Deviled Eggs

by Lisa Marie Rosati on April 2, 2013

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I absolutely LOVE Deviled Eggs! They are simple to make and are a great snack, light lunch or a fabulous appetizer at parties! If you are following strict Paleo, be sure to make Paleo mayonnaise to use for this recipe!


6 large eggs
1 to 2 tablespoons mayonnaise
1 teaspoon Dijon mustard (use less or omit if you don’t care for mustard zing)
sea salt and fresh pepper
1 bunch of chives, washed and finely chopped


  1. Put the eggs in a medium saucepan and cover with cold water. Place over medium high heat and bring to a boil. Reduce the heat a little until the water reaches a low boil and cook for 15 minutes. Drain and run the eggs under cold water. Set aside to let the eggs cool.
  2. When cooled, peel the eggs in half lengthwise. Place all the yolks in a small mixing bowl. Add mayonnaise, mustard (if using) and salt and pepper to taste. Mash together with a fork until smooth and well combined.
  3. Arrange the egg whites on a platter with the cavity side up. Spoon some of the filling into each hole until all are filled. Top with chopped chives and a sprinkle of paprika. Refrigerate until ready to serve.

Makes 12