Ever have a craving for Deviled Eggs but mayonnaise is not in your diet anymore? Good news! Stacie Tovar is back in the Test Kitchen to share her favorite Deviled Eggs recipe with no mayonnaise! Along the way, Paleo Nick teaches us how to make the perfect hard-boiled eggs for any occasion.

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Recipe for Tovar Deviled Eggs:

Yield: 24 - 1 egg portions
Nutrition Per Portion:
74 Calorie
6g Protein
1g Carbohydrate
5g Fat
Ingredient List:
24 eggs
1 ½ tablespoons spicy brown mustard
2 tablespoons stone-ground mustard
1 ½ tablespoons whole grain mustard
2 cups dill pickles, small dice
PALEO GRIND Veggie Victory or Paprika, as needed
Olive oil (optional)
Preparation Instructions:
Place a large saucepan on the burner. Place the eggs in. Bring water to a boil and start a 3-minute timer once boiling starts. When the timer is done, cut the heat, and cover the pan. Set a timer for 12 minutes. Place the eggs into a cold ice bath to cool. Peel eggs immediately under running water.
Slice each egg in half and place egg yolks into a small mixing bowl.
Use a fork to mash the egg yolks.
Add mustards to the yolks and mix. Add pickles to the bowl and mix again.
Season to taste with kosher salt and black pepper.
Scoop stuffing mixture into the egg whites using a spoon or your hands.
Top with a pinch of Veggie Victory or paprika and a drizzle of olive oil. Plate or portion into containers.
Enjoy!

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