This basic recipe is a delicious version of deviled eggs that has tang from a bit of lemon juice, zing from mustard, and is leveled out with salt and olive oil. It’s a mayonnaise less deviled egg recipes that’s light, fluffy and delicious! It would be perfect for picnics, potlucks, or Easter!
One of my jobs this Easter is to make a platter of deviled eggs. I came up with all sorts of elaborate ideas for deviled egg recipes. But in the end, I realized that I wanted some yummy, simple deviled eggs. Mild enough for the kids, but with enough of a kick to please the adults as well. My four year old is very adverse to anything “green” in her deviled eggs, such as chives, so I had to restrain myself. Easy to make was another priority. I think I did it!
Secondly, I wanted to skip the usual mayonnaise, if at all possible. I am tired of being dependent on mayonnaise for so many yummy recipes. You can make your own, or buy Wilderness Family Natural’s wonderful mayonnaise. But I find it hard on my budget to buy or make the high quality mayonnaise that I would prefer to use.
It was so easy to do without it! Because mayonnaise is made out of egg yolks and oil, all you have to do is add a bit of oil to the egg yolks, and you have that rich taste. Perfect, simple, easy, and more frugal.
Makes 12 halves
Because the flavor of mustard (I am using a very strong one right now) and preferences can vary, taste test before you refill the egg whites and adjust the flavor with salt, pepper, lemon juice or mustard as needed.
- 6 eggs
2 tablespoons olive oil
1/4-1/2 teaspoon unrefined salt
1/2 teaspoon mustard
1-2 tablespoons of lemon juice
freshly ground pepper
1. Hard boil Eggs: Set eggs in a medium size pan and cover with water. Bring to a simmer. Cover pan and take off of heat. Allow the eggs to sit in the hot water for 15 minutes and then rinse with cold water to cool.
2.Peel eggs and cut in half, lengthwise.
3.In a food processor, add the egg yolks, mustard, lemon juice, salt, pepper. Pulse until finely ground. With the food processor on, drizzle the olive oil, until just combined and fluffy. Scoop back into the egg whites and sprinkle with paprika. Chill. Will last 3-4 days.
How easy and simple is that?
Latest posts by KimiHarris (see all)
- Good Reads and Good Eats 4/25 - April 25, 2015
- 6 Healthy Kitchen Hacks for Parents of Young Children - April 24, 2015
- Good Reads and Good Eats 4/18 - April 17, 2015