These Healthy Deviled Eggs are perfect for every occasion! The creamy avocado mayonnaise combined with the dijon mustard and pickle juice makes for the most perfect filling. We like to top these eggs off with black olives and mini pickles. This recipe includes multiple variations to make your deviled eggs stand out during the holiday season.
This Paleo Deviled Egg appetizer is perfect for all things! We love to make these for holiday brunches as well as get togethers and date nights. The classic recipe of deviled eggs are also a great source of protein and low carb snack.
Appetizers are a great way to keep healthy snack options on hand. Some of my favorite appetizers are: Banana Chia Pudding, Whole30 Hummus, Simple Homemade Beetroot Dip, Gluten Free Pigs in A Blanket, Air Fryer Potato Skins, Bacon Wrapped Chicken Bites, Vegan Taco Dip, Gluten Free Pasta Salad and Keto Jalapeño Poppers.
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Why You Will Love These Healthy Deviled Eggs
- This healthy deviled egg recipe is full of flavor, super easy to make and can be made for many different occasions! The creamy texture of these healthy deviled eggs will make you want them for every party you host.
- This recipe is naturally dairy free, gluten free, soy free, nut free, paleo, Whole30, and refined sugar free. This recipe is naturally a celiac safe recipe too!
- This recipe is my go to recipe for Easter! I like to make it with my Gluten Free French Toast Casserole for brunch. Both adults and kids love it because they are made of simple ingredients.
- Deviled eggs are a great alternative for traditional eggs for breakfast.
Recipes To Pair With
- Hashbrown Breakfast Casserole
- Sweet Potato, Brussels Sprouts Bacon Sheet Pan Breakfast
- Air Fryer Home Fries
- Spinach Mushroom Frittata.
Ingredients
- Avocado mayo-I like buying mine from Costco, you get the best bang for your buck there. Avocado mayo is made with avocado oil instead of inflammatory vegetable oils, this is why I prefer it over regular mayo but you can substitute it out if you are not Whole30 or do not have it.
- Dijon mustard-Adds a nice kick in combination with the avocado mayo. You can use yellow mustard if you do not have dijon.
- Pickle juice-The good old pickle juice from the jar adds a nice tangy kick.
- Paprika-The paprika adds a nice bit of spice.
See the recipe card below with a full list of ingredients and measurements.
Substitutions And Variations
- Mini dill pickles-I love the ones from Trader Joe’s. Make sure whatever brand you buy is Whole30 friendly. You could also use pickle relish.
- Pitted black olives-Sliced and chopped.
- Bacon-I love using Butcher Box’s bacon on top. It is quite yummy! They send me a monthly box of all of my favorite meats. You can use my Butcher Box discount link to save on your first order.
- Sriracha– If you want to make spicy deviled eggs, add a dash of sriracha on top!
- If you are not dairy free, a great substitute would be any light mayonnaise or regular mayonnaise you prefer. You could also utilize full-fat greek yogurt as a substitution whether it contains dairy or is dairy free.
- Another great addition to these healthier deviled eggs would be hot sauce and garlic powder for additional flavor.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know by leaving a comment below!
Step By Step Instructions
Photo #1: Put the metal trivet into the instant pot with 2 cups of cold water. Then add the eggs in on top. Close the instant pot and set the pressure to HIGH heat.
Photo #2: Once the time is up, carefully open the vent on top and add the eggs to a bowl of water with ice in it for 15 minutes.
Photo #3: Once the hard-boiled eggs are cooled, peel eggs and cut the eggs in half. Then scoop out the middle yolk from the egg whites and add the yolk, pickle juice, paprika, and avocado mayo and blend until smooth.
Photo #4: Using a pastry bag, add the egg yolk mixture from the food processor into the egg white halves and top off with optional garnishes.
Alternative Cooking Process
- Add the eggs to a pot with water and bring to a boil. Once the water is boiling turn off the heat and cover the pot for 10 minutes while it sits.
- Next, strain the water from the pan and set the eggs in an ice bath to prevent them from sticking.
- Now, follow the remaining steps above to decorate the eggs 🙂
Equipment Needed
Expert Tips
- Tip #1: Do not skip the ice bath, this ensures that the shells do not stick to the hard boil eggs!
- Tip #2: Using a frosting piping bag will make stuffing these deviled eggs a lot easier. If you do not have an official frosting piping bag, you can use a plastic bag or ziplock bag and cut the corner off of the bag for a basic tip.
- Tip #3: Do not place the eggs into hot water. You want to place the eggs into the pot with water before starting to heat up.
Recipe FAQs
If you follow this recipe for the instant pot version they are guaranteed to be done when the time is up.
The best way to peel hard boiled eggs is by placing the eggs immediately in an ice bath after cooking them. This helps the shell fall right off rather than the eggs falling apart as the shell is pulled off.
I love serving this recipe cold. This means you can make it in advance!
Most traditional deviled eggs are served with a sprinkle of paprika on top.
Storage Instructions
- Deviled eggs can last in the fridge for up to 5 days.
- I like to serve this dish cold, so no need to worry about reheating.
- Be sure to store the recipe in an airtight container for optional freshness.
Other Paleo Brunch Recipes
Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!
Whole30 Deviled Eggs
Equipment
- instant pot or large pot
Ingredients
- 12 whole eggs
- 1 cup avocado mayo
- 1/2 tsp paprika
- 1/4 cup pickle juice
OPTIONAL TOPPINGS
- 1/4 cup chopped pickles
- 1/4 cup chopped olives
- 1 pieced bacon cooked. I love Butcher Box! Use my link for $30 off.
Instructions
Instant pot version:
- Place the metal instant pot trivet into the instant pot as well as 2 cups of cold water. Add the eggs in and set the instant pot to HIGH pressure for 5 minutes (be sure the vent is closed.) Once the time is up, carefully open the vent on top or let it vent naturally. Remove the eggs carefully (they will be hot so use a spoon) and place the eggs in a bowl of ice and water for 15 minutes.
Stovetop version:
- Place ingredients in a large pan with water. Bring the water to a boil, then turn off the heat and let the eggs sit in the hot water covered with a lid for 10 minutes. Once the ten minutes is up place the eggs in a bowl of cold water with ice for 15 minutes.
- Once the eggs sit in the egg bath for 15 minutes, remove the shells, cut the eggs in half and remove the yolks. Place the yolks, avocado mayo, dijon, and paprika in a food processor and blend until smooth. Use either a piping bag or zip block bag to fill the eggs. Garnish on top with optional, bacon, olives, and pickles.
ginger says
Following the recipe as written made for a really soupy filling mixture that did not hold up for piping. Recommend slowly adding the mayo and pickle juice until you reach the desired consistency.
I guess it depends on how big your yolks are in terms of how liquidy the filling is. I hope you enjoyed!
Lori says
Love the instant pot method to make these eggs. They are so good and easy to pull together!
Allianna Moximchalk says
Instant pot is the best – thanks!