Deviled eggs look so fancy, don’t they? Well, most people’s do. Don’t look too closely at mine. These are #reallife deviled eggs. The ones that do not have the perfectly intact whites. If you, too, have trouble keeping your eggs looking *perfect* when peeling and scooping out yolks, raise your hand. Then share your deviled egg pic on social and tag #reallifedeviledeggs and #paleoscaleo. Let’s unite on the not-Pinterest-perfect deviled egg!
I’m trying to ease myself into this Whole30 mindset that starts tomorrow. And by ease myself, I mean I ate pizza for lunch. It was delicious and worth it.
Here’s the problem I have with deviled eggs – I want to eat them all. When I make them and put them on a platter like this, every time I walk by, I pop one in my mouth. I can’t help it. They’re so bite-sized and perfectly delicious.
That being said, this is an incredibly good quality for a food to have during a Whole30, because halfway through you’re like, “what do I have in here that I can just eat real quick without turning on the stove or picking up a knife?” And you’re usually over hard-boiled eggs at that point, so if you transform them into deviled eggs they suddenly become new and interesting. Plus you can top them with any number of things to change up their flavor.
Your paprika is going to be a lot darker than mine, because this is from peppers we grew in the garden, dehydrated, and ground up in the spice grinder. It’s ok to have paprika envy. Instead of being jealous, though, why not just plant your own? They grew like weeds. Seriously, I’m pretty sure they would grow anywhere. We grew them from seeds and they went “gangbusters,” as Brandan calls it. Paprika for days. The peppers aren’t even spicy – they’re like a thin-skinned version of a bell pepper. Mild and slightly sweet and delicious.
I just topped these deviled eggs with a sprinkle of our beautiful paprika and some chives, but here’s some other ideas for toppings:
- bacon (duh)
- pickled anything
- chili paste
- pulled pork
- mushrooms (yuck, you can have them all)
- caramelized onions
- buffalo sauce
- sundried tomatoes
- fresh herbs
This is making me hungry.
I try to limit my intake of eggs to keep my skin from breaking out so much, but I love them. I’m definitely doing better than a few months ago when I was eating them every morning for breakfast, but I’m still not egg-free. I do find when I get our eggs locally it makes a huge difference. (For you Charleston peeps, we use Fili-West for chicken and eggs. Nathan is great; tell him I sent you!)
I know I’ve said it a million times, but I’m going to say it again – if you don’t have an immersion blender, you should get one. This is the one I have, and I use it all the time. If you make a jar of mayo ahead of time, and have hard-boiled eggs on hand, you can have these deviled eggs whipped up in a jiffy. Then you can use the immersion blender to whip up the yolks and the mayo together. Magical!
I’m off to get ready for tonight – we’re going out for our last dinner out for the next 30 days. Man, I make it sound like I’m walking the plank or something. Totally not. But I am going to drink cocktails and eat whatever I want, and you should do the same!
Happy New Year!
- 1 dozen eggs hardboiled and peeled
- 1/3 cup + 2 Tablespoons mayonnaise
- 2 Tablespoons dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- chopped fresh chives
- Peel the hardboiled eggs and discard the shells.
- Cut each egg in half lengthwise, then scoop out yolks into a bowl. Place egg white halves face up in a single layer on a platter or tray.
- Add the mayonnaise, mustard, salt and pepper to the yolks.
- Using a hand mixer or stand mixer, beat the yolk mixture until smooth and creamy.
- Scoop a spoonful of the yolk mixture into each egg half, then top with paprika, chives, or other garnishes.