About this Recipe

By: Jessica


So my plan when I started this blog was to pace myself and only post one new recipe a week, mainly because I know that balancing this site and my 2,500 other jobs would be hard.  

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I’d be reallllly tempted to just throw everything else to the side and make food all damn day, which I mean, c’mon…what in the world sounds wrong with that??  So far so good though, and most of my frenzy of recipe development is being done to try and get ahead for when this second little peanut comes along and I really want to take the time to be at home and be present, so I’m trying to really get some work done now in anticipation of that sweet bonding time.

HOWEVER. Yes, I know I JUST posted probably the best chocolate chip cookie recipe you’ve ever seen or tasted this week, and you’re probably so overwhelmed with that delicious goodness that you just can’t fathom anything ever tasting as good (at least this week)–but brace yourselves, because this ain’t your mama’s deviled egg recipe.  I seriously couldn’t keep this one from you, especially the week before Easter when you’re about to be facing one of man’s greatest dilemmas–what to do with your kids leftover Easter eggs. These days kids just don’t really appreciate the old school dyed eggs. I mean, sure, they’re fun to hunt and all, but given the choice between painstakingly removing every last piece of shell from a boiled egg, and popping open a plastic one filled with sugar and fake stuff and red dye, what do you think they’re going to choose? SUGA. Errrry time.

This is where I come in to save the day.  Not only am I offering you a solid PLAN for that egg surplus, I’m also doing you a huge favor by introducing you to the culinary world’s latest sweetheart–TURMERIC.  Yes, turmeric–a beautiful orangey-yellow spice that has been around for centuries, but has recently made a comeback as being one of those superfoods you’re always hearing about in the break room.  Although I love to nerd out about food and its benefits, I’ll save you all the scienc-y details and just leave you with this–if you want a powerful anti-inflammatory that doesn’t come in pill form and tastes like angel dust, then you want more turmeric in your life.  Trust me on this one. While researching, I came across this post by Tasty Yummies that really delves into the science behind the spice.  It’s worth the read y’all, and she has some gorgeous recipes and photos using this little ol’ seasoning.

What I really learned from her post though, was that in order to really be effective, there are certain ingredients or “co-factors” that need to be consumed with turmeric to allow it to fully absorb and do its miracle-working job.  One is black pepper, and the other is healthy fats. So when I was thinking about how to develop the perfect turmeric deviled egg, both of those ingredients played a big part. So if you don’t like pepper, this egg isn’t for you. And if you don’t like delicious healthy fats than…we can’t be friends…this egg isn’t for you.  A few notes about this recipe, 1) I am not going to reinvent the paleo mayo wheel anytime soon because I just found a recipe that is too easy and too good not to use. I’ve included a link to the best paleo mayo recipe you’ve ever seen by Melissa Joulwan from Well-Fed that seriously takes about 2 minutes to make.  Now, if making mayo just isn’t in your wheelhouse or time budget, there are some paleo-friendly mayos out there that can be bought, or you can do the best you can with what you have on hand.  2) I’ve left the amount of fresh cracked pepper to your discretion, but I highly advise to pepper the $h&* out of those things. I, for one, have a solid love affair with cracked black pepper that has and will continue to span the ages.  Go buck wild–because remember, pepper is essential for proper turmeric absorption! 3) One way to make this super easy and time friendly is to buy pre-boiled, pre-peeled packaged eggs. I bought mine from Costco-they were organic and the slight cost increase that I paid compared to making my own was worth it in the time saved for me!  4) And lastly, the garnishes on these are, as always, optional, but I can’t say enough about what that little crunch and spice adds to these beauties. PLUS the color points you’ll earn when you take them to your Easter gathering is like WHOA. So here you go, this egg is basically an Ibuprofen in egg form, without all the harmful side effects!


  • 6 hard-boiled eggs
  • 1/4 cup paleo friendly mayo (recipe here)
  • 1 tbsp dijon mustard
  • 2 tsp ground turmeric
  • 1/2 tsp cumin
  • Generous amounts of fresh cracked black pepper
  • Salt to taste
  • 2 tbsp chopped green onion
  • 1 tbsp chopped fresh parsley
  • Optional Garnishes: chopped green onion, finely diced red onion, and finely shredded red cabbage
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Step by Step Instructions

Step 1

Cut eggs in half, and collect yolks in medium sized mixing bowl.

Step 2

Mash yolks together until soft.  Add all other ingredients except garnishes and mix well.

Step 3
Salt to taste.
Step 4
Fill each egg half with a dollop of yolk filling.
Step 5

Garnish as desired.

Step 6

Refrigerate until ready to serve!

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