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  • Deviled Egg Recipe

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? 

gluten-free icondairy-free iconvegetarian iconlow sugar icon
Deviled Eggs (or Egg Salad)
 
Print
Prep time
15 mins
Total time
15 mins
 
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?
Author: Gail Piazza
Recipe type: Phase 1 • Snack or Lunch
Serves: 12
Ingredients
  • 6 eggs, hard boiled and peeled
  • 3 tablespoons Herb Mayonnaise (page 271)
  • 1 tablespoon mustard
  • ¼ teaspoon sea salt
Instructions
  1. 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.
  2. 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.
3.2.2265

This recipe appears on page 87 of Recipes for Repair.

Tags: deviled eggs, egg salad

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