Spring is here and that means Easter is coming so deviled eggs are everywhere! This Healthy Deviled Egg recipe is completely dairy-free, sugar-free, and Whole30 compatible! Deviled eggs are a classic appetizer or side dish made from hard-boiled eggs that have been sliced in half and filled with a creamy mixture made from egg yolks, mayonnaise, and spices.
Why You’ll Love These Healthy Deviled Eggs
Whole30 Compatible: This recipe is totally dairy-free and make with whole ingredients. Of course you can use any substitutes that you have on hand, but if you use these ingredients you can rest assured that it is Whole30 friendly.
Easy to make: Using the Instant Pot method, these only take about 20 minutes to make.
Great for meal prep: Not only are deviled eggs good for holiday gatherings, but they are also a great way to get some protein in during the week!
Ingredients You'll Need
Eggs: I prefer to get organic pasture raised eggs. Vital farms are my favorite, but you can use any eggs that you have on hand.
Avocado Mayo: The only avocado mayo I like is Chosen Foods, but use your favorite brand!
Mustard: I use both yellow mustard and dijon mustard in this recipe. Any yellow mustard will do and I like Nobel Made stone-ground dijon mustard the best.
Pickles: Don't skimp on the pickles in this recipe. Grillo's pickles are a brand that I like and that is Whole30 Approved, but you can use any dill pickles you like, just be sure to check the label for sugars.
Seasonings: Garlic powder, paprika, salt and pepper are the only spices in this recipe. I like to keep it simple!
Storage Tips for Deviled Eggs
You can store these in an air tight container for 3-5 days, but are best within 1-2 days.
- Can I use regular mayo? Yes, you absolutely can. They just won't be dairy-free.
- Can I use relish instead of pickles? Yes, just be sure to check the labels. I like pickles just because it gives it more of a crunch.
If you like this recipe check out another super easy party food- Buffalo Cauliflower.
Healthy Deviled Eggs
- 1 Instant Pot
- 8 Eggs
- 1 cup Water
- 1 tablespoon Yellow Mustards
- 1 tablespoon Dijon Mustard
- 1.5 tablespoon Avocado Mayo
- 1 tablespoon Dill Pickles Finely chopped
- 1 teaspoon Garlic Powder
- ¼ teaspoon Paprika
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- Add the eggs to the Instant Pot on the trivet with 1 cup of water. Pressure cook for 5 minutes. Then let the Instant Pot naturally release for 5 minutes.
- When the eggs are done, immediately put them in a bowl of ice water. Let them cool in here for at least 5 minutes or until they are no longer warm.
- When the eggs are cooled, slice them in half and remove the yolk. Add the yolk to a food processor along with yellow mustard, dijon mustard, avocado mayo, salt, pepper, garlic powder, and paprika. Mix until smooth.
- Add the pickles to the yolk mixture and mix with a spoon until evenly combined.
- Spoon or pipe the yolk mixture into the egg whites that you removed the yolk from. For easy piping, I add the mixture to a zip lock bag and cut a small corner off of the bag.
- Sprinkle the eggs with a little paprika (optional). Serve and enjoy!
- Use any mayo that you like, I like Chosen Foods.
- Any dill pickles will do.
- You can also boil the hard boiled eggs if you do not have an instant pot.