Many of you already know how easy these are to make, but in case you don’t, I’m posting the recipe for you. 🙂
First, do you hate peeling hard-boiled eggs?
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.
Why is this the BEST Deviled Egg Recipe?
Because they're made with homemade mayo of course — no worries about what rotten oils are in these!
Super Nutritious and BEST Deviled Egg Recipe (or Basic Egg Salad Recipe)
- 16 eggs pastured eggs are best
- 3/4 cup homemade mayo it seriously takes 3 minutes, check out the video for how I make it at that post
- 1-2 Tablespoons regular mustard
- Pepper and sea salt to your taste
- Optional: 2 teaspoons palm or coconut sugar – my secret ingredient to make them extra dreamy. You can leave it out and they’re still good, but it’s not that much, especially split between 32 egg halves.
- Optional: add 1-2 Tablespoons of sour cream if you want a creamier filling
- Optional: sprinkle paprika over the top
- For hard boiling the eggs, I've tested this a lot, and here's a way that they peel pretty well--not as easily as when you use a pressure cooker, but if you're doing them on the stove, this is the best method: Boil water FIRST, add 1 teaspoon of baking soda, then carefully add eggs to boiling water, lowering them in carefully with a big spoon or a steamer basket. Boil 10 minutes. Then cover with cold/ice water until cool enough to peel. (Here's another way to make hard-boiled eggs.)Cut the eggs in half length-wise and pop the yolk into a separate bowl.
- For the filling, smash the yolks with a fork. Add the mayo, mustard, sea salt and pepper, and optional sugar. Add optional sour cream if desired. Mix well--use a stick blender to make it extra creamy. Fill the egg whites--not too full or you’ll run out. To make them extra pretty, pipe the filling in with a frosting tip and refridgerate. Sprinkle on paprika if desired, right before serving.
For Basic Egg Salad:
- It’s the same thing only you also chop up the egg whites and mix them in with the yolk filling. Optional: stir in onions and/or celery, chopped up small.
- 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.
- If you do serve the egg salad on bread or a bun, I always toast it in butter until golden to give it a tasty little crunch.
A variation from a reader and guest-poster, Barb:
I’d love to offer my favorite recipe here but I never measure. I always just kind of throw it together to taste. Typically I use the usual mayo, mustard, onion and paprika but on occasion I’ll add curry powder. For those of you interested in a super nutrient dense recipe for some unusual deviled eggs, I’ll add the following. Keep in mind I have not yet tested this recipe so it might be something you play around with.
- 8 hard cooked eggs
- 2 Tablespoon drained canned tuna
- 4 anchovy fillets, canned or bottled in olive oil, drained and oil reserved (optional)
- 6 black olives, pitted
- 1 teaspoon capers, rinsed and drained
To make the filling, place the yolks, tuna, 2 anchovy fillets, 4 olives and the capers in a food processor and blend smooth, add 1 teaspoon of the reserved oil or extra virgin olive oil to achieve the right consistency. Cut the remaining anchovies and olives into thin strips for garnishing the filled eggs.
Let me know if you think this is the best deviled egg recipe too? What kinds of things do you like to add to your deviled eggs or egg salad?
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