seasonings on a cutting board.

🍲Ingredients

This simple recipe is a great way to use your bumper of summer squash.

zucchini: look for small to medium squash, up to 8 inches long. The bigger the zucchini, the more seedier and dry they are.
summer squash: this is also known as yellow squash or yellow crook neck squash.
extra virgin olive oil: you'll only be using a teaspoon of oil and that will be more than plenty.
seasonings: a simple blend of garlic powder, dried parsley, and sea salt is all that is needed for these seasoned zucchini

See recipe card for exact quantities and detailed instructions.

💭Good to Know: Unfortunately, zucchini and yellow squash are one of the top 10 foods known to be genetically modified. Therefore, to avoid GMOs, be sure to get organic zucchini and yellow squash.

📖Substitutions and Variations

For a nice variety of color, use both the zucchini and yellow squash. But feel free to go all in for zucchini or all yellow squash.
Seasoning suggestions: use fresh garlic instead of dried, Italian herbs for a more herbal flare, or add a pinch of red pepper flakes for a bit of heat. A little parmesan cheese would be lovely on these air fryer squash.
This is a great option for an easy side dish that is already naturally Whole30, paleo, and keto compliant.

💭Helpful Tips

Using an oil spray helps you reduce the oil consumption as it covers a larger surface area of the zucchini.
Toss the squash halfway if using an air fryer with basket. If using a toaster oven air fryer and roasting the squash on the crisper tray, tossing them halfway is not necessary. Cooking time will vary depending on the air fryer.
Be sure to roast the zucchini and yellow squash in single layer as much as possible so the zucchini slices do not become soggy.
Don't cut the squash into small thin pieces. To help retain it's shape, cut the squash into wedges or thick rounds for best flavor.

💭Make it Nutrient-Dense: Ditch the rancid seed vegetable oil like canola or corn oil. Stick to traditional fats like extra virgin olive oil or avocado oil. And when looking for a good oil spray, check those ingredient labels.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This perfect side dish calls for these ingredients that you will need: zucchini, yellow squash, extra virgin olive oil (or oil spray made with olive oil or avocado oil), garlic powder, dried parsley, and sea salt.

collage on step by step how to make air fryer zucchini.

Step 1. Cut squash

Trim the ends of the zucchini and summer squash. Cut round discs across the squash or half moons.

Alternatively, you may cut summer squash into wedges by cutting it in half lengthwise, then half again, and finally making a cut crosswise.

Step 2. Season squash

In a large bowl, toss the cut zucchini and summer squash with olive oil and garlic powder, dried parsley, and sea salt.

Alternatively, you may use an oil spray to cover more surface area of the squash, thereby, reducing your oil consumption.

Step 3. Spread evenly

Transfer to the basket of the air fryer or spread evenly in one layer across a crisper tray if using a toaster oven air fryer. Do your best not to overcrowd the zucchini. It's okay if they slightly overlap as this may be unavoidable in a basket-type air fryer.

Step 4. Roast squash

Roast zucchini and squash in the air fryer for 10 minutes or until done to your liking. We prefer them with a little crunch.

If using a basket air fryer, toss them gently at the 5-minute mark so they cook evenly. Tossing is not necessary if you're using a crisper tray.

Transfer to a serving dish and garnish with fresh parsley. Serve while still warm.

🔪Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this easy recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: chef knife, cutting board, large mixing bowl, extra-large air fryer,
Ingredients: olive oil, avocado oil spray, real salt, garlic powder, dried parsley, herbs de provence, Italian seasoning,
Storage Supplies: glass snap containers

roasted zucchini on air fryer trays with spatula.

🥗Serving Suggestions

This side dish pairs well with most hearty dishes like Instant Pot Sprouted Brown Rice with Beef or this Veggie-Packed Sloppy Joes.

This simple side dish can also be enjoyed with your favorite dipping sauce. I love a good ranch dressing, marinara sauce, or spicy mayo.

❄Storage and Reheating Instructions

To store: leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The squash pieces will release more liquid with time. That is normal.

Storage containers: glass snap containers are perfect for leftovers

To reheat: remove the lid to the leftover container and pop it in the non-preheated air fryer for 5 minutes or until warmed through at 450 degrees Fahrenheit.

💬FAQs

What is summer squash?

Summer squash is a summer fruit that is related to cucumbers, melons and hardy winter squashes and gourds. It has a thin and edible skin, with light flesh. They can generally be eaten raw or cooked and have varying degrees of mild flavor.

Yellow squash, yellow zucchini, and yellow crook neck squash are all very similar and generally can be used interchangeably. Green zucchini is traditionally been the choice of summer squash for side dishes.

How much oil should I use to season zucchini?

You'll be surprised to learn that only 1 teaspoon of oil is needed to coat the squash pieces. Squash has large water content. As soon as the flesh is hit with salt, it will start releasing water that will help coat the squash. To reduce the oil content even more, you may use an oil spray that covers a large surface area. Using an oil spray is a healthy way to enjoy this perfect easy side dish.

Looking for more favorite recipes? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

Print Recipe

5 from 1 vote

How to Roast Zucchini and Squash in the Air Fryer

Roasting zucchini and squash in the air fryer is easy and quick with just a small list of ingredients.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: air fryer squash, air fryer zucchini, roasted zucchini

Servings: servings

Calories: 46kcal

Author: Anya @ Prepare & Nourish

Equipment

air fryer toaster oven

Ingredients

2 zucchini
2 yellow squash (summer squash)
1 teaspoon extra virgin olive oil
2 teaspoons garlic powder
1 ½ teaspoons dried parsley
1 teaspoon sea salt

Instructions

Preheat air fryer to 425 degrees Fahrenheit.
Trim the ends of the zucchini and summer squash. Cut round discs across the squash or half moons. Alternatively, you may cut summer squash into wedges by cutting it in half lengthwise, then half again, and finally making a cut crosswise.
In a large bowl, toss the cut zucchini and summer squash with olive oil and garlic powder, dried parsley, and sea salt.
Transfer to air fryer basket or spread evenly in one layer across a crisper tray if using a toaster oven air fryer.
Roast zucchini and squash in air fryer for 10 minutes, or until done to your liking.
Transfer to a serving dish and garnish with fresh curly parsley.

Notes

Do your best not to overcrowd the basket or crisper tray. It's best to cook in batches so all pieces cook evenly and brown.
To retain texture and shape of the zucchini, don't cut into small rounds or pieces.
This recipe is great with any zucchini and summer squash (yellow squash).
You may swap oil spray (avocado or olive oil) for the olive oil. This will help use less oil as the spray covers more surface area.
If you have a crisper tray (as all toaster air fryers do), flipping the zucchini and squash at midpoint is not necessary. However, if you have a basket air fryer, flip at the 5 minute mark.
Seasoning suggestions: use fresh garlic instead of dried, use Italian herbs for a more herbal flare, or add a pinch of red pepper flakes for a bit of heat.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the air fryer for 5 minutes at 450 degrees Fahrenheit.

Nutrition

Easy Peach Cobbler in Skillet

Sep 2, 2022 · Leave a Comment

Such a classic dessert to enjoy during peach season. This Easy Peach Cobbler is made in cast iron skillet and comes together with minimal ingredients and even less time.

peach cobbler on white plate with cast iron skillet in background

Is there anything better than digging into a warm, juicy and bubbly peach cobbler with melted vanilla ice cream oozing into the crevices of the cobbler topping?

Well, technically, yes. But this Cast Iron Peach Cobbler comes a close second. It's the perfect way to enjoy fresh peaches in their prime.

And the bonus part is that this easy recipe has everything come together in one cast iron pan and in under 40 minutes (because I can't be bothered with peeling the peaches).

Which means less clean up and more time to enjoy this comfort food that is an old fashioned peach cobbler.

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❤Why you'll love this cobbler

Who doesn't love to hit the easy button when it comes to desserts? This Skillet Peach Cobbler comes together effortlessly and all in one pan.

Also, we're skipping the peeling part which basically means this is the easiest peach cobbler you'll ever make.

Taste & texture: juicy bubbly sliced peaches topped with crusty cobbler topping makes for the best skillet peach cobbler
Level of difficulty: easy!! This is one of the easiest desserts you'll make because it's all done in one pan which also means easy clean up
Versatile: make this with regular all-purpose flour or a gluten-free flour blend for a gluten free peach cobbler; enjoy with vanilla bean ice cream or whipped cream

🍲Ingredients

What I love about this dessert is how simple it is but loaded with flavor. Aside from the peaches, all the ingredients on this list can be found in most any pantry.

yellow peaches: you'll need approximately 2 pounds of sweet peaches; peeling is not necessary; I do not recommend white peaches or nectarines
turbinado sugar: organic sugar works well too but I prefer to use a mineral rich sweetener in all desserts; coconut sugar is not recommended as it has a very bold flavor that will compete with the peaches but brown sugar is a great swap
cinnamon: a little pairs amazingly well with the sugared peaches
butter: unsalted melted butter will be combined with the dry ingredients
flour: your favorite gluten-free blend works great or use any organic all-purpose flour
baking powder: this will help the cobbler give a slight rise
vanilla extract: yields a lovely aroma; I have switched to using vanilla powder and love it's potency
sea salt: just a smidge to enhance all the other flavors

See recipe card for exact quantities.

💭Good to Know: Turbinado sugar is less processed than regular sugar and is also known most commonly as "raw" sugar. It's a healthier alternative as it still contains molasses and other mineral-rich components.

yellow peaches on white towel with paring knife on side

🍑What are the best peaches for Peach Cobbler?

Traditionally, yellow peaches have been the choice of peach for classic Peach Cobbler. And let's just stick to tradition here. I would not recommend white peaches or nectarines for this recipe.

The yellow peaches are bountiful around this time and the farmer's market is the best place to find them. Juicy, full of flavor, perfectly ripe.

As far as how ripe a peach should be? Well, that's a personal preference. I love a nice bite when I dig into the peach cobbler. If you want more of a jammy peach filling, go with fully ripe peaches.

I try to find peaches that are still firm to touch and give very little. It's also much easier to remove the pit and cut them into perfect wedges when they are slightly firm like that.

🚫Dietary Substitutions

If you are gluten-free, this recipe would work great with a gluten-free flour blend that has cup for cup measurement. I love Arrowhead brand that is organic and comes with clean ingredients.

It does contain xantham gum but that is often needed to achieve that chewy texture. Otherwise, the ingredients are excellent.

Though not recommended, you can make this dairy free by using ghee or coconut oil instead of butter.

💭Helpful Tips

🕐Time Saving Tip: This recipe already skips the peeling but you can save time in another way. Work your way through the peaches in random cuts instead of cutting them into wedges to save time. (This is especially helpful if peaches are super ripe.)
💲 Money Saving Tip: Frozen peaches work great if that is all that is available to you! Give yourself extra time at the stovetop to bring them to warm temperature.
🗓Make-Ahead Tip: This easy peach cobbler recipe is a perfect freezer dessert. Make well in advance up to a week, if stored in the refrigerator, and 3 months if kept in the freezer.

💭Did you know? Cobblers, crisps, and crumbles may appear similar but they have very distinct differences. Cobbler has a denser topping while crisps and crumbles are much lighter with oats and nuts, resembling a streusel finish.

🍳Peach Cobbler in Cast Iron Skillet?

Why is it necessary to use a cast iron skillet for this peach cobbler?

Because it can easily go from the stovetop (where we soften fresh juicy peaches) to preheated oven to make this simple peach cobbler.

The best pan to use 10-inch cast-iron skillet because it's small enough to give a good serving of peach cobbler and large enough to contain everything.

👩🏽‍🍳How to Make Peach Cobbler in Cast Iron Skillet

The complete printable recipe is below in the recipe card for your convenience.

This Easy Skillet Peach Cobbler recipe calls for these ingredients that you will need: yellow peaches, turbinado sugar, cinnamon, unsalted butter, all-purpose flour or gluten-free flour, baking powder, and sea salt.

Step 1. Prepare the peach filling

collage of preparing peaches for peach cobbler

Prepare peaches by cutting them in half around the pit. Cut peaches into quarters, then into into smaller wedges.

Add the sliced peaches to a 10" cast iron skillet. Sprinkle turbinado sugar and cinnamon over it. Cook gently on medium heat stirring frequently.

Once you see the sugar caramelize and peaches start to soften, take off heat.

Step 2. Make the cobbler topping

collage of peach cobbler mixing flour and topping

Melt butter in a small saucepan over medium high heat or in the microwave for 30 seconds.

In a small bowl, combine all the dry ingredients: flour, turbinado sugar, baking powder, vanilla extract or powder, and sea salt.

Pour butter into the flour mixture and combine well with a fork until it's mixed thoroughly and crumbly.

Step 3: Bake the cobbler

Spoon the combined cobbler over the peach mixture, spreading it evenly towards the sides.

Bake in a pre-heated oven at 375 degrees Fahrenheit for 25 minutes or until it's golden brown and the sides are bubbly.

Pull the cobbler out of the oven, sprinkle with an additional tablespoon of turbinado sugar and broil for 1-2 minutes on high heat to get that golden crust.

Remove from oven and rest for 10 minutes for juices to settle. Serve warm peach cobbler with a scoop of vanilla ice cream.

🔪Helpful Tools & Links

Tools: chef knife, cutting board, mixing bowl, 10" cast iron skillet,
Ingredients: real salt, vanilla powder, organic and non-GMO gluten free flour blend
Storage Supplies: glass containers with lids

♨️Storage and Reheating Instructions

To store: Store leftovers in an airtight container in the refrigerator for up to 1 week. Keeping it in containers that can go straight from refrigerator to the toaster oven is super convenient. This cobbler can also be kept in the freezer for up to 3 months.

Storage containers: These storage containers are super convenient as they are refrigerator, freezer, and oven safe making it easy to store and reheat.

To reheat: Take of the lid if using a storage container and warm the cobbler in a non-preheated toaster oven (I have a toaster air fryer that is excellent at this) for 5 minutes at 375 degrees Fahrenheit and 10 minutes if frozen.

cast iron skillet in background with peach cobbler on a plate with ice cream.

💬FAQs

Can you use canned peaches for peach cobbler?

This peach cobbler is best with fresh peaches. I have not tried this recipe with canned peaches. Most canned fruits, however, contain additional sugar that is not necessary and is therefore, not recommended in this recipe.

Can I make this with another fruit?

If you can't find fresh peaches, instead of canned peaches, I would recommend trying the cobbler topping with another fruit or berries like blackberries, strawberries, and raspberries for a Berry Cobbler. This cobbler recipe also would work great with apples.

Do I have to peel peaches for Peach Cobbler?

No! There is so much flavor and nutrition in the skin of peaches that it would be a shame to let that go to waste. When gently cooked to tender perfection on stove-top and later in the oven, they are perfectly soft and flavorful. Peeling them is unnecessary and simply adds more work.

Looking for more easy desserts? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

peach cobbler with vanilla ice cream on white plate.

Print Recipe

5 from 1 vote

Peach Cobbler in Cast Iron Skillet

Such a classic dessert to enjoy during peach season. This Easy Peach Cobbler is made in cast iron skillet and comes together with minimal ingredients and even less time.

Prep Time15 mins

Cook Time30 mins

Resting time5 mins

Total Time50 mins

Course: Dessert

Cuisine: American

Keyword: cast iron skillet cobbler, peach cobbler, peach cobbler skillet

Servings: servings

Calories: 423kcal

Author: Anya @ Prepare & Nourish

Equipment

10" cast iron skillet

Ingredients

Peach Filling

2 pounds yellow peaches approximately 5-6 peaches
1 ½ tablespoons turbinado sugar see notes for other sweetener options
½ teaspoon cinnamon

Cobbler Topping

¾ cups unsalted butter, melted
1 cup gluten free flour or regular all purpose flour if not gluten-free
½ cup turbinado sugar
1 ½ teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon sea salt

Serving Suggestions

1 tablespoon turbinado sugar
vanilla ice cream or whipped cream for serving

Instructions

Preheat oven to 375 degrees Fahrenheit.

Peach Filling

Cut peaches into 1/16th wedges: (cut in half, remove pit, cut in half again, making 4 quarters and cut those quarters into 4 pieces). Add to the cast iron skillet.
Sprinkle 2 tablespoons of sugar and ½ teaspoon cinnamon over the peach wedges and gently cook on medium-low heat for 5 minutes. When peaches are softened slightly and sugar has caramelized, turn off heat.

Cobbler Topping

In a medium bowl, combine ¾ cup melted butter, 1 cup flour, ½ cup sugar, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, and ½ teaspoon sea salt. Mix thoroughly until a crumbly cookie-dough consistency forms.
Spoon this mixture over the peaches, spreading evenly across.

Baking Peach Cobbler

Bake peach cobbler for 25 minutes. The sides should be juicy and bubbly.
Sprinkle about 1 tablespoon of turbinado sugar on the cobbler crust and broil for 1 minute on high or until golden brown.
Remove from oven and allow the juices to settle. Serve warm with a scoop of vanilla ice cream.

Notes

Other sweetener options are unrefined organic sugar, maple syrup, honey, or coconut sugar. Maple sugar is another great option but reduce to 1 tablespoon if using in peaches. Maple sugar is not recommended for the cobbler topping.
For more potent vanilla essence, you may use ¼ teaspoon of vanilla powder instead of vanilla extract.
Leftovers can be stored in the refrigerator in an airtight container for 7 days or freezer for up to 3 months.

Nutrition

Easy Beef Liver Pâté Recipe

Aug 29, 2022 · 9 Comments

A nutrient-dense appetizer, this Easy Beef Liver Pate recipe starts with browning onions in butter and blending to luscious consistency with cream, coconut aminos, and seasonings.

beef liver pate in a ramekin with sourdough bread

Liver pâté is a meat spread made with poultry or beef livers, healthy fat and various seasonings. It's usually served as an appetizer with crackers or crusty bread.

In many cultures, liver pâté is considered a delicacy filled with great flavor and nutrition. Often, it was a favorite food to serve on special occasions. Foie gras is a French specialty made of duck or goose livers but liver from other animals can also be used to create this nutrient-dense appetizer.

This Easy Beef Liver Pâté recipe is full of amazing flavor and is whipped together in under 30 minutes.

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❤Why you'll love this recipe

Taste & texture: deeply flavorful with hints of natural sweetness boasting a creamy rich texture
Nutrient dense: the benefits of liver are many - it is one the most nutrient-dense foods you can have (more on that below)
Level of difficulty: easy-moderate but quickly made in a skillet and processed to smooth texture in a food processor

💭Good to Know: Pâté, pronounced pa-tei, is nothing more than a spread of pureed deeply seasoned meat like beef or chicken liver. It's a great way to enjoy the benefits of this nutrient-dense food.

close up of beef liver pate in green ramekin

Beef Liver Benefits

Not many foods are worthy of the title superfood. Liver is one of them, however.

Once a traditional and coveted food source, it has since moved to the sidelines making way for lean muscle cuts.

But almost all traditional cultures have prized organ meats like brains, heart, and livers. Organ meats are rich in fat-soluble vitamins A and D, as well as essential fatty acids, and a whole spectrum of trace minerals. It truly is a potent superfood.

Liver in particular provides an abundance of vitamin B12, copper, zinc, iron and antioxidants to help remove toxic substances from the body.

In addition to it's excellent nutrient profile, beef liver is rich in high-quality protein as it provides all the essential amino acids (source). Lastly, it is considerably lower in fat compared to protein content than other cuts of meat. (source)

So this once treasured food source can make it's way back to your kitchen table and serve as the nutritional powerhouse that it is.

🍲Ingredients for Beef Liver Pate

beef liver: be sure to use grass-fed, grass-finished beef liver for maximum nutrition; your local farmer's are your best sources for organ meats
butter: this gives form, flavor, and great texture to the liver pâté
onion: browned in butter this adds amazing flavor
coconut aminos: served as a liquid to thin out and adds wonderful acidity and flavor
heavy cream: like the coconut aminos, the cream helps to thin out the pate and adds flavor and rich texture
seasonings: a simple blend of garlic powder, paprika, white pepper, and sea salt is all that is needed

Some recipes call for soaking the liver in milk or lemon juice to extract impurities and remove that liver taste but I find that that's not necessary because of all the flavors present in the pate.

See recipe card for exact quantities.

cooked beef liver in stainless steel frying pan

📖Substitutions and Variations

Spicy - add a pinch of cayenne to the pate and top with chili pepper flakes as garnish
Herbs - fresh thyme, oregano, rosemary, or dried parsley are all great herbs to add to the pate but start low (as some can be very potent) and adjust as desired
Chunky - don't blend to smooth consistency and give a chunky texture for a varied pate
Add depth - use red wine instead of coconut aminos and swap butter with extra virgin olive oil for more depth of flavor (it will also hide more of that gamey flavor)
Dairy-free - swap ghee for butter and coconut cream for heavy cream for a completely Whole30 and paleo pate. You can also add mayonnaise to add flavor and richness. Or for extra flavor use bacon fat or duck fat.
Low carb - the liver pate as per recipe card is already low carb and keto - just enjoy with vegetables like cucumber slices or low carb crackers

💭Helpful Tips

Remove membrane. Some livers already have this removed but if not, it's that white stringy film that is easily removed by gently pulling it. Removing this will ensure the best, smoothest liver pate.
Start with hot pan. Stainless steel is porous so you want to make sure the frying pan is hot and butter completely melted before adding the onions.
Don't overcook the liver. Doing so will dry the liver and yield a rubbery texture. Take off heat as soon as you no longer see pink in the meat.
Thin the pate with additional tablespoon of cream or half and half. You can also add bone broth or wine to thin it more if necessary.
Use a food processor. Some things you can get away using a immersion blender (stick blender), this is not one of them. Use a high speed blender or food processor to achieve that creamy texture.
Freeze for later. This beef liver pate freezes wonderfully. Just transfer into freezer trays with ½ cup portions like these then transfer to large freezer bags.

💭Looking to add more liver to your diet? Consider adding a few tablespoons of grated liver to each ground meat dish. It will be unnoticeable in taste but high in nutrition.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This Beef Liver Pate calls for these simple ingredients: beef liver, yellow onion, butter, heavy cream, coconut aminos, garlic powder, paprika, white pepper, and sea salt.

step by step how to cook beef liver pate

Step 1. Butter

In a large stainless steel pan, melt butter over medium heat.

Step 2. Onions

Add diced yellow onions and saute until translucent with a few brown spots. While onions are cooking, prepare the liver.

Pat dry with paper towels, removing all excess blood. Chop up liver into ½" size pieces.

Step 3. Liver

Clear the center of the pan, moving the onions to the edges. Add the chopped liver to the center and gently flip the the liver pieces as they turn from red to brown.

Step 4. Combine

Continue to flip the meat every few seconds so it doesn't brown. You don't want any maillard reaction (browning) but instead gently cook the liver just until there is no more pink.

Incorporate the onions into the liver.

Step 5. Rest of ingredients

When liver is fully cooked, remove from heat and allow to rest for 5 minutes to slightly cool.

Transfer liver and onions to your food processor or blender. Add remaining ingredients: heavy cream, coconut aminos, garlic powder, paprika, white pepper, and sea salt.

Step 6: Blend & Chill

Blend on medium-high speed until smooth.

Transfer to an airtight container and refrigerate until fully chilled. Or transfer to freezing trays with small size portions and freeze.

💭Did you know? Liver is one of the most nutrient-dense foods one can consume. Packed with essential nutrients, it's high in protein, low in calories, and rich in vitamins.

🥗Serving Suggestions

Liver pate has traditionally been served as a delicious appetizer. This recipe makes a large batch. Half or double as needed.

It's great with toasted sourdough baguette or seed crackers. Likewise, liver pate can be enjoyed with veggies like carrot and celery sticks. For a more fancy fare, scoop a tablespoon or two into an endive leaf and garnish with fresh curly parsley.

🔪Helpful Tools & Links

Tools: chef knife, cutting board, stainless steel pan, food processor
Ingredients: coconut aminos, organic garlic powder, real salt, white pepper
Storage Supplies: portioned freezing trays, Weck storage jars

❄Storage and Freezing Instructions

To store: store liver pate in a closed container in the refrigerator for up to 2 weeks. The surface may become discolored with time. That is normal and a natural process of oxidization. You may seal with plastic wrap to remove any oxygen or just give a quick stir and enjoy.

Storage containers: pretty Weck jars with airtight lids, another option is ramekins with lids that can go straight from refrigerator to table, but any storage container with a lid will work great.

To freeze: I love freezing pate in small portioned size freezing trays with lids like Souper Cubes (this is a fantastic set that comes with 4 different size portions), then pop them out and transfer to freezer bags. To thaw: transfer a portion to the refrigerator over night and it should be ready to enjoy by morning.

💬FAQs

Does liver need to be soaked?

Some recipes call for soaking the liver in milk or lemon to remove some of that gamey taste. I find this Easy Beef Liver Pate recipe has so much flavor that soaking is not necessary and may in fact leave an unappetizing after taste.

How long does beef liver pate last?

In the refrigerator, beef liver pate can last up to 2 weeks if stored properly in an airtight container. In the freezer, liver pate is good for up to 3 months.

Looking for more healthy appetizers? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

Print Recipe

4 from 24 votes

Easy Beef Liver Pâté

A nutrient-dense appetizer, this Easy Beef Liver Pate recipe starts with browning onions in butter and blending to luscious consistency with cream, coconut aminos, and seasonings.

Prep Time10 mins

Cook Time10 mins

Resting time15 mins

Total Time35 mins

Course: Appetizer

Cuisine: American, European, Traditional

Keyword: beef liver, beef liver pate, easy beef liver pate, liver pate

Servings: servings as appetizers

Calories: 108kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

4 tablespoons pastured butter or ghee
3 cups yellow onion, chopped about 1 large onion
1 ½ pounds beef liver, membrane removed and cut to ½" pieces
3 tablespoons heavy cream or coconut cream
2 tablespoons coconut aminos
2 teaspoon garlic powder
1 ½ teaspoon sea salt
1 teaspoon paprika
1 teaspoon white pepper

Instructions

In a large stainless steel skillet, melt butter on medium heat.
Add chopped onion and saute until translucent, approximately 5-6 minutes. Move the onions to the edges of the pan and add chopped liver to the center. Cook the liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
Take the onions and liver off heat and cool for 5 minutes. Transfer it to a food processor. Add heavy cream, coconut aminos, garlic powder, sea salt, paprika, and white pepper and blend on medium-high speed until smooth.
Add more salt if necessary and pulse a few more times to blend well. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Notes

Most livers have membrane removed but if not, it's a white film that should easily be pulled off.
Start with a hot pan and don't overcook the liver to avoid dry and rubbery texture.
Use a food processor for smooth consistency. Stick blender will not work.
Flavor variations: use red wine instead of coconut aminos; olive oil instead of butter for a richer depth of flavor; add fresh herbs like thyme and rosemary; add a tablespoon of mayonnaise.
Store in the refrigerator in an airtight container for up to 2 weeks or freezer for up to 3 months.
Recipe makes 3 cups or 16 servings. Serving size is 2 ounces.

Nutrition

This post was originally published October 2018 but has since been updated to include helpful information.

Homemade Avocado Oil Mayonnaise

Aug 26, 2022 · 18 Comments

This 5-minute Homemade Avocado Oil Mayonnaise comes together with only 4 simple ingredients and made directly in a jar to conveniently store in the refrigerator.

Mayonnaise is an emulsion of oil, eggs, an acid like lemon juice or vinegar, and additional flavorings.

mayonnaise with eggs with lemon juice and parsley on the side

Love it or hate it - we all need good mayo in our lives.

It serves as a creamy spread on sandwiches and wraps. It's a great dip when dressed with herbs, spices, and other incredible flavors like this 5-minute Sriracha Mayo. It's often used as a base for salad dressings like Caesar salad dressing and Ranch dressing.

It conveniently adds amazing seasoning to dishes like Chicken Potato Bake. And of course binds ingredients together like in this Healthy Potato Salad and Easy Deviled Eggs.

The options are limitless but commercially sold mayonnaise with its rancid seed oils takes the fun out of enjoying a potato salad.

Thankfully, you don't have to compromise. This homemade avocado mayonnaise is as easy as 4 simple ingredients, a mason jar, and an immersion blender.

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❤Why you'll love this mayo

This avocado mayonnaise recipe is one of the easiest condiments you'll make. It also makes a fun project to do with kids as they can see the transformation as the oil and eggs are emulsified.

Taste & texture: perfectly tangy and salty with a luscious and creamy texture
Healthy alternative: much better option as you have full control over ingredients used
Level of difficulty: easy - follow the tips to avoid oil splitting
Convenience: everything is done in a pint-size, wide-mouth mason jar with little clean up and very little hands on time AND we're using an entire egg (egg yolk + whites) so you don't have stray egg whites sitting in your fridge

💭Mayo Trivia: Some argue that the origin of mayonnaise is Spain while others claim that mayo is the invention of a French chef of the Duke de Richelieu. Most theories do, however, agree that it came onto the culinary scene late 1750's.

🥑What is the best oil for homemade mayo?

Before avocado oil became a market staple, homemade mayonnaise was best with extra virgin olive oil. But things have changed. And for the better.

While olive oil is still a great choice for it's health benefits, if you're looking for a milder taste - avocado oil is your best bet.

Avocado oil boasts a very neutral taste and scent that attracts home cooks far and wide. It also has a high smoke point, making it the most heat stable cooking oil for high-temperature foods.

There are two forms of avocado oil: refined and extra virgin avocado oil.

Refined avocado oil has more neutral taste which makes it an easy swap for rancid seed oils like corn, soybean, and canola oil (which is what is mostly used in conventional mayonnaise).

This form also has the highest smoke point, as high as 520 degrees Fahrenheit.

On the other hand, think of extra virgin avocado oil like your premium extra virgin olive oil. It's grassy avocado flavor seeps through so it's best reserved as a finishing oil for drizzling rather than mayonnaise or sauteing.

Extra virgin avocado oil has a lower smoke point registering at 480 degrees Fahrenheit, which is still higher than majority of processed vegetable oils.

To sum up, refined avocado oil is the best option for making the most delicious, creamy, thick, and healthy mayonnaise.

💭Make it Nutrient-Dense: Use refined avocado oil in homemade mayonnaise as a healthy alternative to processed seed and vegetable oils like soybean oil.

🍲Ingredients

avocado oil: refined avocado oil is best for it's more neutral flavor and high smoke point but extra-virgin avocado oil is good too
egg: best from pastured and free-range hens from your local farmer's market; because the eggs will remain raw in this mayonnaise, I would recommend splurging on good quality fresh eggs
mustard: Dijon mustard or ground mustard works
lemon juice: or apple cider vinegar works
salt: unrefined real sea salt is best

See recipe card for exact ingredient amounts for this homemade mayo recipe.

💭Helpful Tips

Use room temperature egg. To bring it to room temperature from the refrigerator, run it under warm (but not hot) water for a few minutes.
To avoid oil seizing, gently lift up the immersion blender, ½ inch at a time, moving it up and down to slowly to allow the oil to seep into the air bubbles. Alternatively, you can slowly pour in the oil into the jar of the ingredients but this is more time consuming and dirties more dishes.
If the mayo splits, you can try again using this failed mayo mixture as the oil, add another egg, and blend with an immersion blender slowly lifting up the blender. Don't go too fast!
Use immersion blender, also known as stick blender and they are life changing in a kitchen. Sure, you can make this mayonnaise in a regular blender or kitchen processor but with all the extra dishes to wash.
Use wide-mouth mason jar for easy transfer from counter to fridge. All you need is to close the jar with a lid. Regular mouth jars won't work with immersion blenders.

💭Pro Tip: Don't raise the immersion blender too fast! In order for the oil and egg to emulsify, you need to allow the air bubbles to slowly capture the oil. Going too fast is a surefire way to having your mayo split or seize.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe card is below in the recipe card for your convenience.

This healthy avocado mayo recipe calls for these ingredients: avocado oil, Dijon mustard, lemon juice or apple cider vinegar, and sea salt.

collage of numbered images on making mayo

Step 1. Measure out avocado oil

Pour oil into a pint-size, wide-mouth mason jar up to the 1-cup mark.

Step 2. Add remaining ingredients

Add room-temperature whole egg, Dijon mustard, apple cider vinegar or lemon juice, and sea salt.

Step 3. Blend slowly

Place your immersion blender into the jar and press firmly against the bottom of the jar. Turn it on keeping it pressed against the bottom of the jar. Blend for 10 seconds - you should start seeing the mayonnaise thicken and emulsify.

Step 4. Blend fully

Once you see that the oil on the bottom of the jar has emulsified, slowly raise the immersion blender up and down to completely blend the rest of the ingredients.

When fully blended, remove the immersion blender and carefully scoop off any mayo between the blades the cup of the blender.

Cover this homemade avocado mayo with a lid and store in the refrigerator for up to 2 weeks.

💭Pro Tip: If using apple cider vinegar, use good quality like Bragg's with the "mother" as that has live enzymes and microbes making your mayonnaise healthier.

🔪Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this small batch recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: wide mouth mason jar, plastic lid, immersion blender (stick blender)
Ingredients: good quality refined avocado oil, Dijon mustard, apple cider vinegar, sea salt

🥗Serving Suggestions

This popular condiment has no shortage of uses. Adding mayo to any savory dish is an easy way to add flavor and heart-healthy fats. Here are some ideas to get your creative culinary juices going.

💬FAQs

Is this avocado oil mayonnaise keto?

Yes! With these keto-friendly ingredients like avocado oil, eggs, lemon juice or apple cider vinegar, and salt, this mayonnaise is compliant with low-carb and keto diet. In addition, it's paleo and Whole30 and is a cost effective and healthy alternative to store-bought mayo.

How long does avocado oil mayonnaise last?

Generally, mayonnaise has a fairly long shelf life. It's safe to store mayonnaise in the refrigerator for up to 2 weeks. You can extend shelf life by using apple cider vinegar instead of lemon juice.

What is the best avocado oil to use for mayonnaise?

We love and use Chosen Foods avocado oil regularly in making our mayonnaise. Their avocado oil has not been cut with cheaper oils (as is common with oils) and it is of superb quality. Use refined avocado oil to achieve that creamy mayo.

Is this mayonnaise dairy free?

Mayonnaise is completely dairy free. This avocado oil mayonnaise has only 4 ingredients that are all dairy free.

Looking for more healthy basics? Here are some ideas:

Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚

📋Printable Recipe

Print Recipe

5 from 3 votes

Homemade Avocado Oil Mayonnaise

This 5-minute Homemade Avocado Oil Mayonnaise comes together with only 4 simple ingredients and made directly in a jar to conveniently store in the refrigerator.

Prep Time5 mins

Total Time5 mins

Course: Condiment

Cuisine: American

Keyword: avocado oil mayonnaise, homemade mayonnaise, mayonnaise

Servings: servings

Calories: 83kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

1 cup avocado oil
1 egg at room temperature
1 tablespoon apple cider vinegar or lemon juice
2 teaspoons Dijon mustard
1 ½ teaspoons sea salt

Instructions

Pour one cup of avocado oil into a pint-size mason jar.
Add the rest of the ingredients to the oil: whole egg, 1 tablespoon lemon juice or apple cider vinegar, 1 teaspoon mustard, and 1 ½ teaspoons sea salt.
Place the immersion blender firmly against the bottom of the jar. Turn on and blend for 10 seconds until the oil on the bottom is thickened and emulsified.
Slowly raise the immersion blender to incorporate the rest of the oil into the mayonnaise. Raise the blender up and down as you emulsify and blend all ingredients thoroughly.
Scrape off the mayonnaise stuck between the blades of the blender. Close the jar and store in the refrigerator.

Notes

Recipe makes approximately 1 ½ cups of homemade mayonnaise or 24 servings. One serving size is 1 tablespoon.
To avoid mayonnaise splitting or seizing, don't blend too fast - slowly raise the blender as you emulsify all the ingredients.
Nutritional information is based on the use of refined avocado oil and apple cider vinegar.

Nutrition

This post was originally published November 2014 but has since been updated to include helpful information.