DEVILED EGGS
Deviled eggs are a fun little party dish that I love to serve as an appetizer anytime I have people over. They also double as a great snack or quick breakfast, so I tend to make a lot of them at a time. They have a charming, almost vintage vibe that I find entertaining, and they’re surprisingly easy to add to so you never get bored with them. SERVES 6
PREP TIME: 20 minutes
COOK TIME: 10 minutes
6 eggs
½ cup Homemade Mayo (here)
1 tablespoon (15 ml) finely chopped red onion
½ teaspoon dried mustard
½ teaspoon dill pickle relish
½ teaspoon white vinegar
Salt
Freshly ground black pepper
Paprika, for garnish
- Hard-boil the eggs by placing them in a saucepan with enough water to cover them. Bring the water to a boil, and boil for 10 minutes. Use a large spoon to transfer the eggs to a colander, and place under cold running water to cool. Peel and set aside until ready to make the rest of the dish.
- Halve each egg lengthwise, and pop the yolks out into a large bowl. Add the Homemade Mayo, onion, mustard, relish, and vinegar, and mix until smooth. Season with salt and pepper.
- Spoon the yolk mixture into a piping bag (or just use a large resealable plastic bag and cut one corner off). Carefully fill each egg white half with the yolk filling.
- Sprinkle with paprika and serve.
VARIATION 1 SMOKED SALMON DEVILED EGGS: Top each deviled egg with a slice of smoked salmon, a couple of capers, and ½ teaspoon finely chopped red onion.
VARIATION 2 SHRIMP DEVILED EGGS: Mix the deviled egg filling with 1 teaspoon (5 ml) minced fresh parsley, 1 teaspoon (5 ml) minced fresh dill, and 2 to 3 ounces chopped cooked shrimp.
PALEO PAIR: Serve alongside Kale Salad with Onion and Avocado (here) or Shaved Brussels Sprout Salad with Apple Cider Vinaigrette (here).
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These deviled eggs fill tender egg white halves with a creamy yolk mixture of homemade mayo, red onion, dried mustard, dill relish, and a whisper of white vinegar. They have a charming vintage vibe and take about 20 minutes. Double the batch - they vanish fast.
Pro Tips
- Boil the eggs exactly 10 minutes, then cool them under cold running water. Over-boiled yolks turn chalky with green rings.
- Pop the yolks out and mash them with the mayo, onion, mustard, relish, and vinegar until completely smooth before filling the whites.
- No piping bag? Use a resealable plastic bag with one corner snipped off - it pipes the filling just as neatly.
- Dust the filled eggs with paprika just before serving for that classic finish.
- Variations: top each egg with smoked salmon, capers, and red onion, or fold chopped cooked shrimp, parsley, and dill into the filling.
Frequently Asked Questions
Are deviled eggs paleo?
With homemade mayo they are - eggs, mayo, red onion, dried mustard, relish, and vinegar. Check store-bought relish for added sugar.
How long do deviled eggs keep?
Covered in the refrigerator for up to 2 days. Pipe them just before serving for the freshest look.
Can I make them ahead of time?
Yes - boil and peel the eggs up to 2 days ahead, and keep the yolk filling in a separate container until you are ready to fill.
What should I serve with deviled eggs?
They are a natural appetizer for any gathering, and they sit beautifully alongside a kale salad or shaved Brussels sprout salad.
Recipe Card
Ingredients
Method
- Sprinkle with paprika and serve.
