I have a confession.

I used to hate deviled eggs. I wanted nothing to do with them and didn’t understand why people seem to love them so much.

That all changed when I was feeling super carbed-out (i.e. stuffed with bread) and wanted to make a holiday app that didn’t have to do with bread. Don’t worry, I’m not on a low-carb diet. I just wanted something on the party table with a little more protein and a little less bloat.

The secret is in the swaps. I trade regular mayo for Veganaise, use fermented pickle relish with a tiny bit of honey instead of sweet relish, and mix it all with Dijon, a pinch of cayenne, sea salt and pepper. Six eggs make 12 deviled eggs, which is just right for a party platter.

This appetizer is:

Gluten-free, Grain-free,
Dairy-free, High-protein, Vegetarian,
Paleo-Friendly, Low-Carb & Delicious

While reading through appetizer ideas, deviled eggs stood out, and I realized I didn’t like them because I don’t love what’s in them. I whipped up this version with some healthier ingredients, and now this recipe is one of my faves!

Let’s talk Secretly Healthy Deviled Eggs ingredients:

Eggs: Buy the best eggs you can afford. If possible, use pasture-raised eggs for nutrient-dense yolks. I mean, just look at this yellow color from using pasture-raised egg yolks! I even had to turn down the saturation of this photo before posting it online because it almost looked fake neon yellow. I wrote about how to make perfect easy-to-peel hard-boiled eggs here if you want the shells to practically fall off of your hard-boiled eggs.

Veganaise: Deviled eggs are basically egg yolks mixed with mayonnaise and mustard stuffed back into egg whites. I detest traditional mayonnaise. Consider it an emotional scar from Miracle Whip in the ’90s. There’s just something about jarred mayo or Miracle Whip that just turns me off. However—and I have no explanation for this—I like Veganaise, which is an egg-free, vegan version of mayo. I know, I know. It doesn’t make sense. I just like it more. It’s a bit lighter and makes for stellar deviled eggs. Veganaise already has apple cider vinegar mixed in for a nice tang and really nice texture. The fact that it’s vegan here clearly doesn’t matter because we’re using eggs. Again, file that under the list of things I have no explanation for, like why I can never find a black hair tie despite buying a new pack every few months. I like the grapeseed oil version of Veganaise with the purple lid. You can find it in the refrigerated section of your grocery store.

Fermented Pickle Relish: Here’s our star secret healthy ingredient. Instead of just plain old pickle relish, use a heaping tablespoon of fermented pickle relish because it contains naturally occurring probiotics (just like fermented yogurt). It tastes the same as regular pickle relish but is way better for you. Non-fermented pickle relish has vinegar added to it to give it that tangy taste—it’s a shortcut to the real flavor of fermented pickle relish. Fermented pickle relish, on the other hand, gets its tang from the fermentation process. Real fermented pickle relish will always be found in the refrigerated section of your grocery store because it needs to be refrigerated to maintain the live cultures (i.e. probiotics). I use a brand called Bubbies (this is not sponsored, just sharing what I used). And one last thing, pickle relish usually has a good amount of sugar in it, but Bubbies is no-sugar-added. So, I add 1/2 teaspoon of plain honey to mimic the flavor of the traditional recipe. This isn’t the time for fancy or strong-flavored honey. Just regular mild-tasting honey works great.

Dijon Mustard: Plain old yellow mustard is traditional in deviled eggs, but Dijon makes them taste much more gourmet. I’m obsessed with Sir Kensington’s Dijon and buy it on Thrive Market for the best price. Just use a mustard that you like the flavor of—if you don’t like it alone you won’t like it in your food.

Toppings: You can be as fancy or as simple as you want. A sprinkle of paprika is traditional for that pretty red color. It doesn’t really add any flavor—it’s just for decoration. Use regular paprika, not smoked, unless you want a smoky flavor. My favorite is a very thin slice of fresh jalapeño and a few chives for a pretty appetizer and awesome flavor. The fresh texture along with the rich filling make for a really nice combination. Just make sure you slice the jalapeño super thin so it doesn’t take over. Finely chopped chives or just a simple sprinkle of paprika also work well. Keep your toppings healthy to keep your eggs healthy. Here are some ideas for plating:

I experimented with adding different amounts of the ingredients listed here, and variations with things like more apple cider vinegar or salt. After about eight different batches, the simple recipe below is what won out time and time again. There’s one small variation that I noted every time I tested this recipe.

If making the day of serving—which is what I recommend—use 1/4 teaspoon of a fine sea salt (I use Real Salt). However, if making the filling a day ahead of time, add an extra big pinch of sea salt (that would be about an extra 1/8 teaspoon). There’s something about recipes like this where the salt kinda disappears the day after. It’s a very small flavor nuance so don’t stress about it. You can always adjust your seasonings before filling the eggs.

Healthy Deviled Eggs FAQs

Can you make deviled eggs without mayo?

This recipe skips traditional mayonnaise and uses Veganaise, an egg-free mayo that’s a little lighter and has a nice tang from apple cider vinegar. If you want more ideas, I share six different versions in my How to Make Deviled Eggs post.

Can I make deviled eggs ahead of time?

Make the filling up to a day ahead, and add an extra big pinch of sea salt (about 1/8 teaspoon), because the salt kind of disappears overnight. Filled deviled eggs keep in an airtight container in the refrigerator for two days.

How do I keep deviled eggs from rolling around?

Before you cut each egg in half, slice a very thin sliver off of the long side of the egg so each half sits flat on the plate.

What’s the easiest way to peel hard-boiled eggs?

Use my easy-to-peel hard-boiled eggs method (it’s step 1 in the recipe card below), or make them in the Instant Pot. Either way, the shells practically fall off.

Are deviled eggs healthy?

These are! They’re high in protein, gluten-free, grain-free, dairy-free and low-carb, and the fermented relish adds naturally occurring probiotics. They’re my go-to when the party table is all bread and crackers. For more ideas, see my Easy & Healthy Holiday Appetizers.

Want to save all of your recipes in one place? Be sure to download the recipe & meal planning app, Butler, to get started.

Secretly Healthy Deviled Eggs

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• Author: Elizabeth Rider
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 12
• Category: Appetizer, Snack

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Description

These secretly healthy deviled eggs swap traditional mayo for Veganaise and use fermented pickle relish, Dijon and a pinch of cayenne for big flavor. They’re gluten-free, dairy-free and high in protein, and perfect for holiday parties.

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Ingredients

Units USM

• 6 large eggs
• 1/4 cup Veganaise (I use the grapeseed oil version)
• 1 teaspoon Dijon mustard (I use Sir Kensington’s)
• 1 tablespoon fermented pickle relish (I use Bubbies)
• 1/2 teaspoon raw honey (mild in flavor)
• 1/8 teaspoon cayenne pepper (optional, for heat)
• 1/4 teaspoon fine sea salt (I use Real Salt)
• 1/8 teaspoon freshly ground black pepper (about 2 spins of a pepper mill)
• paprika, for garnish
• chives, optional for garnish
• jalapeño, sliced super thin, optional for garnish

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Instructions

1. Perfect easy-to-peel hard-boiled eggs: Pierce a tiny hole at the top of the big end of the eggs, then lower into boiling water. Boil for 30 seconds, then reduce to the lowest stove setting for a very gentle simmer. Cover and let simmer (not rolling bubbles) for 13 minutes. Transfer eggs to an ice bath and allow to cool for at least 15 minutes. Store unpeeled in the refrigerator up to seven days.
2. While the eggs cook, prepare the filling. Combine the Veganaise, mustard, pickle relish, honey, cayenne, salt and pepper and mix well.
3. Peel cold eggs. Dry them off if needed. Using a sharp knife, cut a very small slice off of the long side of each side of the egg to allow them to stand up and not roll on your plate. Cut in half lengthwise and gently remove the yolks to the bowl of filling. Arrange the egg whites on a plate.
4. Using a fork, mash the yolks with the other filling ingredients into a uniform mixture. Adjust seasonings if needed. Transfer mixture to a piping bag. Do not use a piping tip as the relish will get stuck. Use the bag to evenly fill each egg.
5. Evenly fill each egg white with about 1 1/2 teaspoons. Dust the tops with paprika and/or garnish with thin jalapeño slices and chives. Refrigerate until 15 minutes before serving. Will keep in the refrigerator in an airtight container for two days.

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Notes

If making for a party, make an extra hard-boiled egg in case one of your whites breaks when you peel the eggs.
If making the day of serving—which is what I recommend—use 1/4 teaspoon of a fine sea salt (I use Real Salt). However, if making the filling a day ahead of time, add an extra big pinch of sea salt (that would be about an extra 1/8 teaspoon).
The cayenne in this recipe adds a very small amount of heat. Omit, or add more to your liking.
A reusable piping bag is cheap and better for the environment. If you don’t have one, snip about 1/4 of an inch off of a plastic ziplock bag and use it as a piping bag, then do something nice for the environment.

If you make these Secretly Healthy Deviled Eggs, let us know how they turn out in the comments below. Did you use the recipe as written? Or come up with new toppings?