Super Nutritious and BEST Deviled Egg Recipe (or Basic Egg Salad Recipe)
Servings: 32 deviled eggs
Author: Kelly the Kitchen Kop
- 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, 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.