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Deviled Eggs

Deviled Eggs

Deviled Eggs

Paleo, Minimal Ingredients, Gluten Free – App

Hi, Mama! Are you wondering what to do with all those Easter eggs you just boiled, colored, and are now sitting in your fridge? Perfect solution: Deviled Eggs.

Homemade Deviled Eggs that are Paleo AND easy to make. Great for bringing a healthy dish to pass to any event or just snack on at home.

Naturally free of grains, gluten, dairy, soy, refined sugar, legumes, and all things processed.

How to make a perfect hard “boiled” egg

Have you ever boiled an egg and after found yourself needing stitches from jamming the hard shell into your nail bed? You are not the only one. After last Easter’s epic failure and almost trip to the ER, I found myself wondering, how do you make the perfect hard boiled egg?

Naturally, I turned to Google and spent my entire weekend trying to figuring out the best way to make hard boiled eggs that peeled effortlessly. I know what your thinking… don’t you have anything else better to do? YES, yes, I DO – but tackling my never-ending to-do list is way worse than boiling eggs. No joke.

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I tried three different boiling methods:

1. Adding white vinegar to boiling water.

2. Adding salt to boiling water.

3. Just boiling water.

The goal was to find the best way to boil an egg to get the peel to come off without looking like Edward Scissorhands tried peeling it.

Honestly, they all turned out the same – looking like Edward peeled them.

I even tried the peeling under the water method. I did not notice much of a difference, but it did make clean-up easier.

Which ultimately leads to me to baking my eggs. Yes, baking…

This process was so easy a cave dweller could do it.

You’ll want to preheat the oven to 325. Place eggs in a muffin tin and bake for 30 minutes. Carefully (just in case you are accident prone, like me) remove eggs and shock them in ice cold water right away! Peel and enjoy!

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Deviled Eggs

Homemade Deviled Eggs that are Paleo AND easy to make. Great for bringing a healthy dish to pass to any event or just snack on at home.

Jump to Recipe

Ingredients

Time needed: 5 minutes.

How to Make Paleo Deviled Eggs

  1. Peel boiled eggs, cut in half, and remove the yellow yolk portion and place into a bowl.

  2. Place cut and gutted eggs onto an egg platter.

  3. Finely mash yolks with a fork and stir in homemade mayo, yellow mustard, white vinegar, salt, and pepper.

  4. Add mixture to a piping bag and pipe desired amount into egg halves. Sprinkle with paprika.

Tips & Tricks

  • If you do not have a piping bag you can easily use a tablespoon to fill the egg halves. 
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See recipe below for exclusive tips, tricks, and modifications.

Paleo Deviled Eggs App

Happy Eating!

-Angela Blanchard, PHC

Buy all your Paleo staples on Amazon at Mom Eats Paleo storefront here.

Paleo Deviled Eggs App
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Deviled Eggs

Homemade Deviled Eggs that are Paleo AND easy to make. Great for bringing a healthy dish to pass to any event or just snack on at home.
Course Appetizer
Prep Time 5 minutes
Servings 12
Calories 70 kcal
Author Angela Blanchard

Ingredients

Instructions

  1. Peel boiled eggs, cut in half, and remove the yellow yolk portion and place into a bowl. Place cut and gutted eggs onto an egg platter.

  2. Finely mash yolks with a fork and stir in homemade mayo, yellow mustard, white vinegar, salt, and pepper.

  3. Add mixture to a piping bag and pipe desired amount into egg halves. Sprinkle with paprika.

Recipe Notes

  • If you do not have a piping bag you can easily use a tablespoon to fill the egg halves. 
Nutrition Facts
Deviled Eggs
Amount Per Serving (1 g)
Calories 70 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 95mg32%
Sodium 89mg4%
Potassium 31mg1%
Carbohydrates 0g0%
Sugar 0g0%
Protein 3g6%
Vitamin A 130IU3%
Calcium 13mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Homemade Paleo Mayo with only Four Ingredients
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Paleo Mayo

Homemade Paleo Mayo that is Paleo AND easy to make. Only four ingredients and ready in five minutes. Great for sandwiches and dips.
Prep Time 5 minutes
Servings 16 oz
Calories 135 kcal

Ingredients

Instructions

  1. Using a food processor combine egg, ground mustard, salt, and 1/4 cup extra light olive oil.

  2. Slowly trickle the rest of the olive oil into food processor.

  3. Once mayo is thick, fold in lemon juice.

Recipe Notes

  • This recipe will yield about one cup of mayonnaise and last up to two weeks in the fridge.
Nutrition Facts
Paleo Mayo
Amount Per Serving (1 Tablespoon)
Calories 135 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 76mg3%
Potassium 3mg0%
Carbohydrates 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 15IU0%
Vitamin C 0.3mg0%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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