Healthy Deviled Eggs

healthy deviled egg recipe #mamaandbabylove #deviledeggrecipe

Did you know that fat is good for you? I know, it’s really hard to wrap your mind around the idea when, for a generation, we have been told that low-fat is the way to be healthy and lose weight. But they just had it plain ass-backwards.

You need lots of fat. Fat helps your brain, hormones and body function properly, especially as you age. You need fat to be fertile, grow a baby and make good quality milk. And contrary to the idiotas at the USDA who made the food pyramid, the more fat you eat, the more fat you lose. Only when I stopped eating low fat cereal and milk for breakfast and replaced them with huge portions of bacon and eggs, did I start losing weight.

healthy deviled egg recipe #mamaandbabylove #deviledeggrecipe

Deviled eggs are a great way to get lots of fat and protein in. They make great snacks or as a protein part of lunch. And, of course, they are a staple at Easter gatherings.

deviled eggs 3 763

Try my healthy deviled eggs recipe this Easter! And then tell all your friends that fat is good for you! Hope you have a blessed Lent season and Easter.

Healthy Deviled Eggs


  • 1 dozen eggs, hard boiled
  • 12 tablespoons of mayonaise (homemade is best, next best is organic made with olive oil)
  • 4 teaspoons apple cider vinegar (braggs raw is best)
  • 3 teaspoons mustard (I prefer a spicy German kind, but any will do)
  • 2 teaspoons worchestire sauce (you could also do braggs aminos)
  • 1 teasspoon salt and pepper (remember to get SEA salt instead of table salt)
  • paprika for sprinkling


  1. Hard boil the eggs. Boil water, and place them gently inside. Boil about ten minutes.
  2. Let the eggs cool on the counter. When they are cooled, gently cut them in half. Scoop out the yellow yolks and place in a bowl. Put the white halved eggs on a platter lined up nice.
  3. Mash the yolks in the bowl and add the rest of the ingredients.
  4. Spoon the mixture into the eggs on the platter. Or you can put them into a plastic freezer bag and cut the tip just a bit and squeeze out the mixture, like you do with cupcake icing.
  5. Sprinkle with paprika and serve!
  6. *They will last about 4 days in the fridge if you don’t eat them all right away.


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  • Casey
    March 20, 2014 at 4:10 PM

    Ok-you said when you started eating huge portions of eggs and bacon you started losing weight. Can you give an idea of a typical menu for a day if you had one?

    • Stephanie
      March 24, 2014 at 2:01 PM

      This is a request I get a lot, I need to do it soon! But in general, I eat a huge breakfast, lots of protein and no grains…sometimes I will have potatos though too. Lunch and dinner is protein and veggies and I eat fruit and nuts/seeds for snacks. I go by the 80/20 rule and my main indulgences are potato chips (but the healthiest I can buy organic, cooked in coconut oil,etc), red wine, and dark chocolate. And the occasional Mexican Coke (the kind in the glass bottles, made with real sugar). I recently cut out dairy, because I realized I had an actually allergy not just an intolerence and I lost another 5 pounds. Allergies can make you retain water and hold weight, and when you remove the allergen the weight starts falling off. Hope that helps for now!

  • April
    March 20, 2014 at 7:54 PM

    Yummy. Whenever I peel hard boiled eggs, some of the whites always stick to the shell. They end up looking terrible. Any tips to avoid this?

    • Stephanie
      March 24, 2014 at 1:58 PM

      I am not totally sure, but I think it has to do with the age of the eggs. How fresh or old are your eggs? I think you should wait a day or two before boiling them. Fresh eggs, the albumen sticks to the inner shell membrane more strongly than it sticks to itself because of the more acidic environment of the egg.

  • Jessica
    April 8, 2014 at 12:34 AM

    I love this filling! I add a slice of jalapeño to the top of my deviled eggs and they are always a hit 🙂
    As for the question on boiled eggs- add a heaping tablespoon of baking soda to your water before you add your eggs and they will peel easy! I have no clue why it works but we use farm fresh eggs and those suckers never peel pretty unless you use the baking soda trick. Thanks for the yummy recipe!

    • Stephanie
      April 8, 2014 at 12:16 PM

      Mmm, slice of jalapeno would be a great addition!

  • Suzie
    May 11, 2014 at 8:30 AM

    This looks yummy! I can’t wait to try this at home. my kids will surely like it! thanks for sharing this! =)