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Many of you already know how easy these are to make, but in case you don’t, I’m posting the recipe for you. 
These go fast around here, and a plate full lasts about a half-day with our family of 6. I let everyone snack on them and grab and go as they’re walking by the kitchen. It’s the only eggs my picky teen will eat these days (“Mom, I’m sick of eggs!”), so I make them once or twice a week.
Use 16 eggs to make 32 deviled eggs:
- Put cold water into a big pot, place healthy pastured eggs in the pot carefully and bring to a boil.
- Boil for 11 minutes. (Is that how long you boil yours? That’s just how long I’ve always done it.)
- Carefully pour out the hot water, run cold water over the top for a couple minutes, and let cool.
- Peel and rinse with filtered water.
- Carefully cut in half, plopping the yolk out into a bowl.
Filling:
- Smoosh the yolks with a fork
- Add 3/4 c. mayo (try my new homemade mayo recipe!)
- 1-2 T. prepared mustard
- Pepper and sea salt to your taste – we like a lot
- Optional: 1 T. palm sugar – my secret ingredient to make them extra dreamy. Yes, I know, you can leave it out and they’re still good, but it’s not that much (especially split between 32 eggs).
- Mix well, and fill the egg whites. Not too full or you’ll run out. Trust me.
For Basic Egg Salad:
It’s the same thing only you chop the egg whites and mix them in with the yolk filling. I like plain deviled eggs better though because they’re a snack by themselves. With egg salad, I’m tempted to eat it with more carbs, like on a sandwich or cracker.
Do you have any variations to share?
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{ 8 comments… read them below or add one }
Hi Kelly – I have a method for hardboiling eggs that I love…and I wonder if I’m doing less harm to the yummy pastured eggs by subjecting them to gentler cooking? Place the eggs in the pot, cover with cold water, boil for ONE MINUTE – turn off the heat – cover tightly and let sit for 10 minutes. This yields an egg that is SLIGHTLY moist in middle of the yolk -just a touch – if you want them completely dry go 12 minutes. I used to do it like you – boiling 11-12 minutes, but I’ll never go back!
SCB’s last blog post..Stumptown Downtown
SCB,
Your method does work great. I have found from the lady I get my eggs from that the older the eggs, the easier they peel. If they are really fresh you will probably get a lot of egg with the shell when you peel. Recipe looks great Kelly!
Sassy
I second SCB’s method. I’ve been cooking hard-boiled eggs this way for years (and years…) and it does great every time! I buy 5 dozen pastured eggs every week for our family of 6, and boil one dozen either to eat plain or in egg salad, and the other 4 for raw eggs in smoothies, cooking for breakfast, or baking. I have one who gets tired of them, but he can always be counted on for French toast, so we usually jump the hurdle that way. An orange Julius is another good way to disguise them.
Ooooh, I love that method, and I’m going to do that from now on, too! Thanks for the great tip SCB & Nancy O!
Sassy, I always wondered why some peel easier than others, that makes sense.
Nancy O, how do you make orange Julius???
Thanks guys,
Kelly
There used to be a little place in malls called Orange Julius…I don’ t even know if they still exist. Basically they are blended milk and orange juice drinks…kind of a creamsicle smoothie. I put some frozen orange juice concentrate in the blender and add milk, a bit of stevia, coconut oil, a little vanilla and eggs. Then blend till smooth and add a few ice cubes if you want. I’ve never had a recipe, but just found several online when I googled it. The only problem is they are FULL of sugar. and it’s definitely not necessary. Their basic recipe calls for 6 ounces frozen concentrate to about 2 cups milk. I use more milk than that and add a couple eggs. I also add bananas sometimes, or pineapple. We all love them. I’ve also put some yogurt and kefir in them…so versatile!
I jumped in the water kefir deep end today. I’m a little nervous, but so excited!
mmmm now I want some deviled eggs. Haven’t had any in years.
Hi Kelly,
How do you store so many deviled eggs without them all mashing/ sliding together?
Debbie
Debbie, they don’t very often last long enough to have to store them in the frig, but if there are any left, I just put them on a plate and cover. I don’t care if they slide or bump together, they still taste good.
NancyO, yummO recipe!
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