Classic Deviled Eggs


10 hard-boiled eggs

1/4 cup + 1 Tablespoon avocado mayo

1/2 Teaspoon salt

1/2 Teaspoon dijon mustard

1 Teaspoon yellow mustard

1/2 Teaspoon white vinegar (or pickle juice)

(chives, dill, paprika are options for garnish)


  1. Slice hard-boiled eggs in half, lengthwise.

  2. Remove yolks and place in a bowl.

  3. Add remaining ingredients and mash together with a fork and mix until creamy.

  4. Fill each empty egg white with the yolk mixture.

  5. If desired, sprinkle with chives, dill or paprika).

  6. Serve immediately.

  7. Store leftovers in airtight container in refrigerator for a day or two.

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