Deviled Eggs or Egg Salad
Posted on
January 12, 2014
at
10:06 am
by Laura Piazza /
Dairy Free, GAPS, Gluten Free, Grain Free, On The Go, Paleo, Phase 1, Primal, Recipes, Sides, Snacks, Specific Carbohydrate Diet
/ 0
This old-time favorite has made a recent comeback. So if you haven’t had it in a while, why not give it a try? 
Deviled Eggs (or Egg Salad)
Prep time
Total time
This old-time favorite has made a recent comeback. So if you haven’t had it in a while, why not give it a try?
Ingredients
- 6 eggs, hard boiled and peeled
- 3 tablespoons Herb Mayonnaise (page 271)
- 1 tablespoon mustard
- ¼ teaspoon sea salt
Instructions
- Cut the peeled, cooked eggs in half lengthwise. Remove the yolks to a small bowl and add the remaining ingredients. Break the yolks up with a fork and continue to mash until the mixture is smooth.
- Spoon the filling back into the egg whites, or, if desired, pipe it back into the whites using a pastry bag fitted with a star tip.
Notes
If you prefer, you can make this recipe into egg salad by mashing the whole cooked eggs, and combining them with the mayonnaise, mustard and salt. Serve over mixed greens.
This recipe appears on page 87 of Recipes for Repair.
Tags: deviled eggs, egg salad
