Deviled Eggs

Contrary to their name, deviled eggs are a heavenly brunch dish!


  • 6 medium or large organic, free-range eggs
  • 1-2 tbsp mayonnaise or veganaise
  • 1 tsp mustard
  • 1/2 to 1 tsp salt
  • paprika to sprinkle


Place eggs in a pan of cold water, there should be enough water in the pan to completely cover the eggs. Bring to a boil and then reduce heat to achieve a gentle boil. Boil for 20 minutes then immediately remove from heat and fill the pan with cold water. Keep the water cold until eggs are cool enough to handle. Peel eggs, rinse and drain on a paper towel. Slice eggs in half on the long axis and with a spoon, gently remove the cooked yolk, place in a bowl. After all the yolks have been removed, mash with a fork until dry and crumbly.

Add 1 tbsp of the mayo, 1/2 tsp salt and the mustard, mix well. At this point, you can add more mayo and salt until you reach the desired consistency and saltiness. Arrange the whites on a serving dish and using a teaspoon fill each center until all the filling is used. Sprinkle with paprika. Can be stored up to 2 days, covered, in the refrigerator.



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