I have to confess I’ve always LOVED deviled eggs.
I used to be embarrassed to say so – I always thought I was the only one. Deviled eggs seemed like a strange appetizer relic from the seventies. Throwing parties, I assumed they would not be popular. However, since I loved them, I started making them, and I’ve learned, I’m not the only one! Lots of people love deviled eggs too, including children! They always run out quickly.
Now, make sure you use pastured eggs, for beautiful and flavorful bright yellow/orange yolks. Using homemade mayo is best, but either way, be sure not to over-mayo them.
So if you have extra naturally-dyed Easter eggs that you don’t know what to do with, or you have an upcoming party, trying making deviled eggs.
Deviled eggs are a super-fast, healthy snack! If you have hard-boiled eggs in stock, you can make deviled eggs in 5 or 10 minutes.
For low salicylate, most people can tolerate mayonnaise. For very sensitive people, and for those needing low salicylate, amine, and glutamate, make your own homemade mayonnaise using citric acid “lemon” juice.
For SCD/GAPS, use homemade mayonnaise.
Here’s my recipe.
Deviled Eggs
GFCF, SCD/GAPS, Low Oxalate, Paleo
- 12 eggs (pastured-raised)
- 1/3 cup mayonnaise (homemade)
- 1-2 teaspoons Dijon mustard
Sprinkle of salt and pepper
Garnish with fresh chives, or even salmon roe, if you have it.
Cook the eggs by hard-boiling them. To do so, fill a pot halfway with water and bring to a gentle boil. Carefully lower eggs one at a time in the water. Set timer for 13 minutes, start timing once you start putting them in the water. Turn up heat until water is boiling again and then adjust heat down to a gentle boil, move eggs around in the pan so that the yolk does not settle to one side. Continue cooking until timer. Do not over cook – yolks will be greenish and sulfur-smelling.
Drain water, and rinse eggs in cold water until pot and water is cool.
Peel eggs. Slice eggs in half. Put yolks into food processor bowl with rest of the ingredients (mayo, mustard, and salt and pepper). Mix in a food processor.
Scoop yolk into white halves. Garnish with chives, salmon eggs, chopped olives, or anything, or serve them plain.
12 servings
30 minutes
Julie, we have a soy allergy in the home, and I have not found any store-bought mayo that I feel safe using. With this being the case, I have to get creative when a recipe calls for mayo. Although we’ve made our own mayo plenty of times, I find it time consuming. Homemade mayo tends to go bad quickly as well. Anyway, I’m sharing my tip for not having to use mayo. For part of the moisture that the mayo provides in things like deviled eggs, tuna salad, chicken salad, or egg salad, I use a bit of the juice from a jar of pickles. It really adds a lot of flavor! In recent years, after becoming more aware of the benefits of fermented foods, I’ve used Bubbie’s Kosher Dill pickles. I know you are really big on fermented foods, so maybe you make your own pickles, which would be even better! (I want to try this soon!) For things like the salads I mentioned, which require something to hold it all together (mayo usually serves this purpose) I use mashed avocado along with the pickle juice. I haven’t tried this trick for deviled eggs yet, but I imagine it would work well. The only downside is that the mixture looks a bit green, and sometimes turns brown eventually, depending on the variety of avocado used.
Great advice Rachel! I love the idea of the pickle (I imagine you could use sauerkraut juice too). Thanks for sharing that. And yes, I love to use avocado for tuna salad but as you said if you don’t eat it right away it gets dark in color. Not sure how it would effect the color? I’ve seen green deviled eggs with avocado, maybe they’ll stay green. Or sometimes I add some bacon grease too – which is delicious and helps make a creamy texture – you might like to try that! Take care.
How do you make the mayo without dairy, casein?
It’s easy Deborah – mayo doesn’t inherently need dairy. Generally speaking, you use whole egg and egg yolk, a few extra ingredients like lemon juice and mustard, and then blend in whatever oil you want (such as olive oil) in a blender. The most important part is using eggs that you feel are safe to eat raw, if you are going to make it homemade.