Grok Grub's Smoked Salmon Egg Stuffed Avocados [Paleo] by Alex Boake

Next up in my very drawn out series of recipe trades is a swap with Grok Grub! Things have gotten a little behind on my end due to my move across the ocean from Canada to Japan, but, more on that later. Rachel has actually already posted her half of the trade, you can find her photos of my MaCaZu Sauce on her blog. When going through her recipes I had a heck of a time deciding which one I wanted make. It's tough, when I had some killer recipes such as this Grain Free Rhubarb Tart and Paleo Sex In a Pan to choose from. However, after much deliberation, I finally decided on her Smoked Salmon, Egg Stuffed Avocados, and I was not disappointed! They made a perfect breakfast, filling and satisfying. You can head on over there for her mouthwatering photos, and a printable version of her text recipe. If you stick around here for a minute, you can take a look at my illustrated guide for assembly instructions!

Grok Grub's Smoked Salmon Egg Stuffed Avocados, Illustrated by Alex BoakeIsn't that genius? What a clever lady she is! You can find more of Grok Grub's tasty stuff on Facebook, Twitter and Instagram!

Yogurt with Raspberries and Dark Chocolate by Alex Boake

I don't know about you, but sometimes I think it's nice to have a little treat. Here's an easy one that doesn't require too much effort, or inflict too much guilt. Full fat Yogurt with Raspberries, Dark Chocolate and Macadamia Nuts. Yum!


  • 1/2 Cup Full Fat Yogurt
  • 1/3 Cup Frozen or Fresh Raspberries
  • 4-6 Squares 85 to 90% Dark Chocolate (Such as Green & Blacks)
  • 1/3 Cup Whole Macadamia Nuts

Directions In a small bowl, mix Yogurt and Raspberries. If using frozen berries, let the mixture sit until they are softened. Chop the Dark Chocolate and Macadamia Nuts and add them into the bowl. Stir, spoon and enjoy!

Smoky Bacon Deviled Eggs and Homemade Mayo by Alex Boake

Ah, it's officially summer! This is great news for fans of fun outdoor activities like picnics. I'm a big fan of picnics.  You get to enjoy the sunshine, hang out with friends, and eat fresh and delicious food. Now, if there's one food that I really associate with picnics, it's Deviled Eggs. If people ask me to come to their outdoor-eating-fest there's this unspoken expectation that I will be bringing my famous Deviled Eggs. This year I'm really upping my game with these Smoky Bacon Deviled Eggs made with my own Homemade Mayonnaise. They're complex, and smoky and creamy and...well, how can you argue with Bacon?

Homemade Mayonnaise


  • 1 Whole Organic Egg
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Raw Honey
  • 1/2 Tbsp Dijon Mustard
  • 1 tsp Sea Salt
  • 3/4 Cup Light Olive Oil
  • 3/4 Cup Avocado Oil

Directions In a food processor, combine the Egg, Vinegar, Honey, Mustard and Salt. Give them a whirr to combine them well. In a measuring container with a pour spout, mix the Avocado and Olive Oils. These Oils both have a very mild taste, and won't shine through too heavily in the finished Mayonnaise. Turn on the food processor and very very slowly drizzle the Oil mixture to combine. It is important to add it in as gradually as possible so that the mixture emulsifies and becomes thickened. Basically, if you can barely see the stream of Oil as you pour it in, then you're on the right track! Once thickened, transfer to a jar and refrigerate for up to a week.

Smoky Bacon Deviled Eggs Makes 24, great for parties!


  • 12 Hard Boiled Eggs
  • 3/4 Cup Homemade Mayo
  • 1/2 tsp Sea Salt
  • 1 tsp Hot Smoked Paprika
  • 1/8 tsp Chili Powder
  • 4 Strips of Crispy Bacon, diced finely
  • 2 Strips of Crispy Bacon, cut into 24 larger pieces, to garnish

Directions If you don't have cooked Bacon on hand, cook up 6 pieces to use in this recipe. Make sure they're nice and crispy. Hard boil 1 dozen Eggs. My preferred method is to put the Eggs in a large pot, with an inch or two of water covering them. Add a little salt to the water. Bring to a rolling boil, and then allow to boil for 1 minute. Turn off the heat, and let them sit on the stove, covered, for 10 to 12 minutes. Drain, and rinse with cold water. After that, transfer them to the fridge to allow them to cool. I recommend doing this the night before your picnic.

Now comes the fun task of peeling the Hard Boiled Eggs. If your Eggs are really really fresh, you may have a hard time with this, as bits of the white will want to come away with the peel. Hopefully all goes well and you're able to peel them all cleanly! Cut each one in half, removing the Yolk and transferring it to a mixing bowl. Lay out the empty halves like little boats on a serving tray, awaiting the filling.

With the Egg yolks, add the Mayonnaise, Paprika, Chili Pepper, Salt and finely diced Bacon. Mash them together using the back of a fork until relatively smooth and well combined. If you want to get really fancy, you can transfer the mix into a piping bag, and pipe them back into the Egg boats. Usually I just use a small spoon, and plop the delicious filling into the Eggs. Either way, once it's evenly divided and all used up, top each one with a small piece of Crispy Bacon!

There you have it, a fancy appetizer that will get you invited back to all the hottest picnics, year after year.