Simple Whole30 Deviled Eggs

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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 a round of Whole30 made me crave deviled eggs, which are a great snack or mini meal for a protein kick. Plus, they’re simple to make and can be garnished in creative ways using your favorite pickles, herbs, olives or more!

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Easy Deviled Eggs

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.
Prep Time: 15 minutes
Servings: 4
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Ingredients 

  • 4 hard-boiled eggs, peeled
  • 1 tablespoon mayonnaise, I use Primal Kitchen for Whole30
  • 1 teaspoon yellow mustard
  • Pinch of sea salt
  • teaspoon cracked black pepper

Instructions 

  • 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 or piping bag. Snip the corner of the bag and pipe the egg whites until full.
  • Get creative with garnishes and serve.
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Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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