Picture this: As you’re taking a bite, you’re feeling the smooth, firm egg white that provides the perfect canvas for the rich, creamy filling inside. Made of a blend of mashed egg yolks and mayonnaise with avocado and yolk, you’re tasting a wholesome richness that you can’t get enough of. Each bite is a blend of savory, creamy, and sometimes even slightly spicy flavors that are encased in the boiled eggs – satisfying and health-conscious.
Best part? It’s a super easy recipe to make, especially if you’re in a rush to prepare for special occasions or just want a great snack! This is one of those healthy recipes that you will want to make all the time.
How to Make Paleo Deviled Eggs
Here’s what you need:
- 12 large eggs
- 1/3 cup Paleo-friendly mayonnaise (made with avocado or olive oil)
- 1 teaspoon Dijon mustard (ensure it’s Paleo-compliant, without added sugar or wine)
- 1/4 teaspoon paprika, plus extra for garnish
- Sea salt and pepper, to taste (really just a pinch of salt and pepper)
- Optional: Fresh herbs for garnish (like parsley or chives) or bacon bits
Tip: If you’re in the US, I highly recommend using the mayonnaise by Primal Kitchen!
Alternative Ingredients:
- Mayonnaise – Avocado, homemade Paleo mayo (egg yolks, lemon juice, mustard, and olive or avocado oil)
- Mustard – Stone ground mustard, wasabi or horseradish mustard
- Seasonings and Spices – Turmeric, cumin or curry powder, garlic powder, fresh dill, chives, cayenne pepper or chili flakes, minced jalapeño
- Protein Additions – Smoked salmon, Paleo-friendly bacon
- Veggie Toppings – Chopped pickles or capers (sugar-free and Paleo-compliant), diced red onion or shallots, sliced olives
- Extra Creaminess – Coconut cream, nut butters (like almond or cashew butter)
- Garnishes – Paprika or smoked paprika, fresh cilantro or parsley, lemon zest
Making homemade mayo is actually super easy! So, don’t be afraid to experiment a little.
Step-by-Step Instructions For The Best Deviled Eggs
Step 1: The first thing you want to do is get hard boiled eggs – for this, place eggs in a large pot and cover them with cold water that should be about an inch high, then bring it to boil over medium-high heat. Once the water starts boiling, cover the pot and turn off the heat and let the eggs sit in the hot water for at least 10-12 minutes (more is ok, too!)
Step 2: Once the eggs are cooked, take them out and let them cool off at room temperature – if you want to speed up this process, put the eggs into a medium bowl and give them an ice water bath (this will also make the peeling easier!)
Step 3: After the eggs have cooled completely off, carefully peel and cut them lengthwise. After that, take out the hard boiled egg yolks and set them aside in a small bowl.
Step 4: To prepare the filling, mash the egg yolks with a fork before adding the paleo mayonnaise, Dijon mustard, paprika, salt, and pepper – mix it all well until it’s smooth and creamy. Consider using an immersion blender to make it creamier!
Finally, for color, flavor, and garnish, add a sprinkle of paprika over the top – if you want to go all out, you can also add some fresh herbs like chives or parsley for extra garnishing.
Enjoy your deviled eggs on a platter and serve immediately or chilled from the fridge – to keep them fresh as long as possible, use plastic wrap and leave them in the fridge for up to 3 days.
Expert Tips for Deviled Egg Recipe
- If the filling is too thick, add a little more mayonnaise, pickle juice, or a few drops of lemon juice to it.
- For best results and to get that neat look on your eggs, use a piping bag with a star tip to pipe the mixture into the eggs.
- Fresh eggs can be more difficult to peel. For easier peeling, use eggs that are a few days old – to make peeling even easier, consider giving your hard boiled eggs an ice bath where you add them to a bowl of ice water as soon as it is boiling!
- Experiment with other additions, such as minced pickles, avocado, or bacon bits, to create different flavors and variants – create your own perfect snack!
What to Serve with Deviled Eggs
Deviled eggs make an amazing appetizer that pairs so well with many other dishes to create a mix of delicious flavors. So, if you’re planning a get together with friends and loved ones and want to impress them, these deviled eggs will be the ones!
Salads
- A crisp garden salad with a light strawberry vinaigrette
- Potato salad, especially one with a mustard or herb dressing
- Coleslaw, either traditional or with a vinegar-based dressing for a lighter touch
Simple appetizer that pair well
- Assorted finger sandwiches, like cucumber, chicken salad, or egg salad
- Pita pockets filled with grilled vegetables and hummus
- Wrap sandwiches
- Italian Bruschetta
- Cheese charcuterie platter
Main Course
- Grilled chicken, steak, or fish
- Vegetable skewers or grilled corn cobs
- Shrimp cocktail or smoked salmon
- A light seafood salad
Desserts
- Fruit tarts or berry parfait
- Cakes and cupcakes
- Chocolate-dipped strawberries
- Apple pie or peach cobbler
- Cheesecake
- Panna Cotta
Frequently Asked Questions (FAQs)
Feel free to leave a comment if you can’t find the answer here.
How Do You Make Paleo Mayonnaise for Deviled Eggs?
Paleo mayonnaise is actually pretty easy to make! You can make it by blending egg yolks, lemon juice or vinegar, mustard, and then slowly adding olive or avocado oil until the mixture emulsifies and becomes thick – keep it in an airtight jar in the fridge to preserve freshness!
What Are Some Paleo-Friendly Toppings for Deviled Eggs?
Here are some paleo-friendly toppings:
- Herbs like dill and chives
- Spices like paprika
- Proteins like smoked salmon or bacon
- Vegetables like olives and capers
What’s a Good Alternative to Mayo in Paleo Deviled Eggs?
If you can’t get your hands on good paleo mayo, you can also use mushed avocado to still get that creamy texture.
Print
Easy Paleo Deviled Eggs Recipe | Whole30 Approved
Ingredients
Here’s what you need:
- 12 large eggs
- 1/3 cup Paleo-friendly mayonnaise (made with avocado or olive oil)
- 1 teaspoon Dijon mustard (ensure it’s Paleo-compliant, without added sugar or wine)
- 1/4 teaspoon paprika, plus extra for garnish
- Sea salt and pepper, to taste (really just a pinch of salt and pepper)
- Optional: Fresh herbs for garnish (like parsley or chives)
Tip: If you’re in the US, I highly recommend using the mayonnaise by Primal Kitchen!
Instructions
- The first thing you want to do is get hard boiled eggs – for this, place eggs in a large pot and cover them with cold water that should be about an inch high, then bring it to boil over medium-high heat. Once the water starts boiling, cover the pot and turn off the heat and let the eggs sit in the hot water for at least 10-12 minutes (more is ok, too!)
- Once the eggs are cooked, take them out and let them cool off at room temperature – if you want to speed up this process, put the eggs into a medium bowl and give them an ice water bath (this will also make the peeling easier!)
- After the eggs have cooled completely off, carefully peel and cut them lengthwise. After that, take out the hard boiled egg yolks and set them aside in a small bowl.
- To prepare the filling, mash the egg yolks with a fork before adding the paleo mayonnaise, Dijon mustard, paprika, salt, and pepper – mix it all well until it’s smooth and creamy. Consider using an immersion blender to make it creamier!
Finally, for color, flavor, and garnish, add a sprinkle of paprika over the top – if you want to go all out, you can also add some fresh herbs like chives or parsley for extra garnishing.
