These quick and easy paleo deviled eggs are simple to make and full of flavor. The perfect dish and one of the best easy appetizers to bring to your next get-together!
Deviled eggs look so fancy, don't they? Well, most people's do. Don't look too closely at mine. These are #reallife deviled eggs. The ones that do not have the perfectly intact whites.
If you, too, have trouble keeping your eggs looking *perfect* when peeling and scooping out yolks, raise your hand. Then share your deviled egg pic on social and tag #reallifedeviledeggs and #paleoscaleo. Let's unite on the not-Pinterest-perfect deviled egg!
So, how many deviled eggs is too many deviled eggs? This is such an excellent question.
Here's the problem I have with deviled eggs - I want to eat them all. When I make them and put them on a platter like this, every time I walk by, I pop one in my mouth. I can't help it. They're so bite-sized and perfectly delicious.
I'd recommend taking a look at the nutrition information. One half of an egg contains 53 calories. Not a lot, but they can add up quick.
These are actually the perfect snack to have during a Whole30, because halfway through you're like, "what do I have in here that I can just eat real quick without turning on the stove or picking up a knife?"
And you're usually over hard-boiled eggs at that point, so if you transform them into deviled eggs they suddenly become new and interesting. They're a great healthy fat, low carb, and you can top them with any number of things to change up their flavor!
Jump to:
- Ingredients
- Instructions
- Serving
- Recipe
Ingredients
Really, despite looking fancy, deviled eggs are really just hardboiled eggs ready for a night on the town. You pop those yolks out of the egg whites, mix them with some dijon mustard, mayo, salt, and pepper, and they're ready to go!
This deviled egg recipe doesn't use any lemon juice, lime juice, pickle juice, or other acidic flavor as it contains mustard, as well as lemon juice that is in the mayonnaise, and I don't feel that it needs it. If you do add it to your yolk mixture, proceed with caution as too much liquid can make it runny.
Or, just trust the recipe! Many people have said these are the best deviled eggs, and while I'm biased, I tend to agree.
Instructions
To start, you're going to need some hard boiled eggs. You can make these by putting cold water and the raw eggs into a large pot, then bring it to a rolling boil on the stove.
It'll take about 7-10 minutes to get a hard boiled egg. You want to make sure there's no raw egg left inside, or you'll be dealing with a mess once you peel them.
When you remove them from the pot, you'll want to put them in an ice bath to stop the cooking. It's just a bowl of ice water, which will bring down their temperature rapidly so they don't stay hot on the inside and continue to cook.
You'll want them at least room temperature, if not cooler, before you try to work with them.
I personally have switched from boiling eggs to steaming them in the Instant Pot - I find they peel a lot easier and are easier to keep intact, but that's just my preference. If you don't have an Instant Pot, then just boil them on the stove.
Once the eggs are done cooking and you've cooled them down, you'll peel them and cut them in half lengthwise. The yolks should pop out easily. Add them all to a medium bowl so we can make our creamy filling.
Now, I know I've said it a million times, but I'm going to say it again - if you don't have animmersion blender, you should get one. Thisis the one I have, and I use it all the time. It's one of the great things I use regularly for meal prep in a hurry.
If you make ajar of homemade paleo mayoahead of time, and have hard-boiled eggs on hand, you can have these deviled eggs whipped up in a jiffy.
Add your remaining ingredients to the bowl and mix it all up until it's smooth. If you don't have an immersion blender, a stand mixer or hand mixer will also work. Just make sure there are no lumps - get it nice and creamy!
Now, at this point, you can just spoon the creamy yolk filling into the egg white halves. If you want them to look fancy, you can spoon the mixture into a piping bag like one you would use for frosting, and add a fancy frosting tip.
Then, when you squeeze it out of the bag, it will have nice edges and a pretty pattern.
Serving
To serve your deviled eggs, place them in a single layer on a tray or dish. If you want to dress them up, you can decorate them with any number of toppings. I just topped these with a sprinkle of our beautiful paprika and some fresh chives, but here's some of my other favorite ways to serve them:
- bacon
- pickled anything
- olives
- chili paste
- sausage
- pulled pork
- mushrooms
- caramelized onions
- buffalo sauce
- hot sauce
- sundried tomatoes
- fresh dill or other herb
- jalapeños
- crispy fried shallots
Or, if you're making this deviled eggs recipe for a party, what about a DIY deviled egg bar? Put each topping you want to offer in a separate small bowl, and let people decorate their own!
This simple appetizer can be made ahead and kept in an airtight container for 2-3 days in the fridge. They're great for the keto diet as well.
Recipe
Quick & Easy Deviled Eggs
Yield: 24 servings
Prep Time: 15 minutes
Total Time: 15 minutes
This quick and easy deviled egg recipe is sure to impress all your guests!
Ingredients
Eggs
- 12 eggs,, hardboiled and peeled
- ⅓ cup + 2 Tablespoons mayonnaise
- 2 Tablespoons dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Garnish
- paprika
- chopped fresh chives
Instructions
- Peel the hardboiled eggs and discard the shells.
- Cut each egg in half lengthwise, then scoop out yolks into a bowl. Place egg white halves face up in a single layer on a platter or tray.
- Add the mayonnaise, mustard, salt and pepper to the yolks.
- Using a hand mixer or stand mixer, beat the yolk mixture until smooth and creamy.
- Scoop a spoonful of the yolk mixture into each egg half, then top with paprika, chives, or other garnishes. If you want the yolks to look fancy, use a piping bag!
Notes
Keep in mind, store bought paprika is going to be a lot darker than mine, because this is from peppers we grew in the garden, dehydrated, and ground up in the spice grinder.
It's ok to have paprika envy. Instead of being jealous, though, why not just plant your own? They grew like weeds. Seriously, I'm pretty sure they would grow anywhere.
We grew them from seeds and they went crazy. Paprika for days. The peppers aren't even spicy - they're like a thin-skinned version of a bell pepper. Mild and slightly sweet and delicious.
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Nutrition Information:
Yield: 24Serving Size: 24 servings
Amount Per Serving:Calories: 53Saturated Fat: 1gCholesterol: 83mgSodium: 89mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 3g
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