For the last 23 days I have been following the Whole30 program. I know. I know. I never thought I would do it either. In fact, one of besties was doing it back in the Fall and I distinctly remember telling her that I would never do Whole 30. It’s too much to give up and I am NOT giving up wine.
Well, flash forward to January and here I am. The holidays were a doozy. I was overfed, over-served and a bit sleep deprived from all the holiday running around. I fell into January feeling tired and gross. I knew I needed a rescue and on a whim, I decided to give this Whole 30 thing a try.
Not only am I staying true to the program, but I am feeling SO good about it. Don’t get me wrong, when my 30 days are up, I will probably have a very deep glass of wine to celebrate. Maybe even two. But, I hope that I will carry these good eating habits far past these 30 thirty days.
One mistake I made when deciding to do Whole30 was not starting sooner! My 30th day is the day after the Super Bowl. You know what that means? No cheesy, bread-y or sweet goodies during the big game. Dang it!
So, I have decided to try to make a few Whole30 compliant appetizers like these yummy Deviled Eggs. You can basically make them just like you would make regular Deviled Eggs, but you have to make your own mayonnaise, because almost all commercially produced mayos contain sugar.
Sugar is definitely on the no list when it comes to the Whole30 rules. You have to read every label to make sure the things you eat don’t contain any added sugar. It’s hard to find pre-packaged foods that don’t contain sugar. That is one reason, I didn’t use relish in this recipe. A lot of relishes contain sugar or dyes, both things that are not compliant on Whole30
I have never made mayonnaise before, so I was eager to try. I used this recipe and it turned out to be pretty easy and it’s yummy! If you aren’t doing Whole30 or avoiding sugar, then feel free to use your favorite mayo. Mine is Duke’s!
I enjoyed these with a fun mocktail, but they go great with a glass of wine, too. Give them a try!
Napkins by Dot & Army
Save RecipeIngredients
- 6 eggs
- 4 TBSP mayonnaise (I made my own to stay Whole 30)
- 1-2 tsp yellow mustard
- green onion, finely chopped
- salt, to taste
- pepper, to taste
- 1/2 tsp paprika
- parsley, chopped
Instructions
- Place eggs in a saucepan and cover then with an inch of water. Bring to a boil.
- When water begins to boil, cover pan and remove from heat. Let eggs sit for 15 minutes.
- Immediately drain eggs and add ice cold water to pan. Let eggs rest in ice bath for a few minutes.
- Peel eggs.
- Slice eggs in half and remove yolks to a bowl.
- Mash yolks with a fork and then add in mayo, mustard, green onions, salt, pepper and paprika. Stir until creamy.
- Pipe or spoon mixture into egg halves. Chill until serving. Sprinkle with parsley.
