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Deviled Eggs



6 eggs

2 tablespoons mayonnaise (I use a keto coconut oil brand)

1 teaspoon Dijon mustard

1 tablespoon sweet pickle relish

Sea salt and white pepper to taste

Smoked paprika

Optional: fresh chives, chopped finely


Place eggs in a single layer in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, cover, remove from heat, and let stand for 12 minutes.

While the eggs are cooking, fill a bowl with cold water and ice. When the eggs have finished cooking, use a mesh strainer to scoop the eggs out and place them in the ice bath.

To peel the eggs, tap each egg on the wide end until it cracks. Peel under cold running water, using a small spoon to help remove the shell.

Cut the peeled eggs in half lengthwise. Carefully remove the yolks. Place the yolks in a small bowl. Mash lightly with a fork. Add the mayonnaise, mustard, pickle relish, sea salt, and white pepper. Stir well.

Carefully spoon the egg yolk mixture into the egg whites. Feel free to use a pastry bag fitted with a large star tip to make a fancy shape. Garnish with the smoked paprika and optional chopped chives.

Natural Kitchen Cooking School