Appetizers Gluten Free Recipes Grain free

Deviled Eggs

April 19, 2014
a plate filled with deviled eggs

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When spring rolls around, I start getting a hankering for some good deviled eggs. I’m not sure exactly why that is, but I absolutely love them. I guess they remind me of picnics and cookouts…and even church potlucks. You can’t have a good potluck without some deviled eggs, can you?

Even though I love them, I had never made them…I know, it’s just wrong, isn’t it?¬†One of the reasons that I haven’t made them is because one of the main ingredients is mayonnaise, and of course store-bought mayo is full of soybean oil, which is primarily GMO and so I really try to avoid it! So anything soy is a real no-no in my house because a girl has to have her standards when it comes to food!

So I finally found some cold-pressed avocado oil and decided to make some homemade mayonnaise! That recipe was successful and allowed me to make some deviled eggs that are tasty, and don’t have any questionable ingredients!

By the way, one of the absolute best ways to make hard-boiled eggs is in the Instant Pot. Seriously easy! And my eggs come out perfect every single time! My friends and I love these so much that we make a batch pretty much whenever we get together. They are just so yummy! These are perfect for picnics, cookouts, potlucks, or just because!

a plate filled with deviled eggs

Deviled Eggs

Prep Time 20 mins
Total Time 20 mins
Course Appetizer
Servings 12

Ingredients
  

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tsp Brown or Dijon mustard
  • 1/2 tsp dill weed
  • 1/4 tsp garlic powder or 2 cloves garlic finely chopped
  • 1/8 tsp sea salt

Instructions
 

  • Hard boil the eggs and allow them to cool fully
  • Slice the eggs in half lengthwise
  • Carefully remove the egg yolks and place them in a small mixing bowl.
  • Set aside the egg whites.
  • Mash the yolks thoroughly.
  • Add mayo, vinegar, mustard, dill, garlic and sea salt and mix thoroughly.
  • Spoon into the egg white “shells”
  • Cover and refrigerate until ready to serve. Store leftovers in an airtight container.

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