Classic Deviled Eggs – Paleo & Whole30
Deviled eggs are a must at any of our family events, they are my dads absolute favorite. The classic version is my go-to and they are gone within minutes every time I make them. These deviled eggs have a beautiful creamy texture with a nice crunchy bite from the celery and radish. These are sure to be a hit at any family party!
The first step to this recipe is getting just the right hard boiled egg. You want it to be cooked just enough and you want them to be easy to peel. I am a little embarrassed to say that it took me many fails over the years until I finally learned the best method.
The Best Hard-Boiled Eggs
- Place 12 eggs in the bottom of a saucepan and cover with water
- Bring to a boil, then turn off the heat and cover with a lid. Let it sit for 10 minutes
- While the eggs are cooking, fill a bowl with ice water
- Once the 10 minutes are up, use a slotted spoon to place the eggs into the ice water and let them cool
- Once they are cool enough to handle, crack them and peel them under cool running water
The filling is very easy to make, but I recommend preparing it ahead of time so it has at least 30 minutes to chill in the fridge. It gives it time for the flavors to meld and deviled eggs taste better when chilled. I like to top mine with fresh sliced radish and dill for flavor and color. And you can’t forget the classic sprinkle of paprika.
Used In This Recipe:
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Classic Deviled Eggs
Ingredients
- 12 Eggs Hard-Boiled
- 1/2 cup Mayo
- 2 Tbls Dijon Mustard
- 1/2 Tbls White Vinegar
- 2 Tbls Fresh Dill Chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 stalk Celery Finely Diced
- 1 tsp Paprika
- 2 Radishes Thinly Sliced
Instructions
- Slice the hard-boiled eggs length wise and place the yolks into a mixing bowl
- Add the mayo, mustard, fresh dill, vinegar, salt, pepper and celery to the yolks. Mix together until nice and creamy. Add a little bit more mayo if needed
- Spoon a small amout of the mixture (about a tsp) into each egg halve until all of them are filled
- Top each one with a thinly sliced radish and some fresh dill, then sprinkle with paprika