Deviled Eggs? We Prefer Heavenly Goodness Eggs!!

Who lays the Golden Eggs?

Growing up, I was never a fan of Deviled Eggs. I didn’t like the yolk part of a hard boiled egg, I didn’t like the way it smelled, I didn’t like the color.  As I mature, <COUGH> I find that I DO like hard boiled eggs.  While at a wedding this summer I tried a deviled egg.  It was LOVE!! I called My Guy Bri immediately to tell him just how wonderful I thought this small golden treat was.  He was ecstatic because that meant I would make them.  Well, make them I did!

Deviled Eggs

Deviled Eggs

Let me say in advance that I make my own Mayo.  I’ll put the recipe for it. It seriously only takes a few minutes (less than 5) to make and it keeps for at least 10 days.

Paleo Mayonnaise Recipe

  • 1 egg
  • 1 T Apple Cider Vinegar
  • 1/2 t salt
  • 1/4 t black pepper
  • 1/2 t stone ground mustard
  • 1 C Grapeseed Oil (you can use Olive Oil, or any other kind of oil you are comfortable with)


  1. Put first 5 ingredients into a food processor or blender and mix for 30 seconds.
  2. Slowly add in the Oil.
  3. Enjoy!

Perfect Hard Boiled Egg with Easy Peel

  • 6-12 eggs
  • water


  1. Place eggs into a deep pan
  2. Fill with water until tops of eggs are covered
  3. Put on high heat to boil
  4. Bring to a boil and remove from heat and put a lid on it.
  5. 15 minutes, drain and put in a large bowl and pop in the fridge overnight.
  6. When peeling, tap top and bottom then blow through the narrow end.
  7. Roll egg so it gets cracked all around and begin peeling under a slow stream of cold water.

Now that you have your Mayo and Hard Boiled Eggs peeled, you can continue on to these delicious Golden Beauties!

Lovey Likes to Mix

Lovey Likes to Mix


  • 6-12 Hard Boiled Eggs
  • Mayonnaise
  • Stone Ground Mustard
  • White Vinegar
  • Salt
  • Pepper
  • Paprika
  • Bacon (Crumbled)


  1. Cook bacon!!! 4 Slices is plenty for a dozen eggs.
  2. Cut eggs in half (long way) and use a spoon to remove yolk, set into a medium bowl.
  3. Mix, using a fork, egg yolks with vinegar (1T for a dozen, 1.5 t for 6), Mustard (1 T for a dozen, 1.5 t for 6), bacon, salt & pepper to taste, Mayonnaise until consistency is correct. Smooth but not too stiff or too runny.
  4. Once smooth, spoon into egg halves. If you want, you can put mixture into a baggie and snip the corner and push the mixture into the eggs.
  5. Sprinkle with Paprika and enjoy!

    Who lays the Golden Eggs?

    Who lays the Golden Eggs?


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