It’s not always easy to think of healthy dishes for entertaining or to bring to a party. (Not everyone appreciates homemade sauerkraut, I guess!) Deviled eggs is one dish that pleases a crowd and when made with the right ingredients is full of healthy fats.
I’ve made over most traditional recipes to fit our eating habits and this deviled eggs recipe is no exception. Thankfully it’s an easier one (kids learning to cook love to help with this one) to adapt since eggs are healthy in and of themselves!
Are Deviled Eggs Good for You?
In a word, yes they can be! The right fats help your brain, hormones, and body function properly, especially as you age.
As moms, we need fat even more … to be fertile, and to grow and feed a healthy baby.
I’m a fan of eggs as a quick source of protein and healthy fat that doesn’t break the budget. You’re bound to find quite a few egg recipes in my cookbook served up in a whole variety of ways. In addition to serving them at breakfast, we often put hard-boiled eggs on top of salad or crack raw eggs into nourishing broth to make a quick egg drop soup.
How to Find the Best Eggs
Not all eggs are created equal though. Unfortunately, many eggs at the store (even ones labeled “cage-free”) aren’t the healthiest option. And the color of the eggshell really has nothing to do with egg quality either!
Cage-free is technically correct since the chickens aren’t stored in cages, but they’re likely still packed into dirty, large buildings that aren’t an ideal environment for animals to live. Vegetarian-fed is another misleading term, as chickens aren’t vegetarians! It basically means that they’re fed grains, which can include GMO corn and soy.
The best eggs are from a local source that allows the chickens to go outside, get sunshine, and eat bugs as nature intended. There are some grocery store brands that are certified organic and humane and ensure their chickens have outdoor time.
How to Find a Healthy Mayo
I have a homemade mayonnaise recipe that we use at home. It features coconut and olive oil to create a condiment full of healthy, nourishing fats. Unfortunately most store-bought versions contain rancid and inflammatory vegetable oils like canola and soy.
The homemade version takes just a few minutes to make, but there are an increasing number of good store-bought options as well. (I like to think this is in response to demand by educated consumers like us!) I like this brand that uses avocado oil, but there are also some good options made with olive oil as well.
Tips for Hard Boiling Eggs
Some people don’t seem to have a problem achieving the perfect hardboiled egg, while others find it tricky. Here are some tips to help yield the perfect boiled egg that peels effortlessly:
- Some claim that using slightly older eggs makes for an easier peel
- Boil the water before putting the eggs in and then cook at a gentle simmer
- Add a tablespoon of baking soda to the water (I haven’t tried this one)
- Peel the eggs while submerged in water to help separate the membrane
I haven’t found the perfect trick that works every time, so if you have … please let me know!
Healthy Deviled Eggs Recipe
Ingredients
- 12 eggs (preferably local and free range)
- ¾ cup mayonnaise
- 4 tsp apple cider vinegar
- 3 tsp mustard (I prefer spicy mustard, but any will do)
- 2 tsp Worcestershire sauce (or coconut aminos)
- 1 tsp salt
- 1 tsp black pepper
- paprika
Instructions
- Bring a pot of water to a gentle boil and lower the eggs inside. Gently simmer for about 10 minutes. (You don’t want a hard rolling boil with lots of bubbles or the eggs will crack.)
- Transfer the eggs to a bowl of ice water until completely cool. Next, crack the eggs all over and then peel the shell off while they’re under the water.
- Slice the eggs in half lengthwise, scoop out the yellow yolks, and place in a bowl. Arrange the egg white halves on a platter.
- Add the rest of the ingredients, except paprika, to the egg yolks and mash with a fork until smooth.
- Spoon the egg yolk mixture into the center of the egg whites. To make it a little neater and fancier, the filling can be piped in instead. To pipe the filling in, spoon the filling into the corner of a plastic bag. Cut the corner off and squeeze the filling out into the egg halves.
- Sprinkle with paprika and serve.
Notes
Nutrition
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Want More Egg Recipes?
Here are some of my favorites:
Do you like deviled eggs? What’s your favorite healthier version of this classic appetizer? I’d love to hear your tips!
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My family LOVES deviled eggs but I’ve always struggled with peeling the shells, despite using your suggestions above. Can’t tell you how many hard-boileds I’ve ruined trying to peel them cleanly. BUT! I invested about $10 into an egg steamer that hard-boils 6-8 eggs at a time in about 12 minutes. After cooling the eggs immediately in cold water, the shells slide off beautifully. The egg steamer can cook them several ways: hard boiled, poached, or as an omelette! Find one via the TV shopping channels or your local discount box store. Best kitchen gadget I own! Bon Appetit!
When the serving size says “2 eggs,” does that mean 2 halves? Or does it mean 4 halves?
2 halves.
Bring water to boil, put eggs in for two min., cover turn off heat and set timer for eighteen min. Take out, run cold water over them (I use a separate Tupperware and set them in cold water) and they peel perfectly every time. Read this online somewhere years ago and have made hundreds of boiled eggs this way that peel easy.
I’ve never heard of putting salt and pepper in them. I put the yolks, mayo, mustard, etc. On a zip lock bag and smush them until creamy then cut the corner off to squeeze them in the whites.
Dear KAtie-I found this little item some 20 years ago in a lovely, little housewares store and I use it every time I make hard boiled eggs.Just gently push the egg down on the spike and that allows a bit of air and sometimes a little water inside the shell–making it quite easy to remove the shell after the ice water cooling down period.
I found it on Amazon-it is called the Fox Run 5711 Egg Piercer, Plastic and sells for $5.46.
Hope you find it of some help when making a dozen eggs at a time. I am egg intolerant but I make them for my dog!
Enjoy your posts very,very much. Good health in the New Year.
Joyce
Thanks for the suggestion! Here’s the link if anyone else is interested.
I have found that steaming eggs is foolproof every time! I just do it in a saucepan with a steamer basket and bring the water to a boil, then add the eggs to the steamer basket and turn the heat down to medium and time them for 9-9 1/2 minutes depending on how hard you like them. I do 6 1/2 minutes for soft boiled eggs. Plus the eggs are super easy to peel. Found this method in a Tyler Florence cookbook a couple of years ago and haven’t boiled an egg since. 🙂
Hard boiling eggs in the Instant Pot is the only consistently fool-proof method we’ve found for getting perfectly boiled eggs each and every time, where the shells practically fall off by themselves.
“Not everyone appreciates home made sauerkraut”??? Prepare it right and they’ll be gobbling it down. At least in our house. You rinse the sauer kraut so remove excess sourness but don’t overdo it. You still want some tang. Chop it, but not too fine. Saute it in oil or fat of your choice but not too much; sauer kraut is not pleasant when it is greasy. Add water and let it simmer for 5 minutes. And that is it. It is so good this way – plain & simple.
If you are consuming sauerkraut for its bacteria, then you will have to eat it raw. But there are other options for getting good bacteria into your gut – many options.
Hope you like my simple recipe.
Bake your eggs 325 for 28m
I add collagen peptides to EVERYTHING! You’d never know. This would certainly get some. All my homemade sauces, dressing, gravies and soups get a hefty scoop or two! I even put it in taco meat.