Easter Deviled Eggs {Whole30 Compliant}

Easter Deviled Eggs {Whole30 Compliant}

A month after we were married, my husband and I hosted our first Easter brunch with our families.  I was very excited as I’ve always prided myself on being the “hostess with the mostess”.  Growing up, our family always ate hard-boiled eggs on Easter morning so I was sure to put this on the menu.  Easter morning arrived and, in a hurry, I quickly dyed the hard-boiled eggs while tending to my other preparations.  After serving brunch, my sister cracked her egg to peel it, when raw egg spilled through her fingers.  I had grabbed the wrong carton and dyed the one filled with RAW eggs!  Needless to say, I now always serve deviled eggs on Easter to ensure I never serve my guests raw eggs again!

Easter Deviled Eggs

Servings 12 deviled eggs


  • 6 hard-boiled eggs, peeled, sliced length-wise
  • 3 T mayonnaise (I prefer to use avocado mayonnaise)
  • 1 T yellow mustard
  • 1/2 t onion powder
  • Garnish: paprika, sliced olives, and/or cooked bacon, crumbled


  1. Remove the cooked egg yolks and place in a small bowl. 

  2. Add mayonnaise, mustard, and onion powder. 

  3. With a small hand mixer, combine ingredients until smooth. 

  4. Refrigerate for 10-15 minutes. 

  5. Next, arrange cooked egg white shells on a serving dish. 

  6. Place egg yolk mixture into an icing bag with a small tipped spout. 

  7. Fill the egg white shells with yolk mixture. 

  8. Garnish, as desired. If not serving immediately, cover lightly with plastic wrap and refrigerate for up to one day.