Deviled Eggs

Deviled Eggs

A classic favorite calls for a makeover with the use of homemade mayonnaise, eliminating inflammatory oils and preservatives. For alternative flavors, try adding in hot sauce or fold in some pesto.

Tip: The freshest eggs are extremely difficult to peel. Take your next dozen eggs from the store and let them hang out in your refrigerator a few days before you hard boil them.

Deviled Eggs


6 Omega-3 Eggs, hard-boiled

5 tablespoons Mayonnaise (see recipe)

2 teaspoons Spicy Brown or Dijon Mustard

1/4 teaspoon Herb Mix (see recipe)

Paprika, to garnish


1. Slice the eggs in half. Remove the yolks and place in mixing bowl.

2. Mash the yolks with a fork. Stir in the mayonnaise, mustard, herb mix, mix until creamy.

3. Spoon the yolk mixture back into the hollows in the egg whites. Sprinkle with paprika to garnish.

*Option: Spice up eggs with 2 1/2 teaspoons minced onion and 5 drops of Tabasco.


1 Egg Yolk

1 Tablespoon Lemon Juice

1/4 teaspoon Powdered Mustard

Herb Mix, to taste (see recipe)

1 cup Olive Oil (Optional: Avocado, Walnut Oil or a mixture between the three)


1. In mixing bowl, whisk together egg and mustard powder. Mix for 15-20 seconds, until thick and smooth.

2. Continue to whisk, VERY slowly pour in oil.  When it begins to thicken, slowly add in the lemon juice little bits at a time, along with alternating pouring in the oil, whisking the entire time to obtain thick mayo like consistency.

*Store Mayonnaise in refrigerator for up to one week.

Herb Mix:

1/2 cup Organic, No-Salt Seasoning

1/2 cup Granulated Garlic

1/2 cup Granulated Onion

1/3 cup Italian Herb Mix


1. Mix well and store in a sealable container.

Health Tip: Most herbs and spices contain powerful anti-inflammatory and disease fighting chemicals.

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