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I love deviled eggs. I wish preparation time was quicker, but that makes these nutrient-dense appetizers even more special to eat!
Or perhaps you could make an entire meal out of these beautiful eggs. I know my family has. There’s nothing quite like sitting down to a plate of fluffy, tangy deviled eggs. They are so filling and delicious!
Eggs from pastured hens (preferably soy-free) are a good source of the following important nutrients:
- Omega 3s
- Beta carotene
- Choline
- Fat-soluble vitamins A, D, and E
- Vitamin B12
- Selenium and phosphorus
Sources: Nutrition Data, Mother Earth News
There are probably as many ways to make deviled eggs as there are stars in the sky (okay, maybe I’m exaggerating a little). This recipe has two parts: directions for homemade mayonnaise and directions for deviled eggs, both of which require eggs.
You will want to have at least 2 dozen on hand for this recipe.
Homemade mayonnaise
(Recipe yields one batch)
Equipment needed:
- I use a stick blender to make mayonnaise. Here’s the one I use and recommend, Cuisinart immersion, 2-speed stick blender
- small bowl for mixing mayonnaise
The amount of mayonnaise needed depends on how much you like to use. I personally enjoy more mayonnaise. I usually prepare 2 mayonnaise batches for 1 dozen eggs. You may want to use less (or more!).
Ingredients:
- 3 eggs from pastured hens, preferably soy-free egg yolks
- 3/4 cup to 1 cup olive oil, recommended: Bariani or Bragg’s Organic Extra Virgin Olive Oil
- a few shakes of sea salt, recommended: Real Salt and Celtic Sea Salt
- pinch of coconut palm sugar, recommended: Wholesome Sweeteners
- 1 teaspoon organic mustard, recommended: Eden Organic
- 1 teaspoon fresh squeezed lemon juice
all products in ingredient list via Amazon affiliation
Directions:
1. Separate the whites from the yolks (save the whites in a container) and put the yolks into the stick blender mixing container.
2. Add in the sea salt, coconut palm sugar, mustard, and lemon juice and use the stick blender to combine (should take about 2 minutes).
3. Add in some of the olive oil. You don’t have to do it drop by drop, but pour some in – maybe a tablespoon or more at a time and keep using the stick blender to emulsify each time you add. You should start seeing the recipe becoming emulsified. As you do this, continue adding more olive oil in a tablespoon or more at a time, depending on how quickly it emulsifies.
The mixing process should take approximately 5 minutes or so, and then your mayo is ready to use.
Deviled eggs:
Equipment needed:
- pot with lid for boiling 12 eggs – safe stainless, lead-free ceramic, or other safe cookware, I recommend and use this All-Clad 3.5 quart stockpot via Amazon affiliation
- cutting board, recommended, Totally Bamboo Kona cutting board (formaldehyde-free)
- plate for whites
- medium to large mixing bowl
- fork
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Directions:
1. Place eggs in a pan covered with filtered water. Cover with a lid and bring to a boil. Turn heat down and allow to simmer for 5-7 minutes.
2. Turn off heat. Remove eggs and drain. If desired, allow to cool before storage.
3. Place eggs in a bowl or other container in the refrigerator for at least 6 hours or overnight. When cooled, they are much easier to peel.
4. When eggs are ready, take them out of the refrigerator and peel. Cut each into halves lengthwise.
5. Carefully empty by squeezing and scooping gently the yolks from the whites into a bowl for mixing. Set aside all whites on a plate.
6. Mash yolks with a fork.
7. Now it’s time to add the other ingredients to make your eggs “deviled”. Here’s what I add to mine, all to taste:
- onion powder or minced onions
- a splash or more of apple cider vinegar, recommended: Bragg’s
- 1/2 to a teaspoon mustard, recommended, Eden Organic
- a shake or two of paprika, recommended, Simply Organic
- a shake or two of grassfed collagen (optional), recommended: Vital Proteins
all products in ingredient list via Amazon affiliation
8. Mix all ingredients well with a fork. Scoop out the deviled egg ingredients and fill each empty egg white to the amount desired. Sprinkle additional paprika on top of the eggs for appearance (optional).
Another option is to fill a pastry tool with the egg mixture and squeeze into the empty egg whites. I recommend this Norpro Cake decorating set via Amazon affiliation.
Serve right away, or chill before serving, if desired.
How do you make deviled eggs?
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