Classic Whole30 Deviled Eggs – the perfect spring appetizer!

This classic recipe is easily made Whole30/paleo!!

I love deviled because 1) I just love them, they are de-licious! 2) they remind me of my mom and my grandma.  They both make a killer deviled egg and that is where this recipe originated from. They remind me of Easter, brunch, spring and Mother’s Day – even though I totally eat them all year round!

I couldn’t believe it when I realized I didn’t have a deviled egg recipe on the blog!  There are so many fun variations you can make with deviled eggs, but I needed to start with the classic!  It never gets old.  And it is so easily turned into Whole30 compliant – you really just swap out your regular mayo for some Whole30 compliant mayo – you honestly can’t tell the difference.

And double check that recipe for the secret ingredient…. pickle juice!  I swear, you don’t need a lot of it, but it completely makes the recipe!

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Classic Whole30 Deviled Eggs

★★★★★ 5 from 1 reviews

• Author: Erin Jensen
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 20 deviled eggs 1x
• Category: Appetizer
• Method: Counter Top
• Cuisine: American

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Description

A clean-eating version of your classic deviled egg recipe!

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Ingredients

Scale 1x2x3x

• 10 hard-boiled eggs
• 1/4 cup + 1 tablespoon Whole30 mayo
• 1/2 teaspoon salt
• 1/2 teaspoon dijon mustard
• 1 Teaspoon yellow mustard
• 1/2 Teaspoon white vinegar (or pickle juice)
• (chives, dill, paprika are options for garnish)

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Instructions

1. Slice hard-boiled eggs in half, lengthwise.
2. Remove yolks and place in a bowl.
3. Add remaining ingredients and mash together with a fork and mix until creamy.
4. Fill each empty egg white with the yolk mixture.
5. If desired, sprinkle with chives, dill or paprika).
6. Serve immediately.

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Notes

• Storage:  Store leftovers in airtight container in refrigerator for a day or two.

Keywords: whole30 deviled eggs, paleo deviled eggs