From the April/May 2016 issue
Serves 4


For the deviled eggs:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1/2 tsp Dijon mustard
  • 1/2 tsp curry powder
  • 1/2 tsp sea salt
  • Finely chopped scallions, for garnish (optional)

For the salad:

  • 1 pound red potatoes, cut into 3/4-inch cubes
  • 3 TBSP extra-virgin olive oil, divided use
  • 1/4 tsp dried thyme
  • Sea salt and black pepper, to taste
  • 1 bunch kale, stemmed and thinly sliced
  • 1 medium shallot, finely chopped
  • 2 TBSP apple cider vinegar
  • 1 TBSP maple syrup or honey

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today