15 Aug Deviled Eggs

Posted at 09:23h in Food & Farms, Guest Post, Recipes by

Deviled Eggs

Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

Whether you’re getting ready for back-to-school or you’re throwing the last end of summer party, these deviled eggs are the recipe you’re looking for. Not only is it a simple appetizer, but it can fit perfectly in your lunchbox, too! Scroll down for this easy step-by-step recipe thanks to Christine Waltermyer and The Natural Kitchen Cooking School.

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Deviled Eggs

Deviled eggs are nutritious as a snack or party appetizer. Use a pastry bag fitted with a large star tip to get that fun swirl shape of the filling.
Course Appetizer
Keyword appetizer, deviled eggs, snack
Servings 10 deviled eggs

Ingredients

  • 6 eggs
  • 2 tablespoons mayonnaise (I use a keto coconut oil brand)
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet pickle relish
  • Sea salt and white pepper to taste
  • Smoked paprika
  • Fresh chives, chopped finely optional

Instructions

  • Place eggs in a single layer in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, cover, remove from heat, and let stand for 12 minutes.
  • While the eggs are cooking, fill a bowl with cold water and ice. When the eggs have finished cooking, use a mesh strainer to scoop the eggs out and place them in the ice bath.
  • To peel the eggs, tap each egg on the wide end until it cracks. Peel under cold running water, using a small spoon to help remove the shell.
  • Cut the peeled eggs in half lengthwise. Carefully remove the yolks. Place the yolks in a small bowl. Mash lightly with a fork. Add the mayonnaise, mustard, pickle relish, sea salt and white pepper. Stir well.
  • Carefully spoon the egg yolk mixture into the egg whites. Feel free to use a pastry bag fitted with a large star tip to make a fancy shape. Garnish with the smoked paprika and optional chopped chives.
  • Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

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