Farmer's Market Deviled Eggs

Farmer's Market Deviled Eggs

Whether you need an easy appetizer for Easter Sunday, a filling snack for kids who just got home from school, or a quick-fix lunch, this might just be your new go-to.

These aren’t your average deviled eggs. They have tons of fresh herbs, which make them super flavorful but also beautiful to plate. Not to mention the nutrition benefits gained by their addition. Plus, with Primal Kitchen Mayo you'll be able to whip this recipe up in a flash - it's made with avocado oil and organic eggs for a taste that’s uncompromisingly delicious. Use code KELLYSFAVORITES for 15% off your order of $40 or more at

I have a “no naked carbs” approach to snacking. Eating carbs – whether that’s fruit or some sort of baked good or cracker – alone without the addition of protein or fat is a recipe for a blood sugar spike and eventual crash. I love having something like these deviled eggs, which are packed with healthy protein and fat, prepared in the refrigerator to eat alongside fruit or some sort of cracker if snacking. The protein and fat help blunt any blood sugar spike from the carbs, which keeps you feeling full and calm instead of hyper and then crashing.

  • For a quick lunch, pair a few of these deviled eggs alongside a favorite Fab Four smoothie.
  • For an easy snack, have a couple deviled eggs with some vegetables crudité.
  • And for all the mamas out there, you’ll be happy to know these have been a lunch box winner, too!
  • Prep Time

    10 minutes

  • Total Time

    25 minutes

  • Servings


  • Freezer Friendly



  • 12 medium hard boiled eggs
  • 1/4 cup Primal Kitchen Mayo or Be Well Mayonnaise
  • 2 teaspoon french Dijon mustard
  • 1 teaspoon chopped fresh flat-leaf parsley (optional)
  • 1 teaspoon chopped fresh chives (1/2 teaspoon for garnish)
  • 1 teaspoon chopped fresh dill (1/2 teaspoon for garnish)
  • 1 teaspoon chopped shallot (optional or thinly slice white part of the chive)
  • 1 teaspoon paprika for garnish
  • Coarse sea salt


  1. Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
  2. Halve eggs lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks into food processor. Add mayonnaise, dijon mustard, and pulse to mix until desired consistency is reached.
  3. With a a spatula, mix in shallots and herbs.
  4. Portion filling into each egg with a spoon or pastry bag.
  5. Garnish with extra chives, dill, and paprika. Season with salt and refrigerate.
  6. Best served chilled.