It's back! The world's best organic, delicious, Whole30 compliant mayonnaise!!! So obviously we had to make deviled eggs. Enjoy!
What you need
1/4 cup Tessemae’s Mayonnaise
1 teaspoon Tessemae’s Dijon Mustard
1⁄2 teaspoon paprika
1 lemon, juiced
6 large eggs
1 tablespoon snipped chives
1 tablespoon calabrian chili oil or regular chili oil
coarse salt and freshly ground black pepper to taste
What to do
- Place the eggs in a large saucepan and cover with cold water. Be sure the water fully covers all the eggs by a good inch. Place the pan over medium high heat and bring to a full boil. If making 12 or more eggs, occasionally stir them very gently while the water heats up.
- As soon as the water comes to a boil, cover the pan and turn off the burner. Set a timer for 11 minutes. Immediately drain the pan and run the eggs under cold water.
- While your eggs are cooling; mix mayo, mustard, paprika, lemon juice, chives, calabrian chili oil and salt and pepper.
- Peel and slice your eggs in half. Add yolks to the mayo mixture. Mix well and scoop the mixture in the eggs. Top with paprika, chives and serve!