Paleo Classic Deviled Eggs
Elevate your appetizer game with these Paleo Classic Deviled Eggs, a nutritious twist on the beloved party favorite. Perfectly cooked eggs are transformed into creamy bites of heaven, thanks to a velvety filling made with avocado mayonnaise, Dijon mustard, and a hint of apple cider vinegar for tang. Seasoned to perfection with smoked paprika, black pepper, and optional red pepper flakes, these deviled eggs deliver bold flavors in every bite. Topped with freshly chopped chives for a touch of elegance, they’re not only paleo-friendly but also gluten-free and dairy-free, making them a crowd-pleasing choice for any gathering. Ready in just 25 minutes, these eggs are the ultimate combination of simplicity, health-conscious ingredients, and irresistible taste.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons avocado mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 tablespoon chives, finely chopped
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Place the eggs in a single layer in a medium-sized saucepan. Fill the pan with enough water to cover the eggs by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat and cover it with a lid. Let the eggs sit in the hot water for 10 minutes.
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water.
After 10 minutes, transfer the eggs to the ice bath to cool completely, about 5 minutes.
Once cooled, gently crack the eggshells by tapping them on a counter and peel under running water.
Slice each egg in half lengthwise and carefully scoop out the yolks into a medium-sized bowl. Place the egg whites on a serving platter.
Mash the egg yolks with a fork until they are crumbled. Add the avocado mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth and creamy.
Using a spoon or a piping bag, fill the cavities of the egg whites evenly with the yolk mixture.
Sprinkle the tops of the deviled eggs with smoked paprika, chopped chives, and crushed red pepper flakes if using.
Serve immediately or refrigerate until ready to serve. These deviled eggs can be stored in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
