I feel like deviled eggs are reminiscent of the summer. Fourth of July, picnics, etc. But, every Thanksgiving my family always has deviled eggs on the table. I have no clue if this is traditional in the American household or not, but it is in ours and I love it! I always look so forward to them.
It seems like everything during the holidays is heavy and typically served hot. Deviled eggs add a really wonderful temperature contrast.
These are made with Primal Kitchen Avocado Oil mayo making them so much cleaner than the average deviled egg which is typically made with a canola or vegetable oil-based mayo.
I know that many people try to stay away from the yolk of an egg for various reasons - some of which I agree with and some I do not. If you are one who avoids the yolk, I do hope you will reconsider and enjoy these for at least one day of the year.
Place eggs in a single layer in a saucepan and cover with enough water that the eggs are completely covered. Heat on high until water begins to boil, let boil 1 minute, then cover and turn the heat completely off. Remove from heat and leave covered for 10 minutes, rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Pat dry with a paper towel.
Slice the eggs in half lengthwise, removing yolks and placing into a medium bowl. Place the whites on a large cutting board or a few paper towels.
Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper and mix well with a spatula, getting the mixture to as smooth a consistency as possible.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, chives and dill, if using and place onto a serving platter or store in an airtight container in the fridge for up to 1 week.
Ingredients
Directions
Place eggs in a single layer in a saucepan and cover with enough water that the eggs are completely covered. Heat on high until water begins to boil, let boil 1 minute, then cover and turn the heat completely off. Remove from heat and leave covered for 10 minutes, rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Pat dry with a paper towel.
Slice the eggs in half lengthwise, removing yolks and placing into a medium bowl. Place the whites on a large cutting board or a few paper towels.
Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper and mix well with a spatula, getting the mixture to as smooth a consistency as possible.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, chives and dill, if using and place onto a serving platter or store in an airtight container in the fridge for up to 1 week.
