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.
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.