Easy 4-Ingredient Deviled Eggs

Name: 4-Ingredient Deviled Eggs
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 6 eggs; 1/2 teaspoon salt or 1 teaspoon of white vinegar; 2 tablespoons Primal Kitchen Mayo with Avocado Oil; 2 tablespoons Primal Kitchen Dijon Mustard; 1 teaspoon paprika; Primal Kitchen Real Whipped Tangy Dressing &amp; Spread

June 11, 2020

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Simple, protein-packed handheld snacks that even kids enjoy, deviled eggs are the perfect addition to any potluck or brunch. They can be made in advance, packed in to-go containers, and served with just about any outdoor dining or picnic menu recipe. Perfect deviled eggs aren’t always easy to produce, but following our tried-and-true method of cooking hard-boiled eggs can ensure that you get the perfect sunny, firm yolks and yielding yet solid egg whites.

Our go-to deviled egg recipe is simple enough that you can whip it up on the fly with a few ingredients you likely already have in your fridge. The crumbly sunshine-yellow egg yolks need just a dollop of whipped spread or mayo made with avocado oil, dijon mustard, and a bit of salt to enhance their rich flavor without altering their gorgeous golden color. The result is a creamy, rich, and flavorful dish that's also keto-friendly, Primal/paleo, Whole30 compliant, and vegetarian.

4-Ingredient Deviled Eggs

Rated 3.7 stars by 11 users

Servings

Prep Time

10 minutes

Cook Time

10-12 minutes

Calories

104

This easy recipe will be your new go-to brunch or potluck recipe. With just a few simple ingredients like eggs, mayo or whipped spread, and Primal Kitchen Dijon Mustard, you can have this dish ready for tomorrow's breakfast.

Ingredients

6 eggs
1/2 teaspoon salt or 1 teaspoon of white vinegar
2 tablespoons Primal Kitchen Mayo with Avocado Oil
2 tablespoons Primal Kitchen Dijon Mustard
1 teaspoon paprika

Alternate ingredients:

Primal Kitchen Real Whipped Tangy Dressing & Spread

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Directions

Place the eggs in a single layer at the bottom of a pot, making sure the eggs are fully submerged. Add salt or vinegar to the water.
On high heat, bring the water to a rolling boil.
Once the water is at a rolling boil, turn off the heat. Place a lid on the pot and let the eggs sit (don’t remove from the warm burner) for 10–12 minutes.
Remove eggs from pot and cool under running water. Peel the eggs carefully and discard the shells (Tip: use them in your garden).
Cut the peeled eggs in half. Gently scoop out the egg yolks and place them in a bowl. Add mustard and mayo or whipped spread. Mash and stir well to combine.
Scoop the egg yolk mixture into a piping bag or a resealable bag. Seal the bag and snip off the bottom corner. Pipe the egg yolk mixture into the holes in the egg whites.
Dust with paprika and enjoy! Store any leftover deviled eggs in a covered container in the refrigerator for up to 5 days.