These Whole30 deviled eggs are perfect for every occasion! The creamy avocado mayonnaise confined 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 two ways to make these deviled eggs.
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. If you like this appetizer you will also love my everything bagel seasoned chicken wings with garlic aioli and my buffalo chicken meatballs. This recipe was originally posted on August 29th 2019, and updated on April 4th 2021.
- 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.
- Optional toppings:
- Mini pickles-I love the ones from Trader Joe’s. Make sure whatever brand you buy is Whole30 friendly.
- 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. If you use the code HERE you can get $30 off.
How to make Whole30 deviled eggs:
- There are two ways to make these deviled eggs. I prefer to make the deviled eggs in the instant pot. It is super simple, but I have also included a way to make them on the stove!
For the instant pot:
- First, add two cups of water to the bottom of your instant pot. Then, add the metal trivet to the bottom to allow the eggs to be propped up. Add the eggs to the pot, and set to high pressure for 5 minutes.
- Next, make sure the top vent is sealed. Turned on the instant pot and let it do its magic!
- Now, once the 5 minutes is up, move the vent to vent (be sure you do not burn yourself here, the alternative is to let it manually vent itself.)
- Take the eggs out with a spoon (be careful they will be hot) and place in a bowl with ice and water. This will prevent the eggs from sticking to the shell.
- Lastly, remove the shell, cut the eggs in half and place the yolk, avocado mayonnaise, paprika, and pickle juice in a blender and blend. Use a piping bag to fill the eggs and add desired toppings on top.
For the stovetop version:
- 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 🙂
If you like this recipe, you will LOVE my other Whole30 appetizers:
Whole30 Deviled Eggs
- instant pot or large pot
- 12 whole eggs
- 1 cup avocado mayo
- 1/2 tsp paprika
- 1/4 cup pickle juice
- 1/4 cup chopped pickles
- 1/4 cup chopped olives
- 1 pieced bacon cooked. I love Butcher Box! Use my link for $30 off.
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.
- 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.