Isabel's Deviled Eggs
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Isabel's Deviled Eggs

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Servings: 6

A great snack or party food.


    6 egg

    1 tsp. dijon mustard

    1 tbsp. wheat-free soy sauce

    2 tbsp. red onion

    1 dsh. sea salt

    1/4 c. homemade mayonnaise


Place the eggs in the pot and cover with cold water. Once water simmers, cook for 8-10 minutes. Drain the eggs, place in a bowl of cold water, remove one, tap lightly all over until shell cracks, and peel. If it gets too hot to handle, just hold it underwater for a few seconds and try again. (You may need to add more water to the bowl to keep it cold). Peel all of the eggs, then cut in half length-wise. Arrange on a plate.

Pop the yolks out of each half and place in the other bowl, being careful not to break the egg whites. Mash the yolks, then stir in soy sauce, mustard, minced onion, salt, and mayonnaise (recipe below).

Take a spoonful of yolk mixture, and use the other spoon to scrape it into one of the egg white holes. Repeat with remaining yolk and whites. If you have some yolk left, just add a bit more to the deviled eggs that don’t have enough.

Sprinkle with paprika and/or parsley, and serve.

Deviled eggs are the perfect finger food - you can just grab one and go, so they are great for picnics and parties.