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  • Jackie Day

Healthy Deviled Eggs

Healthy Deviled Eggs

Hello May! We've had some gorgeous weekends here in Melbourne, Florida and been using the outdoor grill a few times already. Memorial Day is right around the corner too which is the official kickstart to summer. One of my favorite side dishes to make for the holidays, parties and other gatherings is deviled eggs. I have so many fond memories of my own mother making these fantastic little things as it often coincided with some sort of festivity.

Traditionally, deviled eggs are made with egg yolks mixed with mayonnaise and mustard stuffed back into egg whites. I'm not a fan of traditional mayonnaise so this months recipe redo is going to include a substitute for the traditional mayonnaise that includes my beloved fruit, the avocado. I'm a HUGE fan of Primal Kitchens' Mayo (they are not a sponsor - just sharing what I use) as its made with avocado oil, the good fat, and has a delicious flavor. It contains no sugar, no artificial ingredients and is made without gluten, soy, or canola oil, so you can eat responsibly.

I'm not a huge fan of sweetening up my deviled eggs, but if you would like to add some pickeled relish, I highly suggest a brand called Bubbie’s (they also make a great fermented sauerkraut too). Bubbie’s contains no-sugar so you may need to add 1/2 teaspoon of plain honey to mimic the flavor of a traditional recipe.

As far as your eggs are concerned, don't skimp here, use the best eggs you can afford as it will make a difference in taste and texture.

Okay, let's get to the recipe!

deviled eggs


Makes 12 servings

6 large eggs

1/4 Primal Kitchen mayonnaise w/avocado oil

1 tsp yellow mustard

1 tsp rice vinegar

1/4 tsp of sea salt

1/8 tsp of freshly ground pepper

paprika, for garnish

chives, optional for garnish

jalapeño, sliced super thin, optional for garnish

If you like it sweet, add:

1 tablespoon fermented pickle relish (I use Bubbies)

1/2 teaspoon raw honey (mild in flavor)

Perfect easy-to-peel hard-boiled eggs: Pierce a tiny hole at the top of the big end of the eggs, then lower into boiling water. Boil for 30 seconds, then reduce to the lowest stove setting for a very gentle simmer. Cover and let simmer (not rolling bubbles) for 13 minutes. Transfer eggs to an ice bath and allow to cool for at least 15 minutes. Store unpeeled in the refrigerator up to seven days.

While the eggs cook, prepare the filling. Combine the Primal Kitchen Avocado Mayonnaise, mustard, (pickle relish and honey, if using) salt and pepper and mix well.

Peel cold eggs. Dry them off if needed. Using a sharp knife and cut in half lengthwise and gently remove the yolks to the bowl of filling. Arrange the egg whites on plate.

Using a fork, mash the yolks with the other filling ingredients into a uniform mixture. Adjust seasonings if needed. Transfer mixture to a piping bag and evenly fill each egg with about 1 1/2 teaspoons of mixture. Garnish with your favorite topping and refrigerate for atleast 15 minutes before serving. These deviled eggs will keep in the refrigerator for two days if stored in an airtight container.

Tip: I always make one extra egg just in case one of my egg whites break when pealing.

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