Deviled eggs are a classic appetizer, and they are so easy to make. I like to create several variations at a time, and this simple recipe is a perfect base for all kinds of flavors. Today I used bacon and chives, roasted red peppers and olives, and every combination in between. The results were pretty and tasty.
The toppings are the star of this recipe. Bacon and eggs are a natural combination. And I love the brininess of the olives with the little bit of sweetness from the roasted red peppers. You can change up the toppings with your favorite flavors, but it’s hard to beat bacon and chives.
You may notice that there is no mayonnaise in this recipe. I didn’t have enough oil to make a batch of homemade paleo mayo, so I just used a little bit of everything that goes in mayonnaise — mustard, lemon juice, olive oil and salt. I also added a little bit of garlic infused olive oil, but a little herb flavored olive oil would be good as well. The whole grain mustard adds a nice tanginess and a little bit of crunch. If you have some good quality mayo on hand, you can always make your deviled eggs the traditional way and add the toppings.
- 6 hard-boiled eggs
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic infused olive oil
- 1 - 2 teaspoons lemon juice
- sea salt & pepper to taste
- 2 tablespoons crumbled cooked bacon
- 2 tablespoons snipped chives
- 2 tablespoons sliced olives
- 2 tablespoons chopped roasted red peppers
- Peel eggs and slice in half lengthwise. Place egg whites on serving tray and add egg yolks to mixing bowl.
- Add mustard, olive oils, lemon juice, salt and pepper to egg yolks. Mash with fork until creamy. If needed, add water to thin, one teaspoon at a time. Taste and adjust seasonings.
- Fill egg whites with yolk mixture and top generously with desired toppings.