Five-Ingredient Seed-Oil-Free Deviled Eggs

 

These quick and easy seed-oil free deviled eggs are absolutely delicious; they’ll be the hit of Easter or your next gathering! And best of all, they’re so good for you!    

 

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After having my first baby, I got very sick, ultimately had my gallbladder removed, and my stomach has never been the same. I’ve found that what helps me feel the best with my current digestion issues is trying to avoid seed oils as much as possible. If you want to know more about living a seed-oil-free life, check out that post here. 

them next Easter, or for any holiday or summer potluck and I promise all your friends and family will be coming back for seconds!

 

Ingredients

 

Deviled eggs generally contain incredibly straightforward ingredients, though each recipe tends to have one or two variations. I love deviled eggs so I’ve tried many different recipes over the years and until I created this one, which is by far my absolute favorite. 

 

You’ll just need five basic ingredients: eggs (duh), spice brown mustard (my secret ingredient that will absolutely change your deviled egg making game), salt, pepper, and mayonnaise. Mayo is the ingredient that’s going to introduce seed-oils into this recipe so make sure you’re using a seed-oil free dressing. I like to use Chosen Foods mayo or make my own at home (you can find my recipe for homemade seed-oil-free mayo here).  

 

Instructions

 

In my opinion, deviled eggs get a reputation for being more difficult to make even though they’re super easy. I think it’s because the process of peeling the eggs after you hard boil them can be so unpredictably difficult. Sometimes it’s super easy. Other times every egg looks like it was peeled with a food processor. Sometimes it’s a bit of both. Now, I can’t guarantee you a fool-proof method for boiling your eggs so they will peel easily, but I can tell you the method that makes at least 95% of my eggs peel easily every time. 

 

To pull this off, you have to use an egg cooker. I know, I know. You’re thinking, “seriously, another kitchen appliance that only does one thing. I do not need another one of those.” But trust me, if you make hard boiled eggs (for egg salad, deviled eggs, to egg straight up, or on a BLT–don’t knock it till you try it) an egg cooker will change your egg cooking game. It’s super small so it’ll fit easily in your kitchen, it’s not a pot of boiling water on the stove so you don’t have to babysit it, and it only cost about $15-$20 so it’s very little risk if you end up not loving it (which I think is an impossibility). My favorite one is made by dash and works great! 

 

 

With that said, let’s get to the instructions! First, use your egg cooker to hard boil your eggs. Once the eggs are cooked, put them in a bowl of ice water and let them cool for 1-5 minutes. 

 

 

Then peel the eggs by cracking the shell all over on a counter or the side of a bowl. Rinse the eggs to make sure there’s no remaining shell. Cut the eggs in half and use a spoon to carefully scoop out the yolks into a separate bowl.

 

 

Mash the egg yolks using a fork, potato masher, or hand mixer, then add in the mayo, mustard, salt, and pepper. Mix together until the ingredients are well combined and the mixture is smooth. 

 

 

Fill a small piping bag or plastic baggy with the mixture and cut just the very tip of the bag off (about one centimeter). 

 

 

Finally, evenly pipe the mixture into the egg whites. 

 

 

When you’re ready to serve, garnish with parsley or chives and enjoy!

 

Notes

 

• While these can be made in advance, they won’t keep for very long. The earliest I would prepare them would be the day before. Also note that the egg yolk mixer will begin to oxidise and turn hard if it is exposed to the air for too long, so if you are preparing them in advance store them in an airtight container or covered with plastic wrap.   

 

Love, 

     this Mama