Kelly the Kitchen Kop
Menu
  • Home
  • About
  • Shop
    • Natural Living
    • Non-Toxic Skin Care & Makeup
    • Real Food
    • Superfood Supplements
    • Close
  • Blog
  • Newsletter
    • Search Help
    • Close
Menu
  • Search Help
  • About
  • Blog
  • Shop
  • Non-Toxic Skin Care
  • Archives
  • ON THE BLOG:
  • Recipes
      • Appetizers & Dip Recipes
      • Asian Recipes
      • Beverage Recipes & Info
      • Bread Recipes & Info
      • Breakfast Recipes & Info
      • Crock Pot Recipes
      • Dessert Recipes & Info
      • Egg Recipes & Info
      • Fast & Easy Meals
      • Fermented Foods & Recipes
      • Gluten/Grain-free/Keto/Low-Carb Recipes & Ideas
      • Holiday Recipes & Posts
      • Lunch Ideas & Recipes/Sandwiches
      • Main Dish Beef Recipes
      • Main Dish Pork Recipes
      • Main Dish Poultry Recipes
      • Meatless Recipes & Info
      • Mexican Recipes
      • Misc. & Condiment Recipes
      • Pressure Cooker Info & Recipes
      • Salads & Dressing Recipes
      • Seafood Recipes & Info
      • Side Dish Recipes
      • Snack Ideas & Recipes
      • Soups, Stews, & Broth Recipes
    • Close
  • Real Food
      • *Real Food for Rookies Book
      • *Real Food for Happy Kids book
      • Artificial Flavors-Colors-Sugars
      • Choosing Real Food
      • Coconut Oil Info
      • Cod Liver Oil Info
      • Coffee & Alternatives
      • DIY and Tutorials
      • Eating Out & Restaurant Food
      • Entertaining
      • Favorite Kitchen Stuff
      • Grains Info-Paleo-Keto-Carbs
      • Healthy Diets-Weight Loss
      • Healthy Fat-Cholesterol Issues
      • Healthy Meat Choices
      • Interviews
      • Kitchen Goals
      • Meal Planning
      • Olive Oil Info
      • Organ Meats
      • Real Milk
      • Superfoods and Supplements
      • Tips for Rookies
      • Tips on Affording Healthy Food
      • Tips on Saving Time
      • Traveling and Real Food
      • WAPF
    • Close
  • Remedies
        • ADD-ADHD-Autism
        • Allergies-Food Allergies
        • Alzheimers-Dementia
        • Anxiety-Depression-Mental Health-Stress
        • Arthritis-Rheumatoid Arthritis-Bone Health
        • Autoimmune Issues-Fibromyalgia-Fatigue
        • Back Pain-Neck Pain-Migraines-Chronic Pain
        • Blood Pressure
        • Cancer Information
        • Colds-Infections-Antibiotics-Respiratory Problems
        • Colostrum Benefits
        • Dental Health
        • Diabetes-Blood Sugar Issues
        • Digestive Issues-Gut Health
        • Heart Health
        • Homeopathy Articles
        • Hormones-Thyroid-Breast-Female Issues
        • Immune System Health
        • Lice Help & Info
        • Menopause-Andropause Posts
        • Skin Issues
        • UTI-Kidney Stones
    • Close
  • Healthy Living
      • Healthy Living
      • Colostrum
      • Corruption & Your Rights
      • DIY Natural Products
      • Emergency Prep
      • Essential Oil Posts
      • Exercising
      • Gardening-Farming-Preserving
      • Natural Living
      • Reviews
      • Sleep
      • Safe & Healthy Water
      • Skin care
      • Miscellaneous
      • Jill’s Column
      • Joanie’s Column
      • Susan’s Column
      • Blog Misc.
      • Morning-Mix-Up
      • Food Flops
      • Conferences
      • Personal
      • Healthy Parenting
      • Feeding Kids
      • Homeschooling
      • Healthy Pregnancy-Babies-Infertility-Sterilization
      • Learning-Behavior Issues
      • Parental Rights
      • Vaccine Decisions
    • Close
  • Start Here
  • Skin Care
  • Colostrum
Menu
  • Search Help
  • About
  • Blog
  • Shop
  • Non-Toxic Skin Care
  • Archives
  • ON THE BLOG:
  • Recipes
      • Appetizers & Dip Recipes
      • Asian Recipes
      • Beverage Recipes & Info
      • Bread Recipes & Info
      • Breakfast Recipes & Info
      • Crock Pot Recipes
      • Dessert Recipes & Info
      • Egg Recipes & Info
      • Fast & Easy Meals
      • Fermented Foods & Recipes
      • Gluten/Grain-free/Keto/Low-Carb Recipes & Ideas
      • Holiday Recipes & Posts
      • Lunch Ideas & Recipes/Sandwiches
      • Main Dish Beef Recipes
      • Main Dish Pork Recipes
      • Main Dish Poultry Recipes
      • Meatless Recipes & Info
      • Mexican Recipes
      • Misc. & Condiment Recipes
      • Pressure Cooker Info & Recipes
      • Salads & Dressing Recipes
      • Seafood Recipes & Info
      • Side Dish Recipes
      • Snack Ideas & Recipes
      • Soups, Stews, & Broth Recipes
    • Close
  • Real Food
      • *Real Food for Rookies Book
      • *Real Food for Happy Kids book
      • Artificial Flavors-Colors-Sugars
      • Choosing Real Food
      • Coconut Oil Info
      • Cod Liver Oil Info
      • Coffee & Alternatives
      • DIY and Tutorials
      • Eating Out & Restaurant Food
      • Entertaining
      • Favorite Kitchen Stuff
      • Grains Info-Paleo-Keto-Carbs
      • Healthy Diets-Weight Loss
      • Healthy Fat-Cholesterol Issues
      • Healthy Meat Choices
      • Interviews
      • Kitchen Goals
      • Meal Planning
      • Olive Oil Info
      • Organ Meats
      • Real Milk
      • Superfoods and Supplements
      • Tips for Rookies
      • Tips on Affording Healthy Food
      • Tips on Saving Time
      • Traveling and Real Food
      • WAPF
    • Close
  • Remedies
        • ADD-ADHD-Autism
        • Allergies-Food Allergies
        • Alzheimers-Dementia
        • Anxiety-Depression-Mental Health-Stress
        • Arthritis-Rheumatoid Arthritis-Bone Health
        • Autoimmune Issues-Fibromyalgia-Fatigue
        • Back Pain-Neck Pain-Migraines-Chronic Pain
        • Blood Pressure
        • Cancer Information
        • Colds-Infections-Antibiotics-Respiratory Problems
        • Colostrum Benefits
        • Dental Health
        • Diabetes-Blood Sugar Issues
        • Digestive Issues-Gut Health
        • Heart Health
        • Homeopathy Articles
        • Hormones-Thyroid-Breast-Female Issues
        • Immune System Health
        • Lice Help & Info
        • Menopause-Andropause Posts
        • Skin Issues
        • UTI-Kidney Stones
    • Close
  • Healthy Living
      • Healthy Living
      • Colostrum
      • Corruption & Your Rights
      • DIY Natural Products
      • Emergency Prep
      • Essential Oil Posts
      • Exercising
      • Gardening-Farming-Preserving
      • Natural Living
      • Reviews
      • Sleep
      • Safe & Healthy Water
      • Skin care
      • Miscellaneous
      • Jill’s Column
      • Joanie’s Column
      • Susan’s Column
      • Blog Misc.
      • Morning-Mix-Up
      • Food Flops
      • Conferences
      • Personal
      • Healthy Parenting
      • Feeding Kids
      • Homeschooling
      • Healthy Pregnancy-Babies-Infertility-Sterilization
      • Learning-Behavior Issues
      • Parental Rights
      • Vaccine Decisions
    • Close
  • Start Here
  • Skin Care
  • Colostrum

Kelly the Kitchen Kop

Best Deviled Egg Recipe — Super Nutritious Basic Deviled Eggs (or Basic Egg Salad Recipe)

March 8, 2024 13 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

Share this post:

FacebookPinterestEmail
Jump to Recipe - Print Recipe

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?

Click here to read about how EASY it is to peel hard-boiled eggs cooked in the pressure cooker.

***Or keep reading for how to cook hard-boiled eggs NOT in a pressure cooker.

best deviled egg recipe

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 great for picky kids, most everyone loves these!

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!

Print Recipe

Super Nutritious and BEST Deviled Egg Recipe (or Basic Egg Salad Recipe)

Servings: 32 deviled eggs
Author: Kelly the Kitchen Kop

Ingredients

  • 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.

Instructions

  • 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, enough to cover however many eggs you're cooking. 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. Cover, cook for 13 minutes. Then carefully remove them from the boiling water and place in another pan or bowl and cover with ice water for 15 minutes.
    They can be stored in their shells and peel them later if desired.
  • Cut the eggs in half length-wise and pop the yolk into a separate bowl. Cut a small piece from the very bottom of the egg so it'll sit flat for filling and serving.
  • 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.
  • TIP: To make them sit still and not roll around on your platter, cut a small piece from the bottom of each half of the egg white!

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. Yum!
  • 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 serve the egg salad on bread or a bun, I always toast first 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?

Healthy meal plans any dietMeal Planning Help!

Sick of planning meals and answering the question, “What am I going to feed these people?”  No matter what kind of eater you are…   Check out these affordable interactive easy-to-use meal plans where the work is done for you!   Also read over my review to see what I thought of it.

Photo by Rosalie Barley on Unsplash

Print Friendly, PDF & Email

Share this post:

FacebookPinterestEmail

Want to know which real food to buy, why, and where to find it? Get helpful emails & free printables including a GROCERY STORE CHEAT SHEET with clear 'buy this, NOT that' advice in every food category:

Comments

  1. terrileewa says

    March 25, 2017 at 9:34 AM

    I plan to try these made with our yummy fermented mustard and sour cream.

    Reply
    • KitchenKop says

      March 25, 2017 at 9:35 AM

      Wow, fermented mustard, never heard of that one, sounds good!

      Kelly

      Reply
  2. Janet says

    November 25, 2013 at 12:21 PM

    I will have to try the boil and sit method for my next batch of deviled eggs. Thanks for that suggestion!

    I use one dozen eggs at a time (making 24 deviled eggs), and I slice the eggs in half lengthwise.
    The following ingredients are the ones I use. It’s hard to offer exact measurements because this recipe came from my mom, and she never measures either. My apologies that I have not used homemade mayo yet, but I do get my eggs from someone nearby who has free roaming, pastured birds.

    Using a food processor (this makes really easy work of mashing and blending), process:

    12 cooked egg yolks, about 2 T mayonnaise (more?), about one T. spicy brown mustard (less?), at least one Tablespoon horseradish (it comes in a glass jar in the refrigerator section and contains only horseradish, vinegar, and salt – sorry, not sea salt), about 1/2 t. red wine vinegar, sea salt and pepper to taste.

    All ingredients go in the food processor and are processed until smooth. The mixture is supposed to be MOIST, and no one flavor (i.e. mayo, mustard, etc.) should stand out. The horseradish is meant to give the filling a “kick” which you can adjust to your liking. I use way more horseradish than Mom, and the kids are my taste-testers until it’s about right. There is ALWAYS more filling than needed for the “holders” and can be used as a dip with fresh vegetables. As per Mom’s practice, filled eggs are sprinkled with paprika for decoration/color, and/or dotted with a sliced, green, pimento-filled olive. I’ve never tried it, but I think a wee bit of thinly sliced scallion or chopped fresh chives might look and taste good on top as well.

    I’ve been tempted to try other recipes, but the family loves this version and usually demands these!

    Reply
  3. Jeanmarie says

    February 12, 2013 at 2:30 PM

    I never boil my eggs at all, just bring them up to a boil, turn off the heat, let sit with lid on pot for 10-15 minutes, depending on the consistency you like, then plunge into ice water. No rubbery eggs.

    Reply
  4. Mary says

    March 8, 2011 at 11:08 PM

    I follow Julia Child’s method for boiling.

    Bring the eggs to a boil, then remove from heat and let sit for 20 min. Then run under cold water and refrigerate.

    I’ve never over or under cooked an egg and they peel like a dream.

    To peel, crack north to south and peel that way. Not around the equator.

    Now for my special deviled eggs.

    Make home made pesto from all natural ingredients, as many as you can.

    Then half hard boiled eggs north to south, scoop out yolks and crumble, add home made mayo and home made pesto and mix thoroughly. Then pipe back into eggs. Sprinkle with paprika. For Halloween I make them into eyeballs by halving a pimento stuffed olive across the equator and pushing it into the pesto. Instant eyeballs.

    Reply
  5. Kelly says

    June 26, 2009 at 6:35 PM

    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!

    Reply
  6. Debbie says

    June 23, 2009 at 3:04 PM

    Hi Kelly,
    How do you store so many deviled eggs without them all mashing/ sliding together?
    Debbie

    Reply
  7. Ann says

    June 22, 2009 at 8:05 PM

    mmmm now I want some deviled eggs. Haven’t had any in years.

    Reply
  8. NancyO says

    June 22, 2009 at 7:12 PM

    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! 🙂

    Reply
  9. Kelly says

    June 22, 2009 at 6:42 PM

    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

    Reply
  10. NancyO says

    June 22, 2009 at 2:24 PM

    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.

    Reply
  11. Sassy says

    June 22, 2009 at 9:03 AM

    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

    Reply
  12. SCB says

    June 22, 2009 at 7:47 AM

    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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Let's hang out:



Get my books here!

I love sharing tips to help you live a healthier, more natural lifestyle.  If you’d like to support my work by leaving a tip, I can continue creating more helpful content, personally answering your email requests, and finding the best deals possible for you:

Can't find something on the KK site?
CLICK HERE!

The information found here and any products mentioned have not been approved by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.  This site and/or my social media sites have Amazon or other affiliate links that pay a small commission if you click on them to make a purchase, and as an amazon associate I earn from qualifying purchases. These may include posts with an endorsement, recommendation, testimonial and/or link to any products or services from this blog or social media posts, as well as other paid sponsor links, but there is no additional cost to you. Note:  Displayed ads do not constitute endorsement or recommendation by KellytheKitchenKop.com or Christianity101Blog.com. By accessing or using this website, you agree to abide by the information found on my Affiliate Disclosures, Disclaimers, Privacy Policy, Terms and Conditions page. You also are agreeing to do your own research and use the information here only as a beginning point for ideas to discuss with your doctor. I am not a health professional and not responsible for how you use the information found here--always discuss any health concerns with your doctor.

Copyright information: All material found on this site is copyright protected and may not be copied or used without permission.
  • About Kelly
  • Advertise with Us
  • Archives
  • Kop Shop
  • Privacy/Disclosures/TOS
  • Contact Me
Copyright © 2007-2025 KellytheKitchenKop.com. All rights reserved.