Deviled eggs have always been big in my family, cropping up at nearly every holiday meal growing up. As an adult, I take a more liberal approach to the tasty little beasts and make them year-round.
The Deviled Egg Girl
Not only do they make for an awesome low-carb bite to prep for breakfast or afternoon snacks during the week, I tend to rely on some version of them every time I’m asked to bring a dish to a food-centric gathering. Much to my chagrin, I’ve become known as the deviled egg girl in one of my friend circles because I almost always show up at the door of gatherings with a dozen or two. I do this partially because I know there will be atleast one thing on the table that will fit my SIBO diet, but mostly because I know I’ll come home with an empty tray at the end of the night.
These Upgraded Deviled Eggs are a favorite in our house because they lend a bit of crunch and a fresh bite of green spice to the creaminess of a traditional deviled egg.
I like to make my own mayo quite often, because I can better control the ingredients that go into it. However, sometimes I don’t want to spend the extra effort and in the immortal words of Ina Garten “store bought is fine.” If you’re not strictly Paleo but want to keep the sugar low, you should definitely give Sir Kensingston’s a look. Their Avocado Oil Mayo is a favorite of ours, with low sugar content and a blissfully short ingredient list. For a paleo-friendly sriracha, PaleoChef makes one that makes an easy swap for the classic. I find that this version is not as spicy as the classic, but it provides a great kick of flavor for those who can’t imbibe in traditional sriracha.
A note for special diets
These Upgraded Deviled Eggs are grain-free, gluten-free, nightshade-free and friendly for SIBO, Keto, Paleo, low-FODMAP, and Whole30 diets.
When you’re ready to pipe the filling, the easiest method I’ve found is to line a tall water glass with a sandwich bag, wrapping the lip of the bag over the edge of the glass. Scoop the filling into the bag, seal the top, and snip one of the bottom corners. You now have an easy piping bag with no added mess. Once piped, I like to store my eggs in this egg storage container for squash-free storage.
Also, eggs tend to peel easier when they’re not completely fridge-cold. After you dunk your hot hard-boiled eggs in an ice bath for a few minutes, peel them right away rather than tossing them in the fridge for later. They will peel quicker and come out of their shells easier so you aren’t left with craters in your lovely whites.
- 1 dozen large free-range eggs
- water for boiling
- 1/2 tsp sea salt
- 1 tbs white vinegar
Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method. I know many who bake their eggs, or even use their pressure-cooker. You do you, boo boo.
- Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
- Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
- After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
- Peel eggs and slice each in half length-wise.
- Pop the yolk from each hard-boiled egg into a large mixing bowl. Add mayo, Dijon, and sriracha.
- If you prefer old-fashioned filling with a few lumps and bumps, you can mash with a fork. For a creamier consistency pulse with an immersion blender or in your food processor. Season with salt and pepper to taste.
- Stir in chopped celery until combined.
- Pipe the filling. To make an easy piping bag: line a tall water glass with a sandwich bag, wrapping the lip of the bag over the edge of the glass. Scoop the filling into the bag, seal the top, and snip one of the bottom corners.
- Once your egg halves have been piped, top each with a sprinkle of chopped green onion.
- The deviled eggs should keep in the fridge for up to 4 days. I love storing them in this egg storage container.
- Serving Size: 2 halves
- Calories: 135
- Sodium: 271 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 2 g
- Protein: 6 g
- Cholesterol: 195 mg