Almost Deviled Eggs

Inline_Deviled_Eggs_FeatureToday’s guest recipe is served up by a good friend to Mark’s Daily Apple—Maria Emmerich, well-known author and health blogger.

I grew up overweight and unhealthy. I love food and I will always love food. I have just decided to make keto my lifestyle, not only for me but my whole family.

Planning ahead has helped me stick to this lifestyle and keep the weight off for over a decade. One downfall I suffered from in the past was dinner parties and family gatherings where I had nothing healthy to eat so I would fall off the wagon, which often derailed me from my lifestyle for too long. Too many times I have gone to a family gathering or dinner party to be dissapointed at the keto options served at the table. To keep me prepared, I always love to bring an appetizer and a dessert to share. As a hostess, I am always grateful when a guest offers to bring a dish to pass, and I find that every time I offer to bring something the host is more than happy that I help out.

My go-to appetizer is a deviled egg; they are not only one of my favorites, my kids love them too. They are tasty, dairy free and always the first food to disappear—especially if my little boy Kai is anywhere near them. He often begs me to make him deviled eggs for breakfast, and many times the tedious part of making the filling then re-filling the eggs isn’t something I have time for since I am a busy working mom who also home-schools my boys.


My solution for deviled eggs on busy mornings is my “Almost Deviled Egg” recipe, and I am so grateful to PRIMAL KITCHEN® for developing a tasty and healthy mayo that I no longer have to make myself. These deviled eggs are so simple, lovely and tasty that they can be served at any gathering, and they are sure to be gobbled up! There are never any leftovers in the Emmerich household!

Almost Deviled Eggs

To make deviled eggs even easier, pick up already boiled eggs from your local grocery store. Even I get pressed for time, and peeling eggs can take forever. Getting cooked and peeled eggs makes recipes like this super easy!

Prep: 6 minutes
Yield: 12 servings (2 halves per serving)

*Dairy free
*Nut free


  • 12 hard boiled eggs
  • ¼ cup PRIMAL KITCHEN® Mayonnaise
  • 2 teaspoons yellow mustard
  • ½ teaspoon fine grain sea salt
  • Garnish with fresh thyme leaves


Place eggs in a large saucepan and cover with cold water. Bring the water to a boil, then immediately cover the pan and remove it from the heat. Allow the eggs to cook in hot water for 11 minutes.

Rinse under cold water, then peel the shells from the eggs. Halve eggs lengthwise. Spread mayo onto each half. Top with a squirt of mustard. Sprinkle with salt and garnish with herbs. Store extras in an airtight container in the fridge for up to 3 days.



BIO: Maria Emmerich is a wellness expert in nutrition and exercise physiology. She is the author of several cookbooks and nutritional guidebooks, including the global bestsellers The 30 Day Ketogenic Cleanse as well as The Ketogenic Cookbook and Quick & Easy Ketogenic Cooking. Maria’s blog,, offers a unique combination of innovative recipes using alternative ingredients to less-healthy options and easy-to-understand explanations of why these options are better for our health.

After struggling with her weight throughout her childhood, she decided to study health and wellness so she could help others who are discouraged by their appearance and do not feel their best. The nutrient-rich approach that she developed for herself and the exotic, little-known replacements for high-glycemic starchy foods and sugar are what finally gave her total peace with food, something she never imagined possible. She also runs a support site for getting all your questions answered here:


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20 thoughts on “Almost Deviled Eggs”

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  1. In case you didn’t know… Eggs don’t need to be boiled to death. Cooking them as indicated in this recipe keeps them from developing that unappetizing greenish ring around the yolk. Let them cool thoroughly, then crack them all over. Peel under cool running water. Every once in a while you’ll still end up with an egg that looks like it got caught in the garbage disposal, but this method seems to work most of the time. I’ve found that very fresh eggs don’t peel well. Older ones are much easier to peel and taste just as good.

    1. I love to steam my eggs, 10 to 12 for 10 to 12 minutes. Then cold water bath, crack them all over, pinch top off and pinch bottom off, then the middle comes off like a vest. I haven’t had a problem peeling them since I did that. I use a big fry pan with a veggie steamer….

    2. Fresh eggs will be a hell to peel indeed but perfectly cooked HBEs are wonderful. Technique I learned it to drop them in boiling water to expand air in the shell (talking about fresh eggs here and ,yes, one on 12 will break), boil 2 mins, then 8 mins off the burner (in case of large-XL eggs) and drop in icy water then. When done properly it will peel well and end up with that orange yolk with that liquid drop in the middle, no dry, unappetizing, center and perfectly soft white. It’s almost a darn science but worth tackling.

  2. LOVE this idea! So simple and elegant. I like having options for buffets and potlucks, and this is definitely going on the list!

  3. Deviled eggs are such an Easter staple in my family! I have such fond memories of enjoying my grandmother’s version with sour relish before dinner. Love this quick and easy version!

  4. Amazing that our comments about healthy BMIs were deleted. I have liked and followed you for many, many years, but this sort of censoring isn’t right. I will copy my comments elsewhere.

  5. The ‘shop’ menu on her web site links to the Primal Blue Print store. This was probably part of an exchange; we been sold out! This barely qualifies as a recipe — squirting mayonnaise on top of half of a boiled egg is technically an innovation, but I don’t expect very positive results. As a technical point, it tells you to start with boiled eggs and then tells you to boil them, which I don’t think is correct.

  6. My solution to wanting deviled eggs but not wanting to prepare them is to make deviled egg salad. Start like making proper deviled eggs, but chop up the whites and mix them in with the yolk. I add green olives, and sometimes onions and celery.

  7. I suggest making real deviled eggs easier and faster to make through kid power! Kid hands are perfectly capable of peeling eggs and mashing yolks. And they will probably enjoy eating them even more if they helped to make them!

  8. Nice quickie version! But in my book, no deviled eggs without paprika, so I’ll just add a sprinkle on top as well… Thyme sounds great though!

  9. “Allow the eggs to cook in hot water for 11 minutes.”
    Unnecessary. 7 minutes will yield perfect results.

  10. This is my favorite recipe and egg devil is mind blowing. This is also a healthy food for all kind of person. I maintain my every meal properly. I have tried much more times and this is a unique method. I will definitely try out tomorrow morning. Thanks for the share.

  11. These sound awesome! And when it comes to deviled eggs, I usually resort to the already cooked ones from the grocery store. One less step!

  12. Can anyone tell me if the taste of the mayo has changed since it was introduced? I loved it when it came out but the last 3 jars I tried tasted were very disagreeable. Even my husband has said so. Thanks