Simple Whole30 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.
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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!
Easy Deviled Eggs
Ingredients
- 4 hard-boiled eggs, peeled
- 1 tablespoon mayonnaise, I use Primal Kitchen for Whole30
- 1 teaspoon yellow mustard
- Pinch of sea salt
- ⅛ 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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