Whole30 Deviled Eggs: Creamy, Protein-Packed Perfection

Delicious Whole30 Deviled Eggs that are creamy, protein-packed, and perfect for any gathering.

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Prep Time 15

Cook Time 10

Cooling Time 15

Total Time 40

Servings: 6 eggs

Course: Snacks

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling Ingredients

6 large Eggs Use large eggs for uniform size.
1/2 cup Whole30 Mayonnaise Can substitute with homemade mayo.
2 tbsp Mustard Dijon mustard works well.
1/4 tsp Salt Using sea salt is preferred.
1/4 tsp Pepper Freshly ground black pepper is preferred.
1 tsp Dried Dill Weed Fresh dill can be used for more flavor.
1 tsp Smoked Paprika Regular paprika can be used as substitute.

Equipment

Instant Pot
mixing bowl
Spoon
Piping bag

Method

Preparation Steps

Hard-Boil the Eggs: Place eggs in a single layer in the Instant Pot, add one cup of water, seal the lid, and set to high pressure for 5 minutes. Allow natural release for 5 minutes before transferring to an ice bath.
Cool & Peel: After cooling for 10-15 minutes in the ice bath, gently tap and peel the eggs under running water.
Prepare the Filling: Slice the eggs in half, scoop out yolks, mash with a fork, and stir in mayonnaise, mustard, salt, and pepper until smooth.
Fill Egg Whites: Fill each egg white half with the yolk mixture without overfilling.
Garnish: Sprinkle each filled egg with dill weed and smoked paprika.
Serve & Enjoy: Serve immediately or chill in the refrigerator for up to 5 days.

Nutrition

Serving: 1eggCalories: 90kcalCarbohydrates: 1gProtein: 7gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 186mgSodium: 120mgPotassium: 60mgVitamin A: 270IUCalcium: 50mgIron: 0.5mg

Notes

Use older eggs for easier peeling, adjust garnishes to taste, and let filled eggs chill before serving.

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