These Whole30 Easy & Classic Deviled Eggs are so easy to make, made with minimal ingredients and are packed with protein. They make for the perfect snack to have in the fridge during a busy week or appetizer to bring to impress at a picnic.
Easy & Classic Deviled Eggs
Looking for a high-protein snack that will help you stick to your goals without getting bored? Look no further than these Whole30 Easy & Classic Deviled Eggs!
Tips & Tricks
Hard-boiled eggs are great for a high protein snack on the go or for whipping up into deviled eggs for an easy appetizer or side dish. While they don’t take much time to prepare (I’m talking less than 30 minutes!), removing the shell can be a bit of a frustrating task.
A really great way to ensure that your egg shell peels off easily is to place your eggs in an ice bath once done cooking and leave them there until they are completely cool to the touch. I sometimes even replace the water and add new ice cubes to keep it consistently cold.
Once they’re cool to the touch, lightly tap the top and bottom ends of each egg where the air pocket likely is. Next, gently roll your egg on the counter to crack the shell. This helps loosen the shell and should allow it to peel easily. If you’re still having a bit of trouble, hold the egg under cold running water while removing the shell.
For Easter, or just because they’re gorgeous, I make them pink using this natural food coloring made from beets!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
Click here to see more of my appetizer and snack recipes, like my Buffalo Chicken Meatballs and Chili Ranch Loaded Sweet Potato Fries. Both are Whole30, too!
FOLLOW ALONG
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Hard boil your eggs by placing them in a single layer in a pot then filling with cold water. Be sure there is an extra inch of water covering your eggs.
- Bring your water to a boil, then remove the pan from heat and cover with a lid for 15 minutes.
- Place your eggs in an ice bath until completely cool.
- One by one, lightly tap the wide end of the egg where the air pocket likely is. Next, gently roll your egg on the counter to crack the shell.
- Peel off each shell and run under cold water if you need to remove tiny pieces.
- Slice each egg in half vertically and remove the yolk. Place the yolk in a bowl and combine with mayo, mustard and your spices.
- Stir or blend the filling until well combined. You can leave your filling chunky or make it smooth by mixing well or using an immersion blender or food processor.
- Add the filling to each egg and top with extra herbs and spices if you so wish!
Can I ask how long you keep the egg whites in the food coloring? And also did you just garnish with small pieces from a daisy Bouquet.
Hello! For the pink colored eggs they got to that color in no more than 30 minutes. Just keep checking them until they’re the color you like! The flowers are chamomile which are edible. Be sure your garnishes are always edible as some flowers are toxic!
Thanks you.
what does the beet coloring consist of? Do you have a recipe to share, please?
I use natural food coloring that is made from beets! I purchase it!