Plate of deviled eggs with recipe title

Deviled Eggs

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When I’m looking for a good appetizer recipe, I start getting a hankering for some good deviled eggs. I’m not sure exactly why that is, but I absolutely love them. I guess they remind me of picnics, parties, cookouts…and even church potlucks. You can’t have a good potluck without some deviled eggs, can you?

Even though I love them, I had never made them…I know, it’s just wrong, isn’t it? One of the reasons that I haven’t made them is because one of the main ingredients is mayonnaise, and of course store-bought mayo is full of ingredients that I would prefer to avoid, and so I really try to avoid it! So anything soy is a real no-no in my house because a girl has to have her standards when it comes to food!

So I finally found some cold-pressed avocado oil and decided to make some homemade mayonnaise! That recipe was successful and allowed me to make some deviled eggs that are tasty, and don’t have any questionable ingredients! These are perfect for picnics, cookouts, potlucks, football tailgating…or just because!

Plate of deviled eggs with recipe title

Deviled Eggs

Prep Time 20 mins
Total Time 20 mins
Course Appetizer
Servings 12 servings


  • 6 eggs
  • 1/4 cup mayonnaise clean brand preferred
  • 1 tsp apple cider vinegar
  • 1 tsp Brown or Dijon mustard organic
  • 1/2 tsp Dill weed
  • 1/4 tsp garlic powder or 2 cloves, minced
  • 1/8 tsp sea salt


  • Hard boil the eggs and allow them to cool fully
  • Slice the eggs in half lengthwise
  • Carefully remove the egg yolks and place them in a small mixing bowl.
  • Set aside the egg whites.
  • Mash the yolks thoroughly.
  • Add mayo, vinegar, mustard, dill, garlic, and sea salt and mix thoroughly.
  • Spoon into the egg white “shells”
  • Cover and refrigerate until ready to serve. Store leftovers in an airtight container.

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