Angelic Eggs

I know you’re asking yourself why these deviled eggs are angelic, well I’ll tell ya, it’s because they are a true treasure, delightfully tasty and Whole30, paleo approved. The only time a year I make these bad boys are for Easter. So do as I do and make them for Easter or your next dinner party, or for lunch tomorrow?


Yields: 24 hard boiled eggs

1 dozen eggs

¼ c homemade mayonnaise (I use this recipe)

½  tbsp dijon mustard

½  tbsp yellow mustard

1 tbsp freshly squeezed lemon juice

½ tsp turmeric

Smoked paprika and dried dill for dusting



  1. Place 6 of the eggs in a pot with a steamer basket and fill pots with just enough water to reach the top of the steamer basket.

  2. Bring the pot to a gentle boil and cook for 4 minutes.

  3. Do the same thing with the other six eggs eggs for 8 minutes.

  4. Once all eggs have cooled, peel all the eggs and slice in half.

  5. We’re looking for half of the eggs to be soft boiled and the other half to be hard boiled.

  6. Scoop out the yolk and move to a large mixing bowl.

  7. Add remaining ingredients and S+P to taste.

  8. Mash mash mash then move the filling to a ziploc bag with the corner snipped of a piping bag or just scoop and fill those eggs white shells.

  9. Garnish the eggs with smoked paprika, dill or chives. OR all three - go crazy!