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 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.
Why This Recipe Works
- These deviled eggs are full of flavor, super easy to make and can be made for many different occasions!
- 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! Both adults and kids love it.
- Deviled eggs are a great alternative for traditional eggs for breakfast.
Whole30 Brunch Recipes To Pair With
- Hashbrown Breakfast Casserole
- Sweet Potato, Brussels Sprouts Bacon Sheet Pan Breakfast
- Air Fryer Home Fries
- Spinach Mushroom Frittata.
- 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 full recipe card below with a full list of ingredients and measurements.
Substitutions And Variations
- 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. 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!
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
Alternative Stove Top Cooking Method
- 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 🙂
- Tip #1: Do not skip the ice bath, this ensures that the shells do not stick to the eggs!
- Tip #2: Using a frosting piping bag will make stuffing these deviled eggs a lot easier.
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!
- 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 air tight glass 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
- 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.