Image of a platter of Paleo Deviled Eggs topped with capers, dill, salmon and olives

Paleo Deviled Eggs

I’m not quite sure when the deviled egg dish was invented, but kudos to whoever came up with that idea! I mean, they’re delicious! And so versatile. And so easy. Now there are a bazillion different recipes out there but this is how I make my Paleo Deviled Eggs.

Wait..what? Paleo Deviled Eggs. Yep. Ditch the regular mayonnaise and use this instead: Avocado Mayonnaise. Boy was I a happy camper when I discovered this!

Paleo Deviled Eggs – The Perfect Appetizer

So, at least once or twice a month I find myself wondering what to bring to one gathering or another that is Paleo (so that I can eat it too) and Paleo Deviled Eggs have become my go-to dish. I love it because I can do it up fancy, do it up spicy, or just keep it classic. No one knows it’s Paleo and it always disappears fast.

The options are limitless. The recipe below is my classic version. My base recipe. From there I can add so many different items, either within the filling or as a topping. Sometimes, I create a Paleo Deviled Eggs Bar, where I let the guest top their own eggs. My bar includes diced jalapeños, dill, salmon, bacon crumbles, roasted red peppers, shrimp, scallions, capers, finely chopped herbs like chives or parsley or cilantro. Are you getting the picture? You can add just about anything to a deviled egg bar!

Image of Paleo Deviled Eggs Bar with various toppings displayed - pinenuts, capers, green onions salmon

How to Make Instant Pot Hard Boiled Eggs

We start with a dozen boiled and peeled eggs. Before you pull out your sauce pan, check out how to make hard boiled eggs in the Instant Pot. It’s quicker, easier and the eggs peel with so much ease! No more pockmarked eggs!

Image of Hard Boiled Eggs slice in half

Seriously Easy Paleo Deviled Eggs:

Slice each peeled egg in half, lengthwise and place the yolks in a bowl. Add in the avocado mayo, the mustard, dill relish and smoked paprika. Mix it all together and adjust the taste with fine sea salt and fresh cracked black pepper. There you have it…the classic filling. To that, add whatever tickles your fancy. But…here’s a tip, if you are going fancy and want to fill your egg white cavities using a star tip or any other decorating tip, then be careful what you add in… remember that it has to be able to pass thru that tip! I learned that the hard way…stuff like bacon crumbles and huge relish pieces got stuck in the tip. If that happens with you, grab a toothpick and dig out the piece that’s clogging up the production.

Once you have your filling as you want it, spoon about a tablespoon into each egg white cavity. Wanna get fancy? Use decorating tips and a pastry bag to fill your eggs! Garnish with various toppings or create a Deviled Eggs Bar and let your guests top their own eggs. I like to sprinkle each egg with a bit of smoked paprika – adds nice color in addition to a little extra smokiness. Serve immediately or you can chill it in the fridge until you are ready to serve.

Close up image zoomed in on one Paleo Deviled Egg sprinkled with smoked paprika and topped with thin jalepeno slice.

If you need to transport your fabulous Paleo Deviled Eggs you can use one of these that will hold your eggs secure. Ready to display your masterpiece? Arrange your eggs on a nice ceramic platter and watch them disappear!

Image of a platter of Paleo Deviled Eggs with olives, salmon, dill and jalepenos

In case you want to Pin and save it for later (and pinning is greatly appreciated!):

Image of Paleo Deviled Eggs Pin with a close up served on a platter

Close up image zoomed in on one Paleo Deviled Egg sprinkled with smoked paprika and topped with thin jalepeno slice.
Print Recipe

Paleo Deviled Eggs

The perfect snack or appetizer to serve at home or take to a party. Paleo Deviled Eggs are sure to disappear quickly!
Prep Time15 mins
Total Time15 mins
Servings: 24 halves
Author: Lynette ~


  • 1 doz peeled hard boiled eggs
  • 1/3 cup avocado mayonnaise
  • 2 Tbsp dill relish
  • 2 Tbsp mustard
  • 1/2 tsp smoked paprika
  • fine sea salt and cracked black pepper to taste


  • Slice each peeled egg in half lengthwise. Place yolks in a medium sized bowl and set the egg white cavity aside.
  • To the egg yolks, add in the avocado mayonnaise, mustard, dill relish and smoked paprika. Using a fork, mix this all together until most of the big chunks of yolk are gone. Adjust seasoning with fine sea salt and fresh cracked black pepper to your liking. 
    If the mixture seems a bit on the dry side, add more avocado mayonnaise and or mustard, depending on your taste.
  • Using a spoon or a decorating tip and pastry bag, fill each egg white cavity. 
    Optionally top each egg with your choice of toppings.
    Serve immediately or refrigerate until ready to serve.


Get creative! Want spicy eggs? Add in some cayenne or harissa powder. Want a slightly sweeter egg? Swap out the dill relish for sweet relish. There's no limit to what you can do with this recipe!
Please note the times stated on this recipe assumes you've already boiled and peeled the eggs.
Tried this recipe?Mention @thegrainfreekitchen or tag #thegrainfreekitchen

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