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.
7. Store leftovers in airtight container in refrigerator for a day or two.

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