PRIMAL KITCHEN Dijon Mustard is full of real-food flavor, making this new mustard a must for every pantry! Made with a short list of simple, high-quality, ingredients like organic mustard seeds, vinegar, and organic spices, this condiment is Certified Paleo and Keto Certified.

PRIMAL KITCHEN® Dijon Mustard is proud to wear the Non-GMO Project Verified and Whole30 Approved® labels, so serve on sausages and burgers at your next cookout. Feeling creative? Combine this dijon with avocado oil and honey to make a delicious glaze for roasted root vegetables, or add a dash to PRIMAL KITCHEN’s Mayo for a divine dijonnaise for potato, chickpea, or tuna salads. Go gourmet and mix this dijon mustard with PRIMAL KITCHEN® Avocado Oil, chopped rosemary, and thyme to brush onto pork chops or pork loin. You can’t go wrong with organic dijon!

• USDA Organic
• Certified Paleo, Keto Certified
• Whole30 Approved®

Ryan and I put the Dijon Mustard on beef ribs, it works pretty well. Actually there are much nicer recipes on PRIMAL KITCHEN’s website, here are a couple of them that you can take a look here.

Perfect 4-Ingredient Keto Deviled Eggs

Simple, handheld, real-food snacks that even kids enjoy, deviled eggs are great keto, Primal/paleo, Whole30, and vegetarian (if you eat eggs) options that can be made in advance, packed in to-go containers, and served with just about any outdoor dining or picnic menu recipe. The crumbly sunshine-yellow egg yolks need little else but a few dabs of mayo made with avocado oil, dijon mustard, and maybe a bit of salt (if desired) to enhance their rich flavor without altering their gorgeous golden color.

Perfect deviled eggs aren’t always easy to produce, but following a tried-and-true method of cooking hard boiled eggs can ensure that you get the perfect sunny, firm yolks and yielding yet solid egg whites. Try our method (see How to Make Hard Boiled Eggs) below to get perfectly cooked hard boiled eggs.

Time: 27 minutes

Servings: 6

Ingredients

• 6 eggs
• 1/2 teaspoon salt or 1 teaspoon of white vinegar
• 2 tablespoons Primal Kitchen Mayo with Avocado Oil
• 2 tablespoons Primal Kitchen Dijon Mustard
• 1 teaspoon paprika

Instructions

• Please refer to the method outlined above for cooking hard boiled eggs. Once your eggs have cooked and cooled, peel the eggs carefully and discard the shells. Tip: Keep the egg shells and place in the dirt or soil of any vegetable plants you have. The calcium and other minerals in the shells will enrich the soil.
• Cut the peeled eggs in half. Gently scoop out the egg yolks from the whites, and place the egg yolks in a bowl. Add mustard and mayo to the egg yolks, and stir well to combine. Mash up the egg yolks with the back of a fork to get a smooth yolk.
• If you’d like a fancier presentation, place the smooth egg yolk mixture in a piping bag or a resealable bag. Seal the bag and snip off the bottom corner on the bag. Place the egg whites on a plate or platter, and pipe the egg yolk mixture into the holes in the egg whites. Or, you can spoon the egg yolk mixture into the holes in the egg whites.
• Dust the deviled eggs with paprika. Store any leftover deviled eggs in a covered container in the refrigerator for up to 5 days.

Keto & Whole30 Dijon Mustard Salmon

A tasty one sheet-pan lunch or dinner main dish that’s keto, Whole30, Primal/paleo, family-friendly, less than 10 ingredients, and ready in less than 30 minutes? You’ll want to add this dijon mustard salmon recipe to your regular dinner and meal prep rotation (note: It’s delicious cold). Most baked salmon recipes include panko or seasoned breadcrumbs in the topping that gets spooned on generously before baking, but our grain-free sauce uses only a mixture of dijon mustard, extra virgin olive oil, lemon zest or juice, thyme, garlic, and salt and pepper to flavor the wild-caught salmon filet. All it takes is about five minutes of preparation before you can slide the salmon into the oven and let it do all the work.

To make a full 25-minute dinner or lunch, roast vegetables on another sheet pan. Simply cut the vegetables you’d like to roast about the same size, toss with about a tablespoon of extra virgin olive oil and salt and pepper, and roast while you prepare and bake the salmon. Vegetable side dishes that roast in about 25 minutes include: asparagus, cherry tomatoes, green beans, shredded Brussels sprouts, small cubes of eggplant or zucchini.

• 1/4 cup fresh thyme, de-stemmed
• 1/4 cup Primal Kitchen Dijon Mustard
• 1/2 tablespoon lemon zest or 1 tablespoon fresh lemon juice
• 1 tablespoon Primal Kitchen Extra Virgin Olive Oil
• 3 cloves garlic, minced
• Pinch of salt and black pepper
• 1 pound wild salmon fillet

Instructions

• Preheat oven to 375ºF.
• Add thyme to a bowl. Add dijon mustard, lemon zest or juice, olive oil, garlic, salt, and pepper to the bowl. Mix well to combine.
• Place salmon fillet skin-side down on a piece of parchment paper on a baking sheet. Make sure all bones are removed (run your hand over the salmon to feel for any bones). Spread the mustard mixture on top of the salmon, coating it generously.

• Place salmon in the oven and bake for 18–20 minutes. Remove from oven, and serve right away.