The Secret to These Paleo Deviled Eggs? Homemade Mayo – That’s Easier Than It Sounds!

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I’ve got two words for you:

Homemade. Mayo.

Easily the backbone of any good deviled egg recipe – the right mayonnaise can make or break (no pun intended) your egg.

This is doubly true if you’ve been following the paleo diet!

A lot of store-bought mayos have added ingredients like soybean oil – which is a pretty big “no no” on paleo.

Plus, a lot of store-bought mayos are also just… bad.

(Other than Duke’s, which has been the reigning king of mayo among the chef and foodie community – and for good reason. It’s freaking delicious.)

Most brands of mayonnaise are bad-tasting, bad for you… Not to mention, bad for your wallet too – especially when you can make a full cup of homemade mayo for less than $2.

So yes, for this recipe, you will be making your own mayo. 

And I’m telling you right now, it’s a lot easier than you think… and it probably doesn’t take as long as you’d imagine, either.

These deviled eggs come together easily and really deliver on the flavor – which means if you bring them to a cookout, expect at least a few people to ask you for the recipe. (That’s what happened to me!)

So if you’re looking for a delicious, healthy(ish) paleo deviled egg that goes beyond your standard grandma’s recipe… you’ve come to the right place:

FTH’s Paleo Deviled Eggs With Homemade Mayo

Equipment Needed: Immersion blender or food processor; small plastic bag; small pot for boiling the eggs; stove

Recipe Time: 45 minutes

Makes: 16 individual deviled eggs (more or less depending on how the process goes)

Ingredients:

• 13 eggs at room temperature, preferably not super fresh (see Recipe Notes)
• 1 cup avocado oil or other neutral Paleo-friendly oil
• 4 Tbsp Dijon mustard
• 2 Tbsp rice vinegar
• 1/4 tsp salt, plus more to taste
• 4 Tbsp extra virgin olive oil
• 3 Tbsp liquid from a jar of probiotic pickles or roasted red peppers (see Recipe Notes)
• 1 tsp gochugaru (Korean chili flakes) or alternatively, smoked paprika, plus more for sprinkling
• Fennel, dill, or chives for garnishing
• 1 tsp liquid from a jar of kimchi (optional)

Directions:

1) Cook the eggs.

Place the eggs in one layer in a pot and pour water over the eggs until they’re covered by about 2 inches.

Put the pot over medium-high heat and bring to a boil. Just as the water begins to boil, cover the eggs, turn the heat down to medium, and boil for 12 minutes.

While the eggs boil, prepare an ice bath. Fill a large bowl with ice and top with water, then set aside.

When the 12 minutes are up, place the eggs in the ice bath to cool for at least 15 minutes.

Next up… mayo time!

2) While the eggs cool, make the mayo.

If using an immersion blender:

In a jar that’s just slightly larger than your immersion blender, add 1 egg, 1 Tbsp Dijon mustard, 1 Tbsp rice vinegar, 1/4 tsp salt, the gochugaru or smoked paprika, and the kimchi liquid (if using). If the mixture does not come up to the blades, you may have to double the recipe for this to work.

Pour the oil on top and let sit for 15-20 seconds. Place your blender at the bottom of the cup and turn it on high (do not pulse). You will see the mayonnaise start to form – when this happens, tilt the cup so you can lift the head up into the rest of the oil. Continue doing this until all the mayo is emulsified.

Season to taste with salt and more gochugaru or smoked paprika, then set aside.

If using a food processor:

In the bowl of your food processor, add 1 egg, 1 Tbsp Dijon, 1 Tbsp rice vinegar, 1/4 tsp salt, the gochugaru or smoked paprika, and the kimchi liquid (if using). 

Turn the food processor on low and drizzle the oil in, starting drop by drop. Start slow – seriously!!

Then as you see the mayo begin to form, you can drizzle the rest of the oil in a steady stream. When all of the oil has been emulsified, turn the food processor off. You may have to scrape down the sides if a lot of the mayo sticks.

Season to taste with salt and more gochugaru or smoked paprika, then set aside. 

3) Prep the eggs.

After you’ve made the mayo and at least 15 minutes have passed, test an egg by cracking it (lightly!) on the side of the counter, then peel it under cool running water. 

If the egg is cooked to your liking (for me, an egg for deviling should have a set white and a golden yellow yolk with absolutely no gray or green around the edges), then go ahead and peel the rest.

If not all of them peel properly, that’s OK! Eggs are finicky creatures. It happens.

Cut the eggs in half, scoop out the yolks into the bowl of a food processor (or cup just slightly larger than your immersion blender), and choose the 16 best-looking whites. Wash any residual yolks out of these whites and set the other eight aside for another purpose.

4) Make the filling.

If using an immersion blender:

To the yolks, add 3 Tbsp mayo, 3 Tbsp Dijon, 1 Tbsp rice vinegar, and the pickling or pepper liquid. Blend until smooth, and scrape down the sides as necessary.

Pour the olive oil on top and let sit for 15-20 seconds. Then stick your immersion blender back in and blend on high until fully emulsified. Season to taste with salt.

If using a food processor:

To the yolks, add 3 Tbsp mayo, 3 Tbsp Dijon, 1 Tbsp rice vinegar, and the pickling or pepper liquid. Blend until smooth, and scrape down the sides as necessary.

With the food processor running, slowly drizzle in the olive oil until it’s all emulsified. Turn off the food processor, scrape down the sides, and season to taste with salt.

5) Stuff the eggs and serve!

You don’t need to be a piping wizard or have any fancy equipment to make a deviled egg look magazine-worthy.

Cut off a small corner of a plastic bag (remember you’re piping into an egg, so you want the hole to be pretty small) and fill the bag about 2/3 of the way full with filling.

In circular or zig-zag motions (totally up to you and your personal preference), pipe the filling into the egg – you’ll want to overstuff it.

When all of the eggs are filled, sprinkle on top with more gochugaru or smoked paprika, and garnish with fennel fronds, dill, or chives. Sprinkle with sea salt if desired and serve immediately, or refrigerate.

Recipe Notes

• Older eggs are generally easier to peel after boiling than fresh ones – so if you want to save yourself some wasted whites (and a giant headache – speaking from experience here), use eggs that have either been sitting in your fridge for a bit or aren’t fresh off the farm.
• The probiotic pickling liquid not only adds a lot of flavor to the filling – it adds a lot of beneficial nutrients that can help fight cravings and burn fat too! So if you can find probiotic pickles at the store, they’re worth the hunt – though roasted red peppers will still work in a pinch.

“What Should I Do With the Leftover Filling?”

You may be left with some leftovers when all is said and done in this recipe – namely, extra mayo and extra deviled egg filling.

If you’re sticking with the paleo diet, then consider this homemade mayo your new secret weapon.

It goes amazing with raw veggies as a dip…

In salad dressings…

With eggs (if you’re not sick of eggs yet, lol)…

As a binder in non-lettuce salads (chicken salad, potato salad, etc.)…

And the possibilities go on and on!

With regard to the deviled egg filling, there’s a lot you can do with that too:

Make potato salad…

Add it to omelettes…

Make a dip with some rotisserie chicken or even crab and a little more smoked paprika…

Use it to thicken sauces…

And honestly, you can even eat it on its own when you’re hungry but don’t feel like spending too much time in the kitchen.

That’s the great thing about making your own food at home – not only is it way better (and healthier) for you… 

And you’ll never have to guess whether it’s Paleo-approved (or whatever diet you’re currently following)…

But it’ll keep you from making those bad late-night decisions that reverse all the good work you’ve already put in!

For example, if you have a sweet tooth, then it can really help to keep some “healthier” desserts around the house…

And no, I don’t mean “healthy desserts” like those people who eat an apple and call it dessert. 😉

(I know those people mean well… but a plain apple just isn’t dessert!)

I mean rich, indulgent-tasting treats that are actually good for you!

Think creamy cheesecake… rich brownies… delicious chocolate chip cookies… tart lemon bars… I’m making myself drool now, but you get the idea. They’re definitely drool-worthy, but totally guilt-free!

These desserts aren’t difficult to make, but they taste AMAZING and won’t pack on the pounds like most cookies, cakes, and brownies:

7 “Slimming” Dessert Recipes That Taste Like The Real Thing (But Won’t Pack On The Pounds)

I don’t know about you… but I love a good brownie and HATE making them at home…

Because I usually end up eating half the pan in one sitting (oops).

However, I recently found a brownie recipe that was too good not to share…

It’s SO chocolatey, so rich, and so downright delicious that I honestly couldn’t believe it’s “good” for you, haha…

But seriously, this incredible, healthy brownie recipe only has 10 ingredients:

• Almond flour
• Cacao powder
• Baking powder
• Salt
• Coconut oil
• Coconut sugar
• Eggs
• Almond milk
• Vanilla extract
• Chocolate chips

That’s it!

So they’re easy to make, and there’s no guilt if (or when, if you’re like me) you DO end up eating half the pan… since they’re secretly slimming and good for you!

Feel free to check out the whole recipe, plus 6 more incredibly indulgent “no-guilt” dessert recipes right here:

Click Here to Discover 7 Delicious Dessert Recipes That Are Secretly Healthy & Slimming

[Note: This post was updated by Fit Trim Happy on October 20, 2019.]