Hors d’oeuvres, a protein filler, for breakfast, snacks, as a side item to a main meal, these devilled eggs definitely zhoosh up eggs, and, provide a high protein and healthy fats combinations in an egg meal. Pre-made, for a quick meal on the go, or, for dinner party fare, they are indeed a good option in an egg protein.
I’ve made these often in the recent past, in my attempts to increase boiled eggs in my meal plan. These are are winning combination that makes boring boiled eggs more palatable. This recipe, adapted from my mom’s 1970s Cooking with Flair recipe book, also provided a fabulous method to boiling eggs, keeping the egg intact, after boiling and actually boiled and peeled to perfection. I include this flop-proof method in the recipe description below.
Interestingly, the yolks may be combined with a variety of different ingredients, from chopped bacon and / or ham, which is free of nitrates and sugar, to finely chopped cucumber or any combination that suits your tastes. The Paleo mayonnaise provides the added creaminess that make the yolks light and fluffy and tasty too 
I included an alternative to mayonnaise too.
Quick to prepare, these may be made up and stored in the refrigerator in an air tight container for up to 3 day I would think, although, I always prefer my eggs fresh
Ingredients
6 large eggs
4 cups cold water
1 tsp bicarbonate of soda
1-2 tblsp Paleo Mayonnaise OR 1 tblsp sugar free Dijon Mustard & 1-2 tblsp apple cider vinegar
Himalayan or Sea Salt and freshly milled black pepper to taste
Paprika powder for dusting
Here’s How
- Place the eggs gently in a medium sized pot and add in the water and bicarbonate of soda, ensuring that the eggs are completely covered and submerged in the water. (Bicarbonate of soda assists to separate the eggs from the egg shell, making it easier to peel)
- Turn up the stove-top heat and as soon as the water begins to boil, give it a minute or two, then turn off the stove and cover the pot with a lid.
- Leave the eggs for about 10 minutes, before submerging them to ice cold water to halt the cooking process.
- Peel the eggs and slice in half length-ways. Spoon out the egg yolks with a spoon, into a small bowl.
- If using Paleo Mayonnaise, add in about 1-2 tablespoons and season as preferred. If not, add in the mustard (you may use mustard powder), apple cider vinegar, salt and pepper to the egg yolks, and mix well to create a paste.
- Using a teaspoon, scoop the yolk mixture evenly into the cooked egg white baskets.
- Season each egg lightly with paprika and other seasoning, if preferred.
- Serve for dinner party fare with crudites and a gluten free dip, or for lunch box healthy eats, pre, or post work out snacks, or an anytime snack, these won’t leave you hungry!
Enjoy
