Deviled Eggs
Deviled Eggs [The Bold Bite Remix]
Creamy, tangy deviled eggs with a modern twist that makes them irresistible. These are the appetizers that disappear first at every gathering.
Makes
Makes 12 halves
Total Time
35 min
Ingredients
6 large eggs (pasture-raised preferred)
3 tbsp (45ml) avocado oil mayonnaise
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) fresh lemon juice
1 tsp (5ml) raw honey
½ tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
2 tbsp (30ml) fresh chives, chopped
Extra paprika for garnish
Make it Good For The Gut (Optional)
Use fermented mayonnaise or add 1 teaspoon fermented mustard for probiotics.
Swap Options
Pure maple syrup for honey, Greek yogurt for half the mayonnaise.
Good To Know
Avocado oil mayonnaise provides healthy fats while the honey adds subtle sweetness to balance the tangy mustard • Explore more recipes in our catalog.
steps
Step 1
Place eggs in saucepan and cover with cold water by 1 inch.
Step 2
Bring to boil, then remove from heat, cover, and let sit 12 minutes.
Step 3
Transfer to ice bath and let cool completely, about 10 minutes.
Step 4
Peel eggs and cut in half lengthwise. Remove yolks to bowl.
Step 5
Mash yolks with mayonnaise, mustard, lemon juice, honey, salt, pepper, and paprika until smooth.
Step 6
Fold in chives. Spoon or pipe mixture back into egg white halves.
Step 7
Sprinkle with extra paprika and chill until serving. Store up to 3 days refrigerated.