Makes 1 dozen
Ingredients
6 organic eggs
3 teaspoons (15 ml) Paleo Mayo
coarse ground sea salt, to taste
paprika, to taste
fresh chives, minced
Instructions
Add eggs to a 3 quart saucepan, add water to cover eggs, place over medium-high heat and bring to a boil. | Cover and remove from heat for 13 minutes. | Transfer eggs to an ice water bath. Let sit until cool. | Crack and peel the eggs. Slice in half, longways. | Pop out the egg yolks with a spoon and transfer to a small bowl. Place egg white on serving platter. | With the back of a spoon crush egg yolks. Add Paleo Mayo and stir to combine. Season with sea salt to taste and stir until smooth, or desired consistency. | Use spoon to transfer mixture back into each egg white. | Garnish with paprika and fresh minced chives and serve. | Enjoy!
Deviled Egg Variations
Instructions
Change up your deviled eggs by replacing the Paleo Mayo with one of the following: mashed avocado, tomato paste, Spicy Mustard.
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Deviled eggs are the classic party plate made paleo with just three ingredients: organic eggs, paleo mayo, and sea salt. The yolks mash creamy and smooth before going back into the whites under a dusting of paprika and fresh chives. Once you master the thirteen-minute boil, they take almost no effort at all.
Pro Tips
- The thirteen-minute covered-off-heat method gives you tender whites without that chalky grey ring around the yolk. Follow the timing exactly for picture-perfect eggs.
- Ice water bath immediately after cooking — the cold shock shrinks the egg slightly inside the shell and makes peeling far easier.
- Mash the yolks thoroughly with the back of a spoon before adding the mayo. Smooth yolks now mean smooth filling later; lumps never fully disappear.
- Fill the whites as generously as you like. If the filling mounds high, the paprika and chives have somewhere to sit.
Frequently Asked Questions
How far ahead can I make deviled eggs?
A day ahead, covered in the refrigerator. Add the paprika garnish just before serving so it stays bright red instead of bleeding into the filling.
What are good paleo deviled egg variations?
The recipe suggests changing up the mix-ins — mustard, avocado, or bacon bits all fold in beautifully. Start with the base and experiment from there.
How do I get easy-to-peel eggs?
Use eggs that are a week or two old rather than farm-fresh, shock them in ice water, and crack and roll gently before peeling under a thin stream of water.
Recipe Card
Ingredients
Method
- Add eggs to a 3 quart saucepan, add water to cover eggs, place over medium-high heat and bring to a boil. | Cover and remove from heat for 13 minutes. | Transfer eggs to an ice water bath.
- Let sit until cool. | Crack and peel the eggs.
- Slice in half, longways. | Pop out the egg yolks with a spoon and transfer to a small bowl.
- Place egg white on serving platter. | With the back of a spoon crush egg yolks.
- Add Paleo Mayo and stir to combine.
- Season with sea salt to taste and stir until smooth, or desired consistency. | Use spoon to transfer mixture back into each egg white. | Garnish with paprika and fresh minced chives and serve. | Enjoy! Deviled Egg Variations Change up your deviled eggs by replacing the Paleo Mayo with one of the following: mashed avocado, tomato paste, Spicy Mustard.
