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
Ingredients
Instructions
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Slice eggs in half lengthwise and place yolks in a small bowl. Mash the yolks using the back of a fork.
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Mix the sour cream, oil, mustard and salt into the yolks and stir until well combined.
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Spoon the yolk mixture back into each white egg half.
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Sprinkle with paprika and serve or refrigerate for later.
Recipe Notes
We recommend organic ingredients when feasible.
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Jaime
April 17, 2014 at 12:11 pmI vehemently hate mayonnaise, so I’m very excited to make these – just in time for Easter =) Thanks so much for all you guys do!!
patti
April 17, 2014 at 12:49 pmI use plain yogurt. I discovered it one day when I had no mayo, and I haven’t gone back!
Stacie
April 17, 2014 at 1:07 pmDo you mean dry mustard or prepared mustard? My family calls these “party eggs” since they are always served at parties…
Lisa
April 17, 2014 at 3:35 pmYellow prepared mustard – I just clarified that on the recipe! Thank you :)
Melissa
April 17, 2014 at 3:56 pmThank you for the wonderful Easter ideas. I appreciate
all of the great recipes and information on your page.
They have been extremely helpful for my family!
Stevie
April 17, 2014 at 4:08 pmCan’t wait to try these. My kids love guac-eggs. I mash the yolks with an avocado and add a little salt and cilantro. No mustard or mayo required. Delish!
Jannell
April 18, 2014 at 1:08 pmThis sounds yummy! I’ll have to try it.
Amy Stotzer
April 17, 2014 at 4:13 pmI’m excited to try this recipe. My kids won’t eat the yolk either, and they also call these Doubled Eggs! :)
Tiffany
April 17, 2014 at 4:29 pmDefinitely trying this! My husband loves my deviled eggs, but first, I’m trying to eat cleaner, and second, that’s the only thing I use mayo for, so it seems rather expensive and wasteful.
One thing I do is use Dijon Mustard instead of yellow. Adds such a nice, zippy flavor! And a dash of white vinegar, too.
Chavah
April 17, 2014 at 4:46 pmI make mine with (mayo or sour cream or yogurt) and dijon mustard and horseradish. For those who like tang and bite, the dijon and horseradish are amazing!
Mindy
April 17, 2014 at 4:57 pmI am SO EXCITED! I literally just opened my computer to search for a clean deviled egg recipe….and I open up my facebook page and BAM there it is! I will be using plain Greek yogurt instead of sour cream. I can’t wait to try these! Thanks so much for sharing!
Sheri
April 17, 2014 at 5:23 pmI cracked up when I read your post. My kids have called deviled eggs “doubled eggs” for years. I didn’t know anyone else called them that.
Zan
April 17, 2014 at 5:36 pmYears ago I started removing mayo from our diet do to all the garbage in them. So I also make these only I use whole yogurt instead of sour-cream(it does make it just a tiny bit more tart). Then just before the paprika add a dash of cyan-pepper to the tops then finish covering with paprika. My kids call these spicy eggs and love them. :)
Zan
April 17, 2014 at 5:38 pmTiffany just a note that I discovered as we were changing over from mayo to yogurt and sour-cream in recipes. If you use yogurt or sour-cream the mixture has a little more tang than mayo taste it before you the vinegar to make sure you don’t get to much zap. :)
Cindy
April 17, 2014 at 5:41 pmMy grandmother made them with a little of her chopped up sweet pickle and the juice in them. That converts even the most die-hard egg hater. Her sweet pickles were divine, mine are getting there.
Marsha
April 17, 2014 at 6:06 pmCan’t wait to try! I’ve used plain yogurt before but never sour cream. I’m sure it gives them great flavor. If you like the taste of dill add a little dried dill weed to the mix and sprinkle a little on top for a garnish. I call them my Dilly Deviled Eggs :)
LeAnn @ Real Fit, Real Food Mom
April 17, 2014 at 6:48 pmInteresting! Would have never thought to try sour cream, but I bet my kids would love them this way (and me, too). My kids also like hard boiled eggs…but often don’t want to eat the yolk.
Nichole
April 17, 2014 at 6:50 pmWould plain greek yogurt work as a sub for sour cream?
Lisa
April 18, 2014 at 12:47 pmI have not tried that, but it’s such a small amount I think it would work just fine as a sub!
Jo
April 17, 2014 at 7:42 pmWhy not make your own mayonnaise? Then it’s not full of rubbish and tastes far superior.
Lisa
April 18, 2014 at 12:48 pmI tried making it a few times and just didn’t love it and also wasn’t a fan of using raw eggs (in the recipes that call for it). I use store bought occasionally, but not a lot.
Karen
April 17, 2014 at 7:47 pmWhat about organic mayo? I use a Trader Joes organic mayo. I love sour cream so
I will try that too.
Michelle
April 17, 2014 at 9:02 pmI used Philly cheese instead of mayo, I sometimes add in a small amount of grated cheese.
Jean | DelightfulRepast.com
April 17, 2014 at 9:49 pmLisa, I see some of my faves on your recommended reading list, like Animal Vegetable Miracle and Food Inc. Just read (and posted about) another great new one. Your deviled eggs without mayonnaise sound delicious!
Kristin D.
April 17, 2014 at 11:55 pmI’ve got the perfect technique for yummy boiled eggs without an icky, green, dry yolk! I’ve been using it for a long time, since I first saw it on America’s Test Kitchen, and they turn out perfect every time. *Start the water cold, with the eggs already in the pan, 2 inches of water over the eggs; add add 1 Tbsp white vinegar. *Bring the pot to a rolling boil, uncovered. *As soon as it reaches rolling boil, turn the heat OFF and set the timer for 10 minutes. *After 10 minutes, drain the eggs and rinse in cold water for ease of peeling.
I promise, the eggs will be done, safe to eat, and not icky or crumbly, with a beautiful yellow yolk– no greenish/blue cast.
Carissa
April 18, 2014 at 1:10 amI just use heavy cream, salt, and either mustard or horseradish [homemade or prepared without eggs/oil]. As a mayo hater, I would never put olive oil in deviled eggs because eggs+oil+vinegar [in the mustard or horseradish] = mayo!
(Whole milk works too, but it’s easy to overdo the liquid with milk so I use cream.)
Belle
April 18, 2014 at 4:22 amIs prepared mustard the mustard in a jar or is it the dry mustard powder?
(Sorry I’m from Australia and prepared mustard isn’t something I’ve heard of before)
And I’m not sure what yellow mustard is exactly, so I think Dijon or American mustard would be ok?
Ashley
April 18, 2014 at 4:47 amPrepared mustard is probably what you’re referring to as American mustard. It’s the bright yellow stuff we Americans put on hot dogs :)
Isabel
April 19, 2014 at 9:14 amYup. What American’s call yellow mustard we Aussies call American Mustard. Mustard powder would work in these as well though, you just may need a little more sour cream or oil. We use Hot English Mustard or Dijon in ours and they are yummy. We sometimes also use a teaspoon of curry powder instead of mustard and make curried eggs, the children like the curried ones even more than the devilled ones.
Tara K
April 18, 2014 at 11:34 amI don’t boil eggs any more. Hard bake them! I put eggs in toaster oven, set them to 325 degrees and bake for 30 minutes. Put them in ice water bath to cool. Never green, peels easy. Learned this trick from Elton Brown. You can do them in the regular oven if you need to do a lot. I store extra pans in my oven so I just use the toaster oven so I don’t have to empty the other one. ☺ï¸
They say to pre heat the oven then put the eggs in. I don’t want to shock them that much just coming right out of the fridge so I put them in and then set the temp.
Sheri
April 18, 2014 at 5:14 pmWhat about hellmans real olive oil mayonnaise ? Is this just as bad? The only weird ingredient I see is disodium calcium, a preservative. I’m finding it overwhelming to try and find staples I can buy and still feel good about, as I can’t make everything from scratch.
Assistant to 100 Days (Amy)
May 1, 2014 at 9:18 amHi Sheri. I know. Condiments are tough: https://www.100daysofrealfood.com/2012/04/17/real-food-condiments-do-they-exist/. Spectrum has a decent mayo. ~Amy
Amanda
April 18, 2014 at 10:04 pmTried these tonight as a precursor to Sunday festivities. All I can say is SALT LICK. We eat salt in very limited amounts, not really adding much to anything unless it is absolutely needed (pizza dough, soup, etc). I’m sure it is Dependant on the sour cream and diet your chickens’ diet pre-egg, but this was a super salty recipe (and I even triple checked that I used the right measuring spoon).
Lisa
April 20, 2014 at 3:25 pmWow, I am surprised that 1/8 teaspoon of salt divided by 12 egg halves was so strong for you, but appreciate you sharing the feedback.
debbie
April 21, 2014 at 4:01 pmRemember that you are probably using sea salt which is not nearly as salty as table salt. This is why it turns out saltier for others!
Sil
January 12, 2015 at 11:47 amI wanted to share with you that I also tried your “homemade dried onion soup mix” mixed with sour cream to make deviled eggs and they were a hit. I used the recipe from page 317 in your book. Thanks, we love all your recipes and mix match them.
Polly @ Tasty Food Project
April 20, 2014 at 3:04 amThose deviled eggs look so good! Hope you have a wonderful Easter with your family!
Ranya
April 20, 2014 at 3:24 amI love the idea of sour cream, I’ll try it this week! We usually use yogurt :)
laramealor.com
April 21, 2014 at 10:22 amMy Family loves deviled eggs, I have never tried it with sour cream have always used mayo. Will give it a try.
casey
April 21, 2014 at 12:54 pmi love deviled eggs. My mother’s friend found a recipe on Pinterest for dyed deviled eggs. I haven’t seen the actual recipe but my guess is with the dye it’s not ‘clean’. They were very pretty though she said you just dye the whites by sticking them in dye for a few seconds, then prepare the yolks as normal. The white part is then pretty colors instead of plain white.
SarahB
April 21, 2014 at 6:11 pmI didn’t care for the tangy/tartness from the sour cream or yogurt in these. Since we eat these so infrequently (although we loved deviled eggs) I will have to stick to the small amount of mayo.
Angie
April 21, 2014 at 9:56 pmMy oldest daughter (6) does call them “doubled eggs” and she even gave us her reason this year. “It’s because you double the yellow part and put it back in the white part”. Makes complete sense to me!
Mel
April 17, 2017 at 10:26 amIt also fits because you’re processing/preparing twice: first hard-cooking (which can be eaten as-is), then preparing yolks with other ingredients and returning to the egg whites. Kinda like the whole Twice-baked Potato concept.
Now, I’m searching for a method of preparing the yolks & returning them to the whites still in the (mostly) whole shell!
Doubled Easter Eggs!
Sarah
April 22, 2014 at 10:59 amI tried these on Easter and they were a hit. My husband was hesitant so I ended up making 1 batch of these and 1 batch of traditional deviled eggs. I personally like mine with a little zip I so I think a little horseradish would seal the deal on this recipe. Thank you!
Traci
April 22, 2014 at 12:29 pmThese sounds interesting. I will have to give them a try. I was just wondering if you had seen or tried the devil eggs made with avocados?
Assistant to 100 Days (Amy)
April 23, 2014 at 10:23 amHello Traci. Yes, and I do avocado egg salad ALL the time! It’s fab. :)
Bonnie
April 25, 2014 at 4:59 pmOh that sounds heavenly! I love both avocados and boiled eggs. Do you have a link to recipes for these?
Assistant to 100 Days (Amy)
April 28, 2014 at 11:30 amHi Bonnie. I use this one: http://allrecipes.com/recipe/delicious-avocado-egg-salad/. :)
Ellen Colwell
April 22, 2014 at 3:39 pmI haven’t tried your version of deviled eggs, but I’m a big fan of making homemade mayonnaise and using it for deviled eggs or egg salad – it is SO easy and super delicious. I almost always use this NY Times recipe:
http://www.nytimes.com/recipes/12459/mayonnaise.html
Letty
April 23, 2014 at 3:29 pmHave you tried plain Greek yogurt instead of sour cream?
Assistant to 100 Days (Amy)
April 28, 2014 at 7:48 amHi Letty. We have not used it in this recipe but some readers have. ~Amy
Karissa
April 23, 2014 at 5:08 pmWe’ve always used Miracle Whip (Yankees), so I really need that tangy zip that I’ve only ever found using that “salad dressing” product. Anyone have a real food recipe that emulates MW?
Reba
September 1, 2015 at 6:59 pmFor extra zip, others have used horseradish, grated onion and/or garlic or extra Apple cider vinegar [I read one time that white vinegar should not be eaten, only cider, champagne, red, rice, balsamic etc. vinegars should.] So, since most mustards are made with white vinegar I think I would use powdered mustard and Apple cider vinegar etc.
Kristin
April 24, 2014 at 2:51 amToo funny, 2 of my girls will only eat the egg yolk, leaving the white behind, LOL The same goes for dippin eggs(sunny side up), they will dunk their toast till the yolk is gone and leave the egg white on their plate. I wonder if deviled eggs would get them to eat the white?
MM
April 30, 2014 at 8:21 pmI saved this recipe when it first came out but my memory failed me, I thought it was for egg salad & I had it zoomed in on the ingredients, not the directions. So tonight I chopped six eggs for egg salad. I realised my mistake when I saw the sour cream mixture wasn’t enough for 6 whole chopped hard boiled eggs. So I eyeballed more sour cream, mustard & salt until the egg salad looked moist enough. It is delicious! I’m so happy to have an alternative to mayo. I’m going to make the reviled eggs this weekend.
MM
April 30, 2014 at 8:23 pm*deviled
Ernie
May 1, 2014 at 5:33 pmI always thought that the red powder was Cayenne Powder. Thanks for the recipe we will be trying this soon.
By the way egg over easy are great with Cayenne powder.
Amanda
May 2, 2014 at 10:54 pmShould that read 4 Tablespoons of sour cream? …teaspoons doesn’t seem to be nearly enough…
Assistant to 100 Days (Amy)
May 5, 2014 at 1:34 pmNope, it is teaspoons. :)
CJ
May 5, 2014 at 11:20 amThank you, thank you, thank you for this recipe!! Even as a Southerner I had never had deviled eggs because I don’t eat mayo (blech!), and it had never occurred to me to try them with sour cream. I have tried subbing sour cream and yogurt in other traditionally mayo-based recipes without very satisfying results, but I decided to give these a try anyway. OH MY! They are DELICIOUS! My 4-year old and I just polished off a half batch of them!
Beka
May 19, 2014 at 1:13 pmSo I started roughly following this recipe this morning, but decided to use my organic mayo, because I didn’t have any sour cream on hand. I tasted the yolk mixture after adding about half the mayo and didn’t care for it. The mayo tasted … chemically, maybe? I don’t know. Some kind of weird after taste, that I wasn’t fond of. Maybe something to do with the oil used? Anyway … I added some plain whole yogurt instead and it was SO MUCH BETTER. Next time, I’m just going to use all yogurt or sour cream and skip the mayo altogether. Anyway, wasn’t sure about deviled eggs without the mayo, but I’m a believer now! We ate them for lunch with raw sugar snap peas in the pod on the side and my 5 year old came up with the genius idea to dip the pea pods into the egg yolk filling. It was super yummy! Sort of reminded me of the classic asparagus spears with hollandaise sauce. Plus, a fun trick to encourage veggie eating. Thanks for the inspiration!
Liz
August 18, 2014 at 1:43 pmI totally agree about the organic mayo. It has such a weird aftertaste. Almost like Miracle Whip, maybe? I can’t believe something called “organic” could taste so chemical.
Melissa French, The More With Less Mom
June 26, 2014 at 4:15 pmThanks for sharing! I liked to this post in my Glow Party series.
Diane
August 14, 2014 at 7:20 pmMy daughter is a vegetarian who doesn’t like mayo.I have been searching for a mayo free recipe. This recipe is awesome. They are so good my daughter says they are addictive. I follow the recipe but we prefer it without the olive oil. Thank you for sharing this recipe we love it.
Sadie
August 18, 2014 at 1:21 pmSo, I have a recent discovery that makes hard-boiled eggs super-easy to peel! It’s an egg steamer…I got mine for $11 on ebay. I have my own chickens, so the eggs are typically really hard to peel…the egg steamer makes even the freshest eggs easy to peel! My kids like hard-boiled eggs, but I almost never made them in the past because they are so frustrating to peel. It’s my favorite new kitchen appliance!
Liz
August 18, 2014 at 1:44 pmI know this may sound weird, but I’ve made deviled eggs with red pepper hummus before instead of adding mayo/mustard or sour cream. As long as the hummus is very smooth, it tastes really good and has an excellent flavor.
Heather
August 19, 2014 at 5:47 pmSo is the mayo version or this recipe better for you? Which is the healthier one?
Assistant to 100 Days (Amy)
August 20, 2014 at 5:16 pmHi Heather. We like the one ingredient minimally processed sour cream. :) ~Amy
Linda
August 19, 2014 at 8:37 pmI made this tonight and I had to add more sour cream and olive oil to get a smooth consistency. Also added more mustard and some onion powder and black pepper. This was the first time making Deviled Eggs without the mayo and liked it a lot !
Natalie
August 22, 2014 at 12:12 amEating these right now! Yum!
Nicole
September 23, 2014 at 8:35 pmSo…how do you pack them to keep them from rolling all around, emptying out and making a mess? My kids love deviled eggs, but they don’t travel well.
Amy Taylor (comment moderator)
September 25, 2014 at 1:55 pmHi Nicole. You can see how Lisa sends them in lunches here: https://www.100daysofrealfood.com/2014/01/31/school-lunch-roundup-v/. ~Amy
Sarah Lee
September 23, 2014 at 10:56 pmSounds great, I’ll have to try it, we have yolks going to waste over here too! And…my kids call them “egg boats”
Jennifer
September 24, 2014 at 3:43 amWhat type of salt are you using in this? Obviously not table salt, but are you using a course or fine grind of sea salt?
Amy Taylor (comment moderator)
September 26, 2014 at 3:17 pmHi Jennifer. Either will work.
Tina
September 24, 2014 at 11:28 amTwo of our kids like deviled eggs but one only likes the white and the other only likes the yolk.
Jessica
November 8, 2014 at 7:27 amI always substitute organic plain Greek yogurt for sour cream in recipes. Do you think that would work here?
Amy Taylor (comment moderator)
November 10, 2014 at 11:30 amHello Jessica. Yes, it should. ~Amy
Denise
November 13, 2014 at 1:53 pmI made these for lunch today and we loved them! I did add a little apple cider vinegar because that’s how my mom has always made them and I really wanted that flavor in there. Lisa and crew thanks for all your hard work and sharing your recipes with us :)
Dawn
February 1, 2015 at 5:55 pmI wonder if Greek yogurt would work? I often substitute that for sour cream.
Amy Taylor (comment moderator)
February 2, 2015 at 1:31 pmHi Dawn. Other readers have.
Julie
February 2, 2015 at 1:00 amhow do you get farm fresh eggs to peel easily, when I use them, the shell doesn’t come off and I waste half the egg
Amy Taylor (comment moderator)
February 16, 2015 at 7:41 amHi Julie. I have several people suggest this method: http://www.theprairiehomestead.com/2014/04/the-easy-way-to-peel-farm-fresh-hard-boiled-eggs.html. :)
Jeane
April 15, 2017 at 3:49 pmI put baking soda in the water and when I start to peel, I start on the ends. I haven’t had an problem
Scott Williams
February 3, 2015 at 4:57 amAbout peeling farm fresh eggs. I boil them in the usual fashion. Bring to a rapid boil for 7 to 10 minutes. Turn off heat and let them cool down on their own. Crack at the big rounded end where the air sack is located and peel. Make sure to get the membrane along with the shell or your egg will end up just another yoke lol. Hope this helps.
gloria
May 25, 2015 at 8:58 pmI have been steaming my eggs for over a year. They come out perfect each and every time.
Roma
May 26, 2015 at 12:50 amI often use plain nonfat organic yogurt instead of mayo. My body doesn’t handle saturated fats well. Spikes my LDL. I try to be selective on how I spend my sat fat allowance so I often use nonfat yogurt in place of mayo or sour cream.
Donna
May 26, 2015 at 10:53 amI use my electric pressure cooker to steam farm fresh eggs. They are so super easy to peel. I can do 14 eggs in under 15 minutes. I wish I would have known this trick a long time ago. The poor eggs I have mutilated over the years is astounding.
Sarat
May 26, 2015 at 2:40 pmYay for olive oil & mustard but have you read the ingredients in sour cream?! Nasty carrageenan.
Maybe plain Greek yogurt would work?
Amy Taylor (comment moderator)
May 31, 2015 at 10:19 amHi. Yes, plain yogurt works well as a sub for sour cream.
Anne Hjelle
March 2, 2016 at 11:21 pmWe are able to buy Daisy brand sour cream – just three simple ingredients and no carrageenan! :)
Andrea
September 15, 2015 at 1:01 amHello! I am so sorry if this question was already answered…have you found a good recipe for egg salad without the mayo? Do you substitute sour cream for that as well?
shawn
September 19, 2015 at 10:58 amHi Andrea! Yes, you can sub sour cream in that as well. You could also use plain yogurt, mustard (with no mayo), or I have even used avocado and loved it.
Kandi V
October 12, 2015 at 11:18 pmWe love using just yellow mustard, finely diced pickles, and sting bit of lawrys salt sprinkled on top. No oil or dairy needed!
Kandi V
October 12, 2015 at 11:20 pmA little bit of the seasoning. Darn auto correct!
Brittany
December 15, 2015 at 2:02 pmJust made these, yum! :o)
Katie
March 23, 2016 at 8:09 pmIs there any substitute for sour cream? I’m allergic to dairy.
Amy Taylor (comment moderator)
March 29, 2016 at 12:13 pmHi. Our typical replacement is Greek yogurt but that obviously won’t work for a dairy allergy. This might help: http://greatist.com/health/30-dairy-free-recipe-substitutions.
Sondra
April 20, 2016 at 9:02 amHave you or someone else tried this with yogurt?
Amy Taylor (comment moderator)
April 25, 2016 at 1:52 pmWe’ve not but it is a common sub in recipes: http://www.myrecipes.com/recipe/greek-yogurt-deviled-eggs.
Stephanie
November 2, 2016 at 4:50 pmI do not use sour cream unless we have some on hand u can just use mustard and a little bit of pickle juice with the salt and paprika. And if I use mayo it is homemade. I have a special needs son, that unless I buy organic he cannot have it so make everything from scratch and we can our own veggies and fruit. So I use pickle juice from our pickles. We are as a family are on a no processed foods diet for our son’s sake.
Amber
November 11, 2016 at 1:35 pmWhat does a diet have to do with a disability?!? I am mentally disabled… I’d like it if you don’t compare his disability with his diet… unless he impulsively cannot control rummaging the refrigerator smh
Courtney
November 21, 2016 at 8:19 amHello! There are all sorts of disabilities, and some of them (not all) have symptoms that can be helped with diet. For example, many people have seizures on top of a mental disability or autism. For some people, cutting out processed foods and going real and organic can make a huge difference for seizures! Again, everyone with a disability is unique, so this doesn’t apply to everyone. I think the person with a special needs son just didn’t explain her whole situation. She didn’t mean that her son is a compulsive eater.
Crystal
April 13, 2017 at 2:15 pmAmber,
She just said “special needs,” you don’t know what kind of issue he has. Many physical and mental challenges are exacerbated by chemicals in foods and going organic and making things from scratch can be helpful to minimize food’s impact on a person’s health.
Julie
April 16, 2017 at 12:59 amAmber, just because your disability doesn’t have food restrictions doesn’t mean others do not. and special needs doesn’t always mean a mental or physical disability. take my daughter for instance she has to eat through a tube due to stomach issues and when she eats orally she can only have certain foods. which happen to be organic basically palo diet. I was actually pretty offended by your ignorant and insensitive comment. you would think you especially would know better.
Kathy
April 22, 2017 at 11:24 amShame on you, Special needs does not mean necessarily disabled physically I have a son who has a “mental” disability. I sometimes refer to as special needs. If not given direction and guidance and support would in fact eat foods that would greatly impact him.. at least their son has his family’s support…enough said..
Zak
May 3, 2017 at 10:15 pmAmber, shut up. Read the comment again. Obviously her child has special dietary needs.
Jonathon
May 10, 2017 at 9:08 pmThere was no mention of disability, only special needs. Dietary restrictions are a need that are not normal, hence special.
Haley
May 27, 2017 at 5:56 pmI have special needs I have pws syndrome when I was born with it
Jennifer B
June 24, 2017 at 3:44 pmYou are what you eat is not far off. Eating healthier means being healthier, effecting your body and wellbeing. Mental health is effected by what we eat.
Tanna
November 26, 2017 at 12:17 pmA special needs child may be special needs because of stomach issues or sensitivity to some harsh things they use in processed foods. I have Gastroperesis and it’s a disability in itself somethings and the main problem surrounds different foods. People with celiac disease cannot have alot of processed foods. Please don’t act like you are special just because YOUR disability is different then their sons.
Jo Anne
January 28, 2018 at 4:29 pmI have an autoimmune diet and have to avoid food dyes and other additives. I am considered disabled, so I understand how others have to monitor diets for disabled individuals. -;)
Haley
May 27, 2017 at 5:49 pmI’m such trying It out because my doctor told me in New York City that I need to be on low carb diet because he thinks I am very fat
Linda
June 19, 2017 at 1:17 pmPretty good.
I added some lemon juice and a little fresh dill.
Mary
July 24, 2017 at 2:54 amWhat a great devil egg! Devil egg is not also my favorite, it like the whole of my family member and we must keep it for our daily breakfast. We make it easier because my favorite egg boiler helps me to make it more easier. Thanks for the share.
Sylvia
August 8, 2017 at 4:26 pmYummy. Just love them. Can’t do without eggs, now I enjoy them more
Anne Egli
April 11, 2019 at 2:10 pmWent looking for deviled eggs without mayo as my one daughter, for whom we’re having a bridal shower on Sunday, can’t have soy and most mayo has soy. So I’m going to make yours, love the idea. Also, we call these “angel eggs.”
Christy M
April 21, 2019 at 8:28 pmGreat 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!
100 Days Admin
April 24, 2019 at 1:03 pmSo glad you enjoyed this one. – Nicole