Deviled eggs are officially my new favorite paleo party food! Up until a month ago, I’d never had deviled eggs in my life because I thought they were gross. Why, I have no idea but I think it was mostly because I didn’t really know what all was in them, and partially because they reminded me of old lady food.
Good news is that I am good at admitting when I am wrong. And I was wrong. We decided to make deviled eggs as an appetizer for our Easter feast last month and had deviled eggs at our wedding last week. Both were a win-win and were made with fresh, sustainably sourced, organic and clean ingredients. Side note: If you are in the Baltimore area and looking for an amazing farm-to-table seasonal restaurant to cater your next event, I HIGHLY recommend Woodberry Kitchen. I absolutely love that place and they were the only restaurant I would consider for our wedding reception 🙂
I’m going to share our recipe for lemon mustard deviled eggs with step-by-step instructions, however if you don’t need or want those, then I will post the full ingredient list and directions at the bottom of this post. I know the feeling of wanting to jump right to the recipe, so I won’t be offended if you skip ahead.
It makes it way easier if you are able to hard boil the eggs ahead of time (like the night or day before) so that they are already cooled and peeled. Will save you about 45-60 minutes!
Pro tip for boiling eggs: Drop them into boiling water to make them easier to peel. We typically bring water to boil, add the eggs. Let them boil for 1-2 minutes, then remove from burner, cover with a lid and let sit for 12-15 minutes. After that, place eggs into a water ice bath for 15-20 minutes, then dry and store in fridge (or peel them once cool).
STEP 1: We’re going to start with eggs that are already hard boiled and peeled. Take your dozen eggs and cut in half to remove the yolks. You’ll want all of the yolks for this so set them aside in a mixing bowl and keep the egg halves as well for placing the lemon mustard mixture in.
STEP 2: Pre-heat the oven to 350 degrees (you need this for the crispy prosciutto)
STEP 3: While the oven is preheating you next you create the mixture! Take your egg yolks and add the mustard seed, dijon mustard, avocado mayo, lemon juice and zest, chopped arugula and sea salt and mix it allllll together!
STEP 4: Take 3 pieces of prosciutto and place it on a pan lined with parchment paper. Place in the oven for 15 minutes and let cool for 1 minute.
STEP 5: Take ONE piece of prosciutto and chop it up into tiny pieces and add to your egg yolk mix. Reserve the other 2 for topping the eggs with.
STEP 6: Now you fill the egg whites with your yolk mixture! Originally I was going to use a (nontoxic, BPA/phalate free) plastic baggie to create a pipe bag but with the prosciutto it was too chunky. So, just use a spoon and fingers to fill the egg whites. Arrange on a platter, plate or whatever you want.
STEP 7: Last step is to take your other 2 pieces of prosciutto and break them up into little rectangles and stick a piece in each of your deviled eggs. Option to sprinkle with sumac berries to give it a festive look!