Easy deviled eggs that are perfect for any gathering or just because. Good mayo and Dijon, along with a hint of curry take them to a new level. And topped with a bit of avocado makes them near perfect.
It was an ordinary early Sunday evening on a mid-summer day, sunny and mild; my family busy taking in the season’s richness in the back yard. I sliced a few radishes and sprinkled them with coarse salt, enjoying a moment of solitude while watching the crystals bounce off the luminescent slices. I decided to sit on the counter with my little plate of salted radishes, sipping a glass of Semillion. Something I don’t ordinarily do, because I’m a creature of habit and my habit is mostly rushing. But not on that particular day. That day lent itself to slowness, to pleasure; a time to enjoy life’s simplicity. As I sat there feeling quite French, yet looking ordinarily beach bumm-y in my grey T-shirt and cut off jean shorts, legs dangling off the counter, I thought about how much I appreciate and admire simple ingredients.
I often think about the one ingredient I simply couldn’t live without. One that permeates into my every day; that is fundamental and indispensable. And after pondering that for a bit, I decided it would undeniably be eggs. Give me eggs and a few other basics and I would be set. I find the humble little egg to be versatile, nutritious and in my book, a perfect food.
It’s no exaggeration, my refrigerator is equipped with at least 1-2 dozen eggs on most days because anything less, would send me into minor despair. I also believe I’m secretly looking for excuses to use them, be in it pancakes, fried with sliced avocado or topped on any dish for dinner, in omelettes, baked in pretty much anything, soft boiled for lunch with salad or in deviled eggs - which just so happens to be one of my favorite appetizers.
I make them for nearly every gathering because they’re easy to eat, nutrient dense and just plain delicious.
Deviled eggs are all about the condiments
You may think that mayo is mayo but the truth is it’s not. Using the best possible mayo will create the best possible deviled eggs. I often feel the need to reiterate what a difference quality ingredients make, particularly when only using a few to create a dish.
Now, I get it, you may not be in the mood to make your own, but I assure you, it’s absurdly easy to and only requires a handful of ingredients. You can check out my speedy recipe here. But if that doesn’t convince you, buying a good quality mayo will work too.
And as far as mustard, don’t worry, I don’t make my own and do leave that one to the experts, but I do wholeheartedly believe that a good Dijon mustard can make just as much of a difference in your deviled eggs as mayo. Find a good brand that’s not overly salty and has balanced flavors.
Easy to peel eggs every time
It’s been my experience that making simple dishes requires a good, consistent method that works every single time. And when it comes to hard boiled eggs, my magic number is 13. Thirteen minutes of boiling will ensure the eggs are perfectly cooked and easy to peel. But the most important part is boiling the water prior to adding the eggs. And you’re guaranteed to find satisfaction in peeling.
The timing of deviled eggs
Another important piece when it comes to deviled eggs is making sure you work quickly once the eggs are peeled to ensure the yolks are still warm and easily blend into the mayo mixture. This way you will avoid clumping and the deviled eggs will have an overall smooth texture without using a food processor or blender.
If you’re not serving them right away, no problem, you can refrigerate the egg white halves and deviled eggs mixture overnight in a piping bag or plastic bag and just let it come to room temperature the next day, cut off a tiny corner and you’ve got a piping bag.
When you’re ready to assemble the deviled eggs, squeeze in as much mixture as you’d like and top with chopped avocado and a little freshly chopped dill. Enjoy!
paleo deviled eggs
Prep time: 5-10 minutes
Cooking time 13 minutes
Serves 12 deviled eggs
6 pastured eggs
1 tsp good Dijon or yellow mustard, depending on how tangy you like it
1/2 tsp Apple cider vinegar - I use Bragg
1 tsp fresh dill chopped plus more for garnish
1 tbsp finely chopped dill pickle
1/8 tsp curry powder
pinch of pepper
pinch of smoked or regular paprika
1/2 avocado diced into small pieces
optional - pinch of salt
medium sauce pan
zip lock bag (if you have a piping bag, use that instead)
Add 4 cups water to medium sauce pan. Bring it to a boil and reduce heat. Carefully using either a spoon or small strainer, place the eggs in one at a time and turn heat back up. Boil eggs for 13 minutes.
Remove eggs from heat and immediately run under cold water for 1 minute. If you have ice available, add some as well. Discard water and peel eggs. This process should ensure your eggs are easy to peel.
*Note - very fresh farm eggs will be more difficult to peel.
Meanwhile add rest of ingredients to a bowl besides avocado and egg yolks and combine. Peel eggs and cut each lengthwise in half. Scoop out the egg yolks and add them to bowl with the rest of ingredients and mix well breaking up any lumps. If you want a smoother texture, you can use a food processor.
Next add mixture to either piping bag or use a plastic bag and cut a small bit off the corner, depending on how thick you want your swirl. Add as much as you’d like to each egg white and top with chopped avocado and fresh dill for garnish.
Store in an air-tight container in the refrigerator.