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Homemade paleo deviled eggs recipe

Easy Paleo Deviled Eggs Recipe | Whole30 Approved

  • Author: Anna Dykeman



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!


  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!)
  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!)
  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.
  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.