If I had a nickel for every variation on the deviled egg I’ve ever eaten I would be a very rich woman! There are a gazillion deviled egg recipes floating around and I believe this is because deviled eggs are generally loved by adults and kids, alike!
The VK (Veritas Kitchen) deviled egg is, in my humble opinion, the perfect, classic deviled egg recipe. It brings the pasture-raised egg, homemade olive oil mayonnaise and a bit of fermented dill relish together and creates a tiny bit of perfection. You can take them to a dinner party or potluck, put them out for guests, pack them in a lunch or quickly prepare a few to go with dinner. Make them in bulk and eat them throughout your busy week (or scarf them all up in one sitting without even blinking…)
Even if you don’t quite have access to pasture-raised eggs all the time or always have a fermented dill relish (like this Bubbies brand) or homemade mayo in the fridge, you can still pretty much pull this recipe off and feel good about eating them.
*A quick note about hard-boiling eggs. You’ll find just about as many tips and tricks for just hard-boiling your eggs as you will find deviled egg recipes! I just place any eggs I want to hard-boil into a pot of water, put the lid on and then bring the pot to a boil. Once the water is boiling I turn down the heat until it’s barely bubbling and set a timer for 10 minutes. Keep the lid on. When the timer goes off I cool the eggs in cold tap water until I can peel them. Sometimes Ill hard-boil the eggs the day before and keep them in the fridge until I’m ready to peel them and turn them into deviled eggs the next day. Tip – the LESS fresh the eggs are, the easier they are to peel. If I have eggs I know were laid less than about a week and a half beforehand, I usually won’t even try to hard-boil and peel them. Quality eggs from a store are usually about that old when you buy them and that’s perfectly fine! If anyone has any other tips for how to hard-boil and peel a very fresh egg, leave a comment below!
ingredients
- -6 eggs preferably pasture-raised
- -2 Tbs mayonnaise preferably homemade
- -2 tsp yellow mustard
- -1/8 tsp garlic powder
- -1/8 tsp onion powder
- -1/8 tsp salt
- -1 heaping Tbs Bubbies brand fermented dill relish OR another quality brand of relish
- -2 to 3 drops of liquid stevia optional
- -slices of pickle or fresh herb leaves for garnish optional
instructions
- Hard-boil your eggs the best way that works for you (see my note above about how I do it!)
- Peel the eggs once they have cooled enough to handle.
- Cut each egg in half, length-wise (or cross-wise if you’re feeling a bit avant-garde 😉
- Drop each yolk into a separate small bowl and place your hollowed out egg whites on a plate.
- Mash the egg yolks up well with a fork. This helps the mixture stir together better without any lumps.
- Add the rest of your ingredients to the bowl, placing the drops of stevia directly on top of the mayo (this helps it incorporate evenly into the mixture.)
- Stir the yolk mixture until smooth.
- Now, fill each egg white with a heaping amount of yolk mixture. You can do this with a small spoon or by using a plastic, resealable baggie with a hole snipped in the corner. I do this and just pipe the mixture in like I’m icing a cupcake.
- Garnish, if desired. Loosely cover with plastic wrap and refrigerate until you’re ready to eat them.
- 10. Enjoy!
