I absolutely love deviled eggs. They’re easy to make and they’re pretty paleo. I make them every couple weeks, put them in a tupperware and eat them as a snacks but they’re obviously really good for parties and pot luck dinners (yes I’m a grown man that attends pot lucks). On a typical weekday morning, I have about 10 minutes between returning from my morning workout and getting out the door for work so sometimes they fill in for a quick breakfast on the go if I have some laying around. If you google deviled eggs you’ll find about a million different recipes but they all boil down to a couple basic ingredients:
From there the possibilities are endless. You can add sub some avocado for mayo, add relish, pimentos, even curry. Simone over at Zenbelly Catering makes hers with kimchi and she also taught me the ridiculously delicious trick of topping them with a pickled jalapeño.
I like mine with a bit of a kick so until I try the kimchi method, I’ve been mixing various pepper sauces into mine. Today I used some harrisa, a Moroccan and North African sauce made from chili peppers, olive oil, and garlic. You can find this at many stores like Whole Foods but I’ll post a quick recipe soon if you want to make your own (it’s good slathered on grilled meats and veggies too). These eggs were tasty but I still wanted more kick so I mixed in a little cayenne pepper at the end too. However you choose to make them, taste the filling as you’re making it and season it to your own liking. These are pretty hard to screw up !
- 12 eggs
- 1 tsp baking soda (for the boiling water)
- 3-4 tbsp mayo (I do not recommend store bought mayo. If you need a homemade recipe I will post that soon!)
- 2 tbsp green onion
- 1 tsp white vinegar
- 1 tsp yellow or dijon mustard
- 2 tbsp harrisa
- ¼ tsp cayenne
- salt and pepper to taste
- paprika (optional – for garnish)
- chopped parsley (optional – for garnish)
- put eggs in a pot and cover with cold water. Water should be ½-1 inch above eggs
- add 1 tsp baking soda (helps them peal more easily)
- once boiling simmer gently for 8 minutes
- drain and add eggs to a bowl of ice and water to cool for 10 minutes
- When your eggs are nice and cooled, carefully peel them and rinse off any bits of shell, cut each in half, and gently pop the yolk out into a mixing bowl. Set the emptied whites aside on a plate
- Add in all other ingredients except the onion, tasting as you go. You may want more or less of each depending on the taste and consistency you want. I like mine creamy so sometimes I add a little more mayo at the end to get the right consistency
- Blend everything together with a fork, mashing and mixing until everything is smooth and well incorporated.
- Add onions and mix again (I add them after mixing first so I can get a smooth consistency but you can just throw these in with everything else if it’s easier)
- Once filling is done, use a small spoon to fill each white with the mixture. I fill each egg with less filling than I think I need then repeat until each egg is evenly filled and I’m out of filling.
- Sprinkle tops with paprika and parsley