There’s nothing quite like a deviled egg – that is if you love eggs, of course! Growing up, and even as an adult, I would bypass the tray of white and yellow orbs – the idea of eating mayo filled eggs was not appealing. But, after mastering aioli, I knew it was my chance to create something savory and delicious.
Make these for a party, or keep them on hand for a quick and portable protein filled snack.
There are 4 musts when making deviled eggs…
- Start with the best farm fresh, pasture raised eggs you can buy (check out your local farmers’ market).
- Don’t use super fresh eggs! Fresh eggs (just hatched from the chicken) will be really hard to peel – trust me (we spent the summer of 2014 preparing egg salad for more than 30+ people on a weekly basis with really fresh eggs – no bueno 🙂 The older the better is key here.
- Center your yolks. Say what? You want the golden yolk centered not lopsided. Simply, store eggs on their side for 12 hours prior.
- Make your own mayo/aioli. Please do not subject your tummy to icky store-bought, soybean oil, “natural flavor” ladden crap! It’s one extra step and is most certainly the difference between good deviled eggs and amazing deviled eggs. If your short on time or still don’t want to whip up your own – try Primal Kitchen’s mayo – good ingredients, we approve (however, we haven’t tasted it).
Now, let’s make some organic, paleo, gluten, grain, soy and dairy free deviled eggs!
First, make your aioli…
Garlic Aioli Use This…
2-4 cloves garlic
2 farm fresh eggs (heat on low-medium until eggs reach 165 degrees)
1 tablespoon whole grain mustard
1 tablespoon lemon juice
1 cup extra virgin olive oil or avocado oil
Sea salt and fresh cracked black pepper to taste
1. Place garlic in food processor and pulse.
2. Add eggs, mustard and lemon juice; pulse to combine.
3. Turn machine on and while it’s running slowly (very slow) add the olive oil.
4. Add salt and pepper; pulse to combine.
To Make the Deviled Eggs Use This…
1 dozen farm fresh eggs (local/organic/pasture raised is best), hard boiled
1/2 cup aioli
1/4 teaspoon Spanish smoked paprika
Salt and pepper to taste
1. After you’ve peeled and split your eggs, scoop out the yolks into a small-medium size bowl. Mash yolks with fork.
2. Add aioli, paprika, a sprinkle of salt and pepper. Mix well to combine. Add more aioli if needed to get to the creamy consistency you want. Taste, add salt and pepper as desired.
3. Place yolk mixture into a small ziploc bag, cut off the end and squeeze into the egg white halves. Or simply use a spoon to fill.
4. Sprinkle with paprika or fresh cracked black pepper.
5. Chill before serving.
Garlic Parsley Deviled Eggs by Paleo Leap
Spicy Avocado Deviled Eggs by Delicious by Dre
Coconut Curry Deviled Eggs by Delicious Paleo
For a comprehensive guide to hard boiling eggs, check out My King Cook.
These very same ingredients can be used to make the most fresh and delicious egg salad you could ever want. Simply cross-cut your hard-boiled eggs, add aioli, and sprinkle in 2-4 tablespoons of freshly chopped parsley and/or dill. I like to add 1-2 teaspoons of celery seed too!