Whole30 Buffalo Deviled Eggs

Whole30 Buffalo Deviled Eggs are my red-hot twist on classic deviled eggs, barely tweaked to follow the Whole30! Serve these delicious, low-carb, easy to make eggs as an appetizer, or simply eat them as snack! 
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Try to feed me these 10 years ago, and I would have laughed in your face. Good thing taste buds change as we age and now I’m a full believer in deviled eggs. These Whole30 Buffalo Deviled Eggs make an excellent snack. And if you’re trying to avoid the word snack (like any true Whole30-er should), then add an egg’s worth of deviled eggs to light meals such as my BLTA Lettuce Wraps Meal Prep or my Chicken & Hummus Plate Meal Prep (minus the hummus for Whole30) lunches.

How do you make your hard-boiled eggs?

Confession: I’ve never liked making hard boiled eggs on the stovetop because I couldn’t get them right. And I didn’t really like hard-boiled eggs until recently. Even after that, I always thought they were annoying to peel. UNTIL, I tried them in the Instant Pot!

So consistent, simple to make, and quite seriously the easiest eggs to peel ever. Of course, if you scroll through a Facebook thread in one of the Instant Pot groups, there will be 18 different people saying their way is the best way to make hard-boiled eggs. There are so many options, but I think the most standard way to start is the 5-5-5 method. 5 minutes high pressure, 5 minutes natural pressure release, and 5 minutes in cold water.

I follow this method for hard-boiled eggs that are going to be deviled. If we’re planning to eat them plain, I go down to 2 minutes high pressure for softer yolks. 

If you’re making your eggs on the stovetop, here are standard directions to follow from The Food Network for stovetop hard-boiled eggs.

What’s in these Whole30 Buffalo Deviled Eggs?

Here are the ingredients we’ve got – pretty standard if you’re used to deviled eggs:

• hard-boiled eggs (surprise!)
• homemade mayonnaise (use any mayo if you aren’t following Whole30)
• dijon mustard
• garlic powder 
• Frank’s Original Red Hot Sauce (not the wing sauce!)
• salt & pepper to season

I also used a piping bag to make my buffalo deviled eggs look super fancy, but feel free to spoon your egg yolk mixture into the egg white, or use a Ziploc bag with the corner clipped off.

How do you make Whole30 mayonnaise?

Mayonnaise is vital for deviled eggs. And homemade ranch dressing. So I decided I had to learn how to make it at home instead of shelling out lots of $$ to get the special no sugar added kind from the store.

Whole30 mayo – aka plain mayo with zero sugar – is easy to make if you have any kind of blender, but particularly easy if you have an immersion blender. It takes a raw egg, light olive oil or avocado oil, mustard powder, and lemon juice. The problem with most mayonnaise from the store is the added sugar, not the mayo part! Here’s the homemade mayo recipe I followed from Whole30.

To start, since I’m not trying to get salmonella, I pasteurized the egg by placing it in a pot of water with my sous vide attached. I set it to 135F and let the egg sit in the water for 75 minutes to kill all the bacteria, both inside the outside the eggshell. HINT: You can also buy them at some stores like Whole Foods but be prepared to pay $$.

I added all the ingredients to a mason jar except the lemon juice, and then used my immersion blender (stick blender) to emulsify the oil and egg. The lemon juice was mixed in after. It takes only a few seconds for homemade mayo! Plus, you can also use a Vitamix or food processor based on the directions.

More snack ideas from Project Meal Plan:

• Super Clumpy Nut Free Snack Mix Granola
• 3-Ingredient Pesto Goat Cheese Dip
• No-Bake Cinnamon Apple Date Bars

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To make this recipe, I used:

 

I hope you enjoy these Whole30 Buffalo Deviled Eggs! Tag me or use the hashtag #projectmealplan to show me your spin on these deviled eggs!

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