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Quick & Easy Deviled Eggs

These quick and easy deviled eggs are simple to make and full of flavor. The perfect dish to bring to your next get-together!

Side view of deviled eggs on a white platter

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!

Crack. Crack. Crack.

Overhead view of deviled eggs on a platter with a jar of paprika open next to it

What goes in deviled eggs?

Really, despite looking fancy, deviled eggs are really just hardboiled eggs ready for a night on the town.

You pop those yolks out, mix them with some mustard, mayo, salt, and pepper, and they’re ready to go!

How many deviled eggs is too many deviled eggs?

This is such an excellent question.

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.

I’d recommend taking a look at the nutrition information. One half of an egg contains 53 calories. Not a lot, but they can add up quick!

Can I eat these on Whole30?

You sure can!

They are actually an incredibly good 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!

White tray on burlap runner with deviled eggs and paprika

What’s the easiest way to make the filling?

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!

What can I put on top of my deviled eggs?

I just topped these with a sprinkle of our beautiful paprika and some chives, but here’s some other ideas for toppings:

  • bacon
  • pickled anything
  • olives
  • chili paste
  • sausage
  • pulled pork
  • mushrooms
  • caramelized onions
  • buffalo sauce
  • sundried tomatoes
  • fresh herbs
  • jalapeños
  • crispy fried shallots

This is making me hungry.

Store bought 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.

Close up overhead view of deviled eggs

What do you top your deviled eggs with? Share in the comments below!

Quick & Easy Deviled Eggs | PaleoScaleo.com

Quick & Easy Deviled Eggs

Yield: 24 servings
Prep Time: 15 minutes
Total Time: 15 minutes

This quick and easy deviled egg recipe is sure to impress all your guests!

Ingredients

Eggs

  • 12 eggs,, hardboiled and peeled
  • 1/3 cup + 2 Tablespoons mayonnaise
  • 2 Tablespoons dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Garnish

  • paprika
  • chopped fresh chives

Instructions

  1. Peel the hardboiled eggs and discard the shells.
  2. 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.
  3. Add the mayonnaise, mustard, salt and pepper to the yolks.
  4. Using a hand mixer or stand mixer, beat the yolk mixture until smooth and creamy.
  5. Scoop a spoonful of the yolk mixture into each egg half, then top with paprika, chives, or other garnishes.
Nutrition Information:
Yield: 24 Serving Size: 24 servings
Amount Per Serving: Calories: 53Saturated Fat: 1gCholesterol: 83mgSodium: 89mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 3g
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