Deviled Eggs

Paleo, Keto, Soy-Free, Gluten-Free, Minimal Ingredients, Easy

Enjoy these deviled eggs as an appetizer or as a protein-filled snack made with a homemade olive oil-based mayo and sprinkled with ground paprika.

Is it just me, or does most of your deviled egg consumption happen around Easter too? Okay, well I’m glad I’m not the only one!

Every year we dye Easter eggs (or as my boys like to call them… dino eggs) and every year we make waaaay to many. For at least a week after Easter, you’ll usually find us eating leftover ham and egg salad.

This year I am taking all our eggs and turning them into deviled eggs – because I just can’t get enough of them! These protein-filled appetizers (or snacks) are perfect for hungry tummies, and they will go fast!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your deviled eggs turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Deviled Eggs

1. Cut each egg in half (lengthwise) and gently squeeze the yolk into a medium-sized bowl. Place egg halves onto an egg platter or edged dish.

2. Finely mash yolks with a fork and fold in mayo, mustard, vinegar, salt, and black pepper.

3. Add the mixture to a piping bag and pipe about 1 tablespoon into each egg half. Optional: sprinkle with paprika.

Tip: If you do not have a piping bag you can easily use a tablespoon to fill the egg halves. 

How to Make Paleo Deviled Eggs

How to Make the 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 alone. 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? You bake them!

1. Preheat the oven to 325 degrees.

2. Place 1 egg into each compartment of a muffin tin and bake in the preheated oven for 30 minutes.

3. Carefully remove eggs with a pair of tongs and shock them in an ice-cold bath of water.

4. Peel effortlessly!

How to Store Paleo Deviled Eggs

Deviled eggs can be stored in an airtight container in the refrigerator for 24 hours or up to 2 days – but no longer.

Essential Equipment for Making Paleo Deviled Eggs

Piping Bag – A piping bag provides a mess-free and perfectly filled egg every time. If you do not have one, no worries, use a round tablespoon and fill each egg that way.

More Paleo Appetizers

Mango Salsa – Add a little sweetness to each bite with this mango infused salsa!

Caribbean Spiced Chicken Wings – Take your taste buds on vacation with these Caribbean spiced wings!

Bacon-Wrapped Asparagus – The perfect appetizer for those bacon lovers in your life!

Basic Staples for Making Paleo Deviled Eggs

Eggs – Local pasture-raised eggs are best when the budget allows, otherwise organic or free-range should be considered before buying conventional.

Mayo – I love the taste of homemade mayo! If you are short on time and money allows for it, brands like Primal Kitchen offer avocado-based mayos!

Yellow Mustard – The mustard adds to the texture, flavor, and density.

White Vinegar – The white vinegar adds a hint of acidity.

Sea Salt – Everyone has their favorite brand of sea salt, use whatever you have on hand for this recipe!

Black Pepper – Just like salt, use whatever you have on hand for this recipe!

Paprika – Traditionally, deviled eggs are sprinkled with paprika, but feel free to omit it or add your own toppings, like bacon bits! 😉

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How to Make Paleo Deviled Eggs
How to Make Paleo Deviled Eggs
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Deviled Eggs

Enjoy these deviled eggs as an appetizer or as a protein-filled snack made with a homemade olive oil-based mayo and sprinkled with ground paprika.
Course Appetizer
Keyword boiled eggs
Prep Time 5 minutes
Servings 12
Calories 70kcal
Author Angela Blanchard

Ingredients

Instructions

  • Cut each egg in half (lengthwise) and gently squeeze the yolk into a medium-sized bowl. Place egg halves onto an egg platter or edged dish.
  • Finely mash yolks with a fork and fold in mayo, mustard, vinegar, salt, and black pepper.
  • Add the mixture to a piping bag and pipe about 1 tablespoon into each egg half. Optional: sprinkle with paprika.

Notes

 
If you do not have a piping bag you can easily use a tablespoon to fill the egg halves. 

Nutrition

Serving: 1g | Calories: 70kcal | Carbohydrates: 0g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 89mg | Potassium: 31mg | Sugar: 0g | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.3mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.