Easy Easter Deviled Egg Recipe- Paleo + Whole30
Easter Sunday is this weekend, and that means lot of get-togethers, and food. Growing up, my family would ALWAYS make deviled eggs for Easter. Each get-together we would go to, it never failed that there would be deviled eggs. I remember being one of the only kids who liked them. Something about the tanginess of the mayo plus the egg = yum.
It wasn’t until I was older that I realized I could make a better deviled egg. I’ve had combos with yummy bacon like this one, truffle oil like this one, and also a variety with mushrooms- all super delicious.
Deviled eggs are a cheap, and easy appetizer, and make a really fun lunch or snack idea- better than a plain hard boiled egg. This recipe is paleo, gluten-free, dairy-free, soy-free, and sugar-free. It’s also Whole30 compliant! So, check out my super easy recipe for homemade Paleo deviled eggs below!
- A dozen eggs
- 6 tablespoons homemade mayo – this one is our favorite recipe
- 2 tablespoon yellow mustard
- 2 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
Boil, and peel the eggs. Slice in half, lengthwise, and scoop out the yolks- place the yolks in a bowl. Add all of the remaining ingredients except the paprika to the yolks and mix well.
The amount of mayo or mustard you add will totally depend on how you prefer the flavor and texture. Feel free to add more or less. Fill the egg halves with the yolk mixture, and top with paprika.