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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, 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, but that link goes to a member only site and it's worth the $60/year or so!)
    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.