Deviled eggs have been a staple in many holiday gatherings and parties. While the traditional deviled egg recipe might not contain the cleanest ingredients, we put together this recipe that will make any clean eating enthusiast jump for joy.
What makes our clean eating deviled eggs clean eating approved? Well it is because we only use real food ingredients that we use in our own kitchen. It first starts with the type of mayo that we use.
For this recipe we used Primal Kitchen’s Mayo with Avocado Oil. The other mayo that we would recommend using is Tessemae’s Organic Mayonnaise. We just received our Tessamae’s Mayonnaise delivery this week, but wanted to use what we had left of the Primal Kitchen Mayo first, but our next batch of deviled eggs will definitely be comprised with Tessamae’s Organic Mayonnaise. Both of these products are not just clean eating approved, but they are Whole30, Paleo, and Keto approved as well.
If you have mastered making your own clean eating mayo, then I would suggest going that route first. But if you are like me and that is something you are still trying to perfect, then I would definitely use either Primal Kitchen’s Mayo with Avocado Oil or Tessamae’s Organic Mayonnaise, both are made with real food ingredients and have been tried and tested in our own kitchen.
The rest of the ingredients that go into making deviled eggs are some staples you might already have in your own kitchen like mustard, paprika, lemon, salt, and chives, and of course eggs.
For this Clean Eating Deviled Egg recipe, I first hard-boiled my eggs in my Instant Pot. If you have never made hard-boiled eggs in the Instant pot, it is definitely a game changer.
To make hard-boiled eggs in the Instant Pot, add 1 cup of water to your Instant Pot, add eggs, cook on high for 5 minutes, release the pressure, let them sit another 5 minutes, and then remove them from the Instant Pot and soak in an ice bath for another 5 minutes, remove and peel. Perfect eggs every time.
After peeling all the eggs, I cut them in half and removed the yolk that cooked perfectly in my Instant Pot and placed it into a small mixing bowl. I then placed each of the two halves on a plate to prepare them for the mixture.
I then added in the mayo, mustard, salt, and chives, squeezed in some fresh lemon. I then thoroughly mixed everything together. You can add a pinch of this or that until you get your desired taste and consistency.
My oldest teenage son was the clever one that suggested that the best way to get the mixture into each of the egg halves was to put it into a plastic sandwich bag and cut off the ends as if you were going to decorate a cake. He might just be working his way into Master Chef if he keeps up this creativeness in the kitchen.
After he helped me put all the mixture into each of the egg halves, we topped them off by sprinkling some paprika onto each of them.
I would recommend using a deviled egg platter so your egg halves do not fall over like ours did.
- 12 Cage-Free Organic Eggs
- 1 Cup of Clean Eating Mayo
- ¼ Cup of Yellow Mustard (I use Portland Mustard)
- 1 slice of lemon, squeezed
- 1 TBSP Chives, dried
- ¼ TSP Salt
- Ground Paprika
First begin by cooking your eggs. You can choose to do this in your Instant Pot
or on a stove top. Add 1 cup of water to your Instant Pot, add eggs, cook on
high for 5 minutes, release the pressure, let them sit another 5 minutes, and
then remove them from the Instant Pot and soak in an ice bath for another 5
minutes, remove and peel. Perfect eggs
After peeling all the eggs, cut them in half and remove the yolk that
cooked perfectly in the Instant Pot and place it into a small mixing bowl. Then place each of the two halves on a plate or preferably on a deviled egg platter to prepare them for the mixture.
Add in the mayo, mustard, salt, and chives, squeezed in some fresh lemon.
Then thoroughly mix everything together, adding a pinch of this or that until you
reach your desired taste and consistency. The amount of ingredients will really depend on your desired taste and how many eggs yolks you are using.
Then add a spoonful of mixture into each of the egg halves or you can
also add the mixture to a plastic sandwich bag and cut of the end and squeeze a
little into each of the egg halves. Top with Paprika and serve.