These Upgraded Deviled Eggs are a favorite in our house because they lend a bit of crunch and a fresh bite of green spice to the creaminess of a traditional deviled egg. They’re also SIBO, Keto, Paleo, and Whole30 friendly!
Deviled eggs have always been big in my family, cropping up at nearly every holiday meal growing up. As an adult, I take a more liberal approach to the tasty little beasts and make them year-round. Not only do they make for an awesome low-carb bite to prep for breakfast or afternoon snacks during the week, I tend to rely on some version of them every time I’m asked to bring a dish to a food-centric gathering. Much to my chagrin, I’ve become known as the deviled egg girl in one of my friend circles because I almost always show up at the door of gatherings with a dozen or two. I do this partially because I know there will be atleast one thing on the table that will fit my SIBO diet, but mostly because I know I’ll come home with an empty tray at the end of the night.
I highly suggest making your own Paleo mayo because it is crazy easy and super tasty. Michelle Tam of Nom Nom Paleo has a great video on YouTube if you’ve never done it before. If you’re not Paleo but want to keep the sugar low, you should definitely give Sir Kensingston’s a look. They have great options for condiments like mayo, mustard, and ketchup that are much lower in sugar than traditional blends and have beautifully short ingredient lists.
Pro Tip: When you’re ready to pipe the filling, the easiest method I’ve found is to line a tall water glass with a sandwich bag, wrapping the lip of the bag over the edge of the glass. Scoop the filling into the bag, seal the top, and snip one of the bottom corners. You now have an easy piping bag with no added mess.
Also, eggs tend to peel easier when they’re not completely fridge-cold. After you dunk your hot hard-boiled eggs in an ice bath for a few minutes, peel them right away rather than tossing them in the fridge for later. They will peel quicker and come out of their shells easier so you aren’t left with craters in your lovely whites.
Upgraded Deviled Eggs
Yield 2 dozen halves
- 1 dozen large free-range eggs
- water for boiling
- .5 tsp sea salt
- 1 tbs white vinegar
- .5 cup Paleo mayo
- 1 tbsp Dijon mustard
- 1 tsp sriracha (optional)
- salt and pepper to taste
- 2 large stalks celery, finely chopped (about 3/4 c)
- 1/2 c green onion, chopped
Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method. I know many who bake their eggs, or even use their pressure-cooker. You do you, boo boo.
- Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
- Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
- After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
- Peel eggs and slice each in half length-wise.
- Pop the yolk from each hard-boiled egg into a large mixing bowl. Add mayo, Dijon, and sriracha.
- If you prefer old-fashioned filling with a few lumps and bumps, you can mash with a fork. For a creamier consistency pulse with an immersion blender or in your food processor. Season with salt and pepper to taste.
- Stir in chopped celery until combined.
- Pipe the filling. To make an easy piping bag: line a tall water glass with a sandwich bag, wrapping the lip of the bag over the edge of the glass. Scoop the filling into the bag, seal the top, and snip one of the bottom corners.
- Once your egg halves have been piped, top each with a sprinkle of chopped green onion.
- The deviled eggs should keep in the fridge for up to 4 days, though you'll probably polish them off long before that!