Paleo Deviled Eggs will be the appetizer your guests will go for. Delicious!
If there is one thing that my husband and I agree on, it’s our love of deviled eggs.
And lucky for us, deviled eggs are one of the easiest things to make paleo. I mean, they are basically paleo to begin with unless you are one of those people that puts salad dressing in them (me!) or… well, I’m not really sure what other non-paleo things people put in deviled eggs. Because I am a creature of habit and I make the same recipe every single time.
So this paleo deviled eggs recipe is the one I make when we are following the paleo diet. I have been known to make a dozen of them (24 halves) every day for my husband and I to have for lunch. And he has been known to eat the entire dozen himself if I’m not quick enough.
My husband is completely obsessed with these eggs. I don’t even think obsessed covers how he feels about them. He has abandoned taking his lunch to work and instead, he texts me every day about an hour before lunch to nicely ask if I’ll whip up a batch of these guys.
They couldn’t be easier to make and it’s 100% certain you have all the ingredients on hand. I’ve been known to decrease the recipe to 2 or 3 eggs if I’m just making it for myself, so don’t feel like you have to make a huge batch. You can definitely make a good little lunch out of a couple deviled eggs and a salad!
For the mayo, don’t use the stuff from your local grocery store. Even the “all natural” mayos have canola oil, so either make your own or specifically order paleo mayo. I make my own with avocado oil and it is SO perfect.
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Paleo Deviled Eggs Recipe
Ingredients
- 12 Egg
- 1/4 cup Paleo-friendly Mayonnaise
- 2 teaspoons Dijon Mustard
- 1 tablespoon Grated Fresh Onion
- 1/2 teaspoon Garlic Powder
- Salt and Pepper
- 6 slices Bacon Cooked and crumbled
Instructions
- Place eggs in a large pot and fill with cool water up to about an inch above the eggs. Bring to a boil, cover, and turn off heat. Let sit 15 minutes. Transfer the eggs to a bowl filled with ice water. Peel when cool enough to handle.
- Halve the cooled eggs and transfer the yolks to a mixing bowl. Move the egg whites to your serving platter.
- Mash all the yolks; add mayo, mustard, grated onion, garlic powder, and salt and pepper. Stir until combined. (You can use an electric mixer to get it smooth if you wish.) Stir in bacon.
- Spoon or pipe the mixture into the egg whites. Store in refrigerator until ready to serve.