Traditional Wellness Wisdom

Homemade deviled eggs

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deviledeggs

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

all products in ingredient list via Amazon affiliation

 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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20 Comments

  1. Jessica

    I loved deviled eggs. I cannot wait for the day when my gut is healed enough for me to enjoy them again! Great recipe.

    Reply
    1. Raine Saunders (Post author)

      Hi Jessica – I hope you heal quickly so you can enjoy them again too!

      Reply
  2. Loriel

    I love me some deviled eggs. Now that we have our own chickens, it seems like they taste a million times better!

    Reply
    1. Raine Saunders (Post author)

      Hi Loriel – oh awesome! Yes, having your own chickens would, I think, make them taste even better! 🙂

      Reply
  3. Karen

    I’d make deviled eggs if my husband wouldn’t finish a whole carton! Even if eggs are healthy, I think that’s a bit too much, don’t you think? I love this recipe! I’ll have to pin it to save it for when we have guests!

    Reply
    1. Raine Saunders (Post author)

      Hi Karen – yes, they get eaten very quickly around here too! I understand that completely! And yes, it seems like a lot. I can only eat about 3 -4 at a time because they are REALLY filling!

      Reply
  4. Anna @Green Talk

    I love devil eggs. Love your recipe. So healthy.

    Reply
    1. Raine Saunders (Post author)

      Hi Anna – I am glad you like the sound of this recipe! I created it without really looking at any others. It was sort of from memory of the ones my mom used to make when I was growing up … only without any store-bought mayo. 🙂

      Reply
  5. Emily @ Recipes to Nourish

    Oh yum! I love deviled eggs! I don’t make these often … I always forget. In fact I haven’t made them in years and my 2 year old has never had them. I bet she’d love them. Thanks for the inspiration. Going to have to make these soon.

    Reply
    1. Raine Saunders (Post author)

      Hi Emily – I don’t make them often either as they do take quite a bit of time. But I love them all them more when we do make them, and I try to make a dozen or more. But they don’t last long!! 🙂

      Reply
  6. Chloe @ How We Flourish

    Looks tasty! I’ve actually never had deviled eggs – I used to hate yolks. Now that love them, I’ll have to try these.

    Reply
    1. Raine Saunders (Post author)

      Hi Chloe – yes, great opportunity to try! I think you’ll love them!

      Reply
  7. Rachel @ day2dayjoys

    Thanks for the recipe, I’ll have to make these! My kids call them “Angel eggs” lol!

    Reply
    1. Raine Saunders (Post author)

      Hi Rachel – I’m glad the recipe appeals! I hope your kids (and you) enjoy! 🙂

      Reply
  8. Megan Stevens

    Mmm, all that olive oil and the bit of mustard~ sounds delicious!!! I love deviled eggs too!

    Reply
    1. Raine Saunders (Post author)

      Hi Megan – yes, they seem to be a favorite for many all around! The mustard and the lemon juice are two of my favorite parts!

      Reply
  9. Robin Bennett

    What a wonderful recipe, Raine! My older kids and I can easily eat a dozen over the course of an evening… and close to 2 dozen if my son-in law joins us! 🙂 Thanks for the recipe <3

    Reply
    1. Raine Saunders (Post author)

      Hi Robin – aren’t deviled eggs wonderful? They are so easy to scarf down, and the more people present, the more likely that will happen. 🙂

      Reply
  10. Cari

    Do you mean 3 dozen eggs, not 3 eggs, in the list of ingredients?

    Reply
    1. Raine Saunders (Post author)

      Hi Cari – no, to make the mayonnaise for the deviled eggs, the recipe calls for 3 eggs. The “Deviled Eggs” part of the recipe mentions using 12 eggs.

      Reply

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