Recipe: Deviled Eggs

Who doesn’t love deviled eggs? They have been a favorite of mine for many years! I remember my mom making deviled eggs when I was little and they were so. darn. good. every time. And they still are!

This is why I make them when there is any kind of family function going on and they are usually the first food item to go. Plus, it’s an easy nutrient dense recipe to whip up.

It’s so sad that these delicious morsels are only made on rare occasions… But wait! Who’s paying attention whether there’s an event going on or not?! The other day I had no idea what to make for lunch and came up with the bright idea of making deviled eggs! This is something Andrew loves so if I can have another opportunity to get some eggs made with healthy fats in him, then I’m game.

I recommend making your own mayo. It’s incredibly easy and doesn’t take long to make. Unfortunately, even organic store bought mayo contains tons of nasty, rancid ingredients and the only way to get around that is by making your own! My favorite homemade mayo is a recipe by Sarah from The Healthy Home Economist. I suggest using 3/4 cup expeller pressed sunflower oil and 1/4 cup olive oil. I’ve found this ratio works very well and is not overwhelming with olive oil flavor.

Please note that I have not added any exact measurements for the recipe. Deviled eggs are all about what tastes good to you which makes it such an easy recipe! I suggest starting with one or two tablespoons each of mayo, mustard and sour cream and continue to add more of each if necessary.

Deviled Eggs


  • 1 dozen pastured eggs
  • mayo (homemade is best or a quality store brand)
  • organic yellow mustard
  • organic sour cream
  • unrefined sea salt (my favorite brand here
  • pepper (my favorite brand here
  • paprika (my favorite brand here


1. If using farm fresh eggs, wash well in water
2. Hard boil your eggs. Everyone has different methods but what I usually do is place
the eggs in water, turn on high and let boil for about 8-10 minutes
3. Place hard boiled eggs in a bowl of ICE water (have actual ice in there).
Let the eggs cool before cracking.
4. Take egg and roll it on the counter to break the shell. The shell should come off pretty
easily this way. I’ve noticed it’s easier once that thin film layer (in between the shell and egg)
is peeled off as well
5. Cut eggs in half, lengthwise and pop yolk out into a separate bowl.
Do this until all egg whites and egg yolks are separated
6. Add mayo, mustard, sour cream, salt and pepper and smash with a fork
(you can start with 2 TBL mayo, 1 TBL of sour cream and 1 TBL of mustard.
Keep adding more of all the ingredients until it meets your liking)
7. Make sure you smash the yolks real well so it becomes creamy.
Otherwise you will find chunks of yolk in there
8. Scoop yolk mixture into each egg white half.
Be easy! The egg whites can be fragile
9. Sprinkle paprika

If you are really trying to impress than I suggest wiping off the sides of the egg white with a wet towel. I usually skip this step because I don’t really care (it’s usually for family).

And that’s it! Don’t wait until the next family function to indulge in this delicious way of eating eggs!

Until next time,
Loriel – Healthy Roots, Happy Soul

This post is part of:  Sunday School, Clever Chicks HopThank Goodness Its MondayNatural Living LinkupHomestead Barn Hop, Fat TuesdaysFamily Table Tuesday, Traditional TuesdaysHealthy Tuesdays, Titus 2sday, Backyard Farming ConnectionTeach Me Tuesdays, Anti-Procrastination TuesdaysGathering Spot, EcoKids Tuesday, Tutorial TuesdayTuned-In Tuesday, Frugal Days Sustainable WaysHealthy 2day Wednesday, Wicked Awesome WednesdayParty Wave Wednesdays, Homemaking Linkup,  Seasonal Celebration, Fresh Food Wednesday, Whole Food WednesdaysPennywise Platter, Creative Juice, The Mommy Club, Your Green Resource, Simple Lives ThursdayTasty Traditions, Thank Your Body Thursday, HomeAcre Hop, Natural Living LInkup, Old Fashioned Friday, Fight Back Fridays, Fresh Bites Friday,

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only promote products that uphold to Naturally Loriel's values. More


Aside from being a wannabe backyard homesteader who wrangles chickens and free-range kids, Loriel is the owner/creator of the professional natural lifestyle blog Naturally Loriel, owner of the organic spice blend business Naturally Free, and freelance professional food photographer.

'Recipe: Deviled Eggs' has 8 comments

  1. May 1, 2013 @ 8:42 pm Aymee's Attic

    Those look delish!


  2. May 2, 2013 @ 7:34 pm Addison Clark

    I love to taste different recipes from different areas so this recipe looks delicious and I will try to make it in my kitchen soon. thanks


  3. May 7, 2013 @ 7:24 pm Hannah White

    LOVE deviled eggs (though as a child I refused to call the deviled.. called them stuffed instead!)

    Thanks for sharing with us at Eco-Kids Tuesday!! Hope you join us again today!


  4. May 9, 2013 @ 1:12 am Black Fox Homestead

    I love deviled eggs. I use my hand held stick blender to get the yolk smooth. I had never thought of using sour cream in them either! This sounds like a great recipe. Thank you so much for linking up to the HomeAcre Hop! Look forward to having you back tomorrow:


  5. June 3, 2013 @ 11:52 pm Bellicosity Kit

    Yum! I really need to venture into making my own mayo. This looks so easy!


  6. January 5, 2014 @ 3:49 am Isaac

    Just made some deviled egg cake pops!! I used this recpie for the cake portion. I crumbled all of the ingredients with the egg, mixed in a can of icing, and proceeded to dip the balls into white chocolate, then sprinkled with bacon! They were a hit at my family reunion. I am planning on making these again very soon.


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