Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste!
Here’s a real food version of deviled eggs (i.e. sans highly processed store-bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!
More Easter Brunch Recipe Ideas:
- Lemon Raspberry Muffins
- Quiche
- Quinoa Salad
- Caprese Salad
- Lemon Roasted Chicken with Cauliflower
- Whole Wheat Biscuits
- Cobb Salad
- Carrot Applesauce Muffins
- Whole Wheat Crepes
- Kale and Apple Salad
- Broccoli Cheese Soup with Bacon
- Carrot Fritters with Yogurt Sauce
- Zucchini Bread
Deviled Eggs
Here's a real food version of deviled eggs (i.e. sans mayo) that would be perfect for school lunches or Easter brunch this weekend.
Ingredients
Instructions
- Slice eggs in half lengthwise and place yolks in a small bowl. Mash the yolks using the back of a fork.
- Mix the sour cream, oil, mustard and salt into the yolks and stir until well combined.
- Spoon the yolk mixture back into each white egg half.
- Sprinkle with paprika and serve or refrigerate for later.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Real Food Tips: What to Make vs. Buy
I used to eat these more or less with an identical recipe that you got here. Apart from I would use salad cream instead of the sour cream.
Then I tried a different way of doing them and have got hooked on that for a while.
I get an equal amout of small tomatoes to eggs, scoop out the insides and mix it with the yolk mix. Then spoon it back into the eggs and empty tomato shells.
Great for party side dishes as well
Great recipe! I avoid the m-word, and the sour cream/olive oil substitution really created a great consistency. I’d tried other mayo free variations in the past, but this was the best one.
I also added dill relish to the yellow mixture and a couple of capers on top.
Thank you for this recipe!
So glad you enjoyed this one. – Nicole