I never go to a party empty handed…even when the host/hostess tell us not to bring anything! One of my favorite things to bring is deviled eggs because they easy to make, are always a fan favorite and they can be made Paleo/Whole30!
To mix things up a bit, I recently made these Deviled Eggs Two Ways…with 1/2 being the old standby (compliant grain mustard, mayo, salt, pepper and paprika) and the other 1/2 in which the yolks are mixed with my Traditional Spicy Guacamole…and topped with cilantro, tomatoes and jalapenos!
I’d love to give you specific proportions but I always make my deviled eggs by adding ingredients slowly until they taste good to me. A few tips I can give you are this:
- I always make my hard boiled eggs in my Instant Pot. I place the eggs on the rack, add 1/2 cup water, cook on manual/high for 4 minutes and then use the quick release. Immediately place the eggs in an ice bath until cool. Peel as soon as they are cool.
- Once I have the filling just right, I use a spatula to put the filling into a ziplock bag. I remove the air and seal the bag. I then twist the bag so that the filling in in the bottom corner of the bag. I then cut the corner off of the bag so that I can pipe the filling into the eggs cleanly.
- If you make deviled eggs a lot, invest in a good deviled egg plate/platter! There’s nothing worse than your pretty little eggs sliding off a regular plate as you transport them!
