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.
Servings: 4
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.