These classic deviled eggs are keto, paleo and whole30. They’re made with avocado oil mayonnaise. You can serve these at a party, or make a batch to add to lunches throughout the week. Making deviled eggs is super easy and they’re really delicious!
Classic Deviled Eggs
This recipe takes classic deviled eggs and gives them a healthier upgrade. The secret is in the mayonnaise that you choose. Always read the ingredients label first – choose a mayonnaise with all-natural real food ingredients and less preservatives. Most popular brands contain lots of sugar and chemical names in their ingredients list. This is why I like using chosen foods classic mayonnaise made with avocado oil.
How To Hard Boil Eggs
Apparently, older eggs are easier to peel. So if you’re making a big batch of deviled eggs, it would be easier to buy eggs and keep them for a week before using them.
Personally, I’ve always found that organic eggs are easier to peel than the regular ones at my grocery store.
Here’s how to hard-boil your eggs:
- Add the eggs to a sauce pan and fill with water. You want to cover them by an inch.
- Heat on medium-high until the water is boiling.
- Turn off the heat, but keep the pot on the burner. Cover the pot with a lid and let it sit for 15-18 minutes.
- Once done, drain the water then run the eggs under cold water.
- Crack the eggs and peel off the shell. Sometimes it’s easier to do this under running water.
My Favorite Healthier Mayonnaise
I’m a big fan of this Chosen Foods classic mayonnaise. It’s made with avocado oil, eggs, vinegar, mustard and spices. No sugar is added (which I REALLY like).
I’m able to find this brand at my local grocery store. But I can get a larger version for the same price from Costco. You can also buy it online here.
It all depends on the ingredients you add to the egg yolks. If you keep it really simple with natural spices and a healthier mayonnaise, then yes they are healthy. I enjoy eating hard-boiled eggs for my lunches. I usually boil a dozen eggs and keep them in the fridge for my lunches.
Classic Deviled Egg Storage Tips
These classic deviled eggs store nicely in the fridge for about 4-5 days. There was a little moisture at the bottom of the dish, but you could place a paper towel in the bottom of the container to help absorb it.
Classic Deviled Eggs
- Add the eggs to a pot. Fill with enough water that it covers the eggs fully. Bring to a boil and cook eggs for 1 minute. Turn off the heat but leave eggs on the burner. Cover with a lid and let sit 16-18 minutes. Drain the water and add eggs to a bowl in the sink with cold water.
- Remove the shells from each egg and give a quick rinse to remove any small shell pieces.
- Using a sharp knife, slice each egg in half. Use a small spoon to remove the egg yolks. Add them to a separate bowl.
- Mash the yolks with a fork.
- Add in mayonnaise, dijon mustard, apple cider vinegar, salt and pepper. Mix together.
- Use a piping bag or spoon to fill each egg white with the yolk mixture.
- Sprinkle the tops with a bit of paprika, serve and enjoy!
Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.
If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.