Deviled eggs are so easy to make, but create a big impact. Traditionally, they’re made with non-paleo mayonnaise, but with a simple switch to my paleo mayonnaise, they’re back on the menu again!
I love devilled eggs as a party food, or just for a snack. Why have hard-boiled eggs, when you can make these?
- 4 free range eggs
- 2 tablespoons paleo mayonnaise
- ½ teaspoon mustard powder
- sea salt and ground pepper
- ½ teaspoon paprika
- In a large pan of cold water, add the eggs, then bring to the boil.
- Allow the eggs to boil for at least 12 minutes, then cool them quickly by pouring cold water into the pan, allowing the hot water to drain away in the sink.
- Remove the eggs and peel the shells off. I find it easiest to lightly smash the eggs on the counter so the whole shell is cracked, then peel off neatly. Be careful to do this cleanly and not damage the egg white.
- Using a good sharp knife (be careful!) cut the egg in half lengthways.
- Remove the egg yolks and place in a bowl.
- Add the mayonnaise, mustard and seasoning to the bowl and mix well.
- If you have the skills, transfer the mixture into a piping bag and pipe the mixture back into the egg halves. Otherwise, just spoon it in!
- Finally, sprinkle the paprika onto the egg halves to garnish.
- Serve and enjoy