With spring (sort of) in the air and Easter on the horizon, I thought I’d share a deviled egg recipe. I will also be making this recipe live on KATU Afternoon Live on Monday, April 10, so stay tuned. UPDATE: catch the replay of my segment HERE.
Meanwhile, I love deviled eggs! Oddly enough, I didn’t try one for the first time until I was 24 years old. Crazy, I know. Growing up, I was scared of deviled eggs. I thought they stunk and looked weird. But, I was a kid that would only eat egg yolks in the form of scrambled eggs — no runny yolks, no fried eggs, no hardboiled eggs (except bites of the white), etc. When I finally bit into a deviled egg at a friend’s house several years ago, I was shocked what I’d been missing out on. So good! Now, I’m a huge fan and that’s a great thing since I have a fridge full of deviled eggs (the first batch didn’t turn out how I wanted, so I made them again with tweaks).
Despite popular belief, deviled eggs can be healthy. I think it’s all a matter of quality. And, if you’re someone that still thinks eggs yolks are bad for you and cause high cholesterol and heart disease, you’re living under a rock. The FDA and American Heart Association reversed these claims because the science does not support it (and never did!). Eggs are incredibly healthy, especially when sourced from pasture-raised chickens. And, the yolks are the most nutritious part of the egg, as they’re full of vitamins, minerals and antioxidants. Please don’t throw those away! But, I digress. If you’re reading and following my blog, you probably already know this anyway. If this is new information to you and you want to learn more, do some research. All of this information is accessible online.
Anyway, in terms of the other ingredients in deviled eggs, choose high-quality. I’m mainly talking about the mayo here. Dijon mustard is pretty straight forward or should be anyway, but check your labels to make sure. With the mayo, avoid those made with inflammatory soybean or canola oil, and either make your own with avocado oil (macadamia nut oil is great too) or buy this high-quality avocado oil mayonnaise.
A bonus health benefit of this deviled egg recipe is that you get a little dose of probiotics, thanks to the garlic dill pickle gut shot. It adds great flavor and healthy bugs, so yay. If you can’t find it or prefer not to use it, opt for a high-quality pickle brine instead. Please make sure there’s no weird stuff in the brine like yellow dye, polysorbate, etc. I have seen that stuff in pickles!
Cheers and enjoy!
Dill Pickle Deviled Eggs
- 6 eggs, preferably pasture-raised, hardboiled and peeled
- 3 Tbsp homemade avocado oil mayonnaise or use this high-quality brand
- 1 tsp Dijon mustard
- 1 Tbsp Garlic Dill Pickle Gut Shot or high-quality dill pickle brine like this brand
- 1/2 tsp dried dill
- Pinch of sea salt
- Black pepper, to taste
- Paprika, for garnish, optional
- Cut each egg in half lengthwise. Carefully scoop out the yolks into a medium-sized bowl. Place egg whites onto a plate or tray, face side up.
- Add the mayo, Dijon mustard, gut shot or pickle brine, dried dill, sea salt and black pepper to the bowl with the egg yolks. Mash and stir well (alternatively, you can blend this in a food processor for an ultra-smooth texture). Taste and add adjust seasoning, if needed.
- *Spoon a little bit of the mixture into each egg white half, dispersing it evenly between the eggs. Sprinkle eggs with paprika and dried dill for garnish.
*Note: If desired, pipe the yolk mixture into the whites with a pastry bag instead of using a spoon. A plastic bag with a tip cut off works as well to pipe the mixture.
Yields: 12 deviled eggs