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February 28, 2013 by EDITOR
Organic Deviled Egg Recipe

There is something very special about the smooth texture of a deviled egg that makes you go back for seconds every time. What a perfect snack, full of protein and containing every vitamin (except vit c). Two things: First, always make sure you use organic eggs; and second, always make your own homemade mayonnaise.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: 12 egg halves
Serving Size: 2 halves

Nutritional Information:
Calories: 197.6
Fat: 17.5g
Carbohydrates: 1.3g
Protein: 8.5g


  • 6 hard boiled eggs (use only organic eggs)
  • 3 tbsp of home made mayonnaise (see recipe below)
  • 1/8 tsp of sea salt
  • 1/16 tsp of pepper
  • Top with paprika


  1. One of the best ways to boil eggs is to put the eggs in a pot, fill with cold water and gradually let it boil. Gently place eggs in a pot and ensure all eggs are completely covered with water (make sure the pot is not too big - only large enough so that all eggs cover the bottom surface of the pot with very little space in between each egg).
  2. Set a timer on for exactly 20 minutes and immediately place pot on a burner at max. As soon as the water starts to boil, lower heat to med.
  3. After exactly 20 minutes, briefly run under cold water to stop the cooking process. To achieve that perfect yellow yolk without even the slightest hint of grey ferrous sulfide, it is imperative to not pass the 20 minute mark from the time you place the pot on the burner to the time you remove it.
  4. Peel eggs immediately (do not wait). If they're still too hot to peel, run cold water and peel, but do not wait for eggs to cool inside the pot. Cut eggs in half and place the yolks in another bowl.
  5. Add mayonnaise (see recipe below), salt and pepper to yolk, mash together with a fork and scoop back into cooked egg white halves.
  6. Sprinkle with paprika.

Homemade Mayonnaise Recipe

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serving Size: 1 tbsp


  • 1/2 cup organic olive oil
  • 1/2 cup coconut oil (melted and cooled)
  • 1 egg yolk
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp white vinegar
  • 1/4 tsp dried mustard
  • 1/8 tsp sea salt
  • 1/8 tsp paprika


  1. Melt coconut oil and allow to cool.
  2. Once cooled combine it with the olive oil.
  3. In a bowl mix together all other ingredients except the oil mixture.
  4. Use your mixer with a whisk attachment and SLOWLY pour in the oil while mixer is going.
  5. Start with 1 drop at a time and then increase to a slow steady stream.
  6. This should take you at least 5 minutes to accomplish.
  7. Once all the oil is infused, you will have your mayonnaise.


Reference Sources
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