Deviled Eggs

I love healthy convenience foods when packing a picnic, but there are a couple recipes I do like to make—one is deviled eggs. This is a pretty standard recipe, except I like to use grainy mustard from Local Folks Foods or Batch No. 2 and smoked paprika from Bourbon Barrel Foods.


Fill a large bowl with ice cubes and water. Fill a large pot with 1 inch of water and add a steamer basket. Bring water to a boil over medium-high heat. Add the eggs to the steamer basket and cover with a lid. Cook for 10 minutes. Immediately place eggs in ice water and allow to cool for at least 15 minutes. Peel under cold running water.

Slice each egg in half lengthwise and place the yolks in a food processor or blender. Add mayonnaise, mustard and vinegar to the yolks. Blend until smooth and then slowly drizzle in the extra virgin olive oil. Season with salt and pepper and transfer to a zipper lock bag. The filling can be stored overnight.

When ready to serve, cut off a corner of the zipper lock bag and pipe the filling into the egg whites. Sprinkle with salt, pepper, smoked paprika and chives (if using).

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth