Deviled eggs are a fun appetizer or snack, especially when you get creative with the toppings. I pulled some Whole30-approved ingredients from my refrigerator to create this little board, which features eggs topped with roasted red pepper, capers, dill, kalamata olives, chives and diced pickle.
I grew up making deviled eggs with Miracle Whip and plenty of sweet pickle relish for holidays (especially Easter) and family gatherings. In college, I had a roommate who insisted on me making deviled eggs anytime someone would fire up the grill. Back then, I always used sugar-filled ingredients (see Miracle Whip) and took it easy on the mustard. These days, my more mature palate appreciates the mustard flavor outweighing the mayo.
Doing Whole30 this month has brought me back to deviled eggs, which are something I haven’t made in a while. I can definitely say these will be something I focus on for upcoming dinner parties well beyond the January Whole30.
4 hard-boiled eggs, peeled
1 tablespoon Primal Kitchen mayonnaise (or make your own)
1 teaspoon yellow mustard (read the label, if you’re making them Whole30 friendly)
Pinch of sea salt
4 grinds of cracked black pepper
Garnish toppings, as desired
Cut eggs in half, horizontally. Carefully remove yolks and place in a bowl. Add mustard and mayonnaise to the yolks and combine with a fork, until smooth. Add sea salt and cracked black pepper. Stir and place mixture in a small zip-top bag. Snip the corner of the bag and pipe the egg whites until full. Get creative with garnish and serve.