Growing up, deviled eggs were (and still are) one of my favorite foods. They are a classic to have at holiday parties and really any other type of family or friends event. My grandma was always the one in charge of making them and every time they were brought over to a holiday party, I would be the one standing right next to the platter devouring them all. They’re that good!
This recipe uses a homemade mayonnaise that is super simple to make and I think- tastes better than store-bought. A lot of store-bought mayonnaises have extra “junk” in them so they can last months on end. This homemade mayonnaise requires just 5 ingredients and can last in the fridge for up to 2 weeks. However, for this recipe, store-bought mayonnaise is fine to use.
Yield: 12 deviled eggs
- 1 whole egg, pasture raised/and or organic, if possible
- 3/4 cup light tasting oil, I used this organic expeller pressed canola oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground mustard seed
- pinch sea salt
Deviled egg ingredients:
- 6 eggs, pasture raised/and or organic, if possible
- 3 tablespoons mayonnaise
- 1 teaspoon dijion mustard
- salt and pepper, to taste
- Place egg, lemon, and ground mustard into a food processor.
- Slowly add in canola oil from the top of food processor. Do not dump it all in at once. This process should take about 1-2 minutes.
- Remove from food processor and place into a airtight container.
- Refrigerate for at least 30 minutes so it will set.
*If you don’t have a food processor, no worries! Add egg, lemon, and ground mustard to a small sized bowl and whisk all together. While whisking, slowly add the oil until it’s combined.
*For the oil, use something that has a neutral taste. I wouldn’t recommend extra virgin olive oil or coconut oil. You want to oil to be refined so that you can’t taste any flavor.
Deviled egg procedure:
- Place 6 eggs in the bottom of a large pot. Add cold water to cover the eggs.
- Bring to a boil and cook for 5 minutes.
- Once 5 minutes is up, turn off the heat, and let pot sit to the side for another 5 minutes.
- Remove the eggs and run under cold water until eggs feel cool.
- Peel the shells off the eggs and cut in half.
- Carefully remove the yolk and place into a small bowl.
- Stir in mayonnaise, mustard, salt, and pepper.
- Add a spoonful of filling back into each egg white.
- 1-2 chives, thinly sliced
- Sprinkle chives and dust paprika all over the filled eggs.
- Serve and enjoy!