Easiest Deviled Eggs
The classic appetizer people love to see at spring and summer gatherings! These protein-packed bites are deliciously satiating, with refreshing flavors. They only require three base ingredients and three spices, which you may consider staples in your home (if you’re anything like me!). Use these as a grab + go snack, hearty salad or sandwich topping, or easy addition to a rushed lunch break, and they’ll truly be gone before you know it!
Ingredients:
8-10 pasture-raised eggs
1/3 cup avocado oil mayo
2-3 tbsp dijon mustard
1 tsp paprika (+ more for topping!)
1 tsp cracked pepper
pink salt, to taste
Directions:
Fill a medium-large saucepan at least halfway full of water. Place this over medium heat and bring the water to a boil.
Carefully place the eggs in the boiling water. If the eggs are not fully submerged, incrementally add water until they are.
If you have an egg timer, use this until the rings are lightened and show the eggs are all hard-boiled. Otherwise, leave the eggs boiling for about 14 minutes.
Transfer and submerge the boiled eggs into a bowl of cold water with ice cubes for 10 minutes. This will make them much easier to peel!
Crack each egg, one by one, and use a spoon to get under the eggshells. Carefully use the spoon to circle around the egg and release the shell. You may need to peel some rogue pieces off with your hand.
Slice the eggs in half and remove the hardened yolks with a small spoon. I love saving these for omelettes, a salad, or even sandwich topping — so many options!
In a small bowl or ramekin, mix the mayo and mustard, followed by the paprika, pepper, and salt.
Once everything is well-incorporated, use this mixture to fill the space where the yolks once were. If there are any leftovers, you can use this for dipping the deviled eggs or for a delicious wrap!
Add extra sprinkles of paprika, if desired, then enjoy!
Store in an airtight container in the fridge for up to one week.
