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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


  • 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. Yes I know, you can leave it out and they’re still good, but it’s not that much, especially split between 32 eggs.
  • Optional: add 1-2 Tablespoons of sour cream if you want a creamier filling
  • Optional: sprinkle paprika over the top


  • Put cold water into a big pot, place eggs in carefully, and bring to a boil.  Boil for 5 minutes.  (Is that how long you boil yours?  I used to boil for 11, but realized they don't need that long.)  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.
  • For the filling, smoosh the yolks with a fork.  Add the mayo, mustard, sea salt and pepper, and optional sugar.  Add optional sour cream if desired.  Mix well, and fill the egg whites.  Not too full or you’ll run out.  Trust me.  Sprinkled on paprika if desired.

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.