Prep Time: 5-10 minutes | Cooking Time: 15 min | Yield: 12 deviled eggs
Deviled eggs are a family favorite. My mom literally has to hide these before events, otherwise, my sister and I would eat them all! I remember growing up and thinking they must be so complicated to make and have a million ingredients because they are SO good - but no, only five ingredients necessary! Maybe it's the love my mom puts in them or something because they are downright delicious. I can't wait for you to try them out!
12 organic pasture-raised eggs
1/2 cup mayo (I use Primal Kitchen)
2 tsp honey mustard
Smoked paprika and chopped chives to garnish
First, hard boil all of the eggs. There are so many ways to do this, but here is my favorite. Place all eggs in one layer on the bottom of a pot and fill with water until they are all submerged. Bring to a boil then turn off the heat, cover, and let sit for 10-12 minutes. Drain and transfer to an ice bath or run cold water over the top of the eggs to stop any further cooking. Peel and pat dry.
Slice the eggs in half lengthwise, removing the yolks and putting them in a separate bowl and placing the whites on a serving platter.
Mash the yolks with a fork and add the honey mustard and mayo. Mix well.
Now evenly disperse the yolk mixture into the egg whites using a piping bag. If you don't have a piping bag, my family just makes one out of a ziplock bag by trimming off one corner!
Garnish with paprika and chives. Enjoy!
Sugar Control Diet Approved (if using regular mustard vs. honey mustard and sugar-free mayo)