Updated: Jun 20
Recipe By Primal Kitchen
1/2 teaspoon salt or 1 teaspoon of white vinegar
2 tablespoons Primal Kitchen Mayo with Avocado Oil
2 tablespoons Primal Kitchen Dijon Mustard
1 teaspoon paprika
Please refer to the method outlined above for cooking hard boiled eggs. Once your eggs have cooked and cooled, peel the eggs carefully and discard the shells.
Tip: Keep the egg shells and place in the dirt or soil of any vegetable plants you have. The calcium and other minerals in the shells will enrich the soil.
Cut the peeled eggs in half. Gently scoop out the egg yolks from the whites, and place the egg yolks in a bowl. Add mustard and mayo to the egg yolks, and stir well to combine. Mash up the egg yolks with the back of a fork to get a smooth yolk.
If you’d like a fancier presentation, place the smooth egg yolk mixture in a piping bag or a resealable bag. Seal the bag and snip off the bottom corner on the bag. Place the egg whites on a plate or platter, and pipe the egg yolk mixture into the holes in the egg whites. Or, you can spoon the egg yolk mixture into the holes in the egg whites.
Dust the deviled eggs with paprika. Store any leftover deviled eggs in a covered container in the refrigerator for up to 5 days.
3 Steps to Cooking Perfect Hard Boiled Eggs
1. Use enough water to cover eggs in a saucepan. The optimal amount of water you use depends on how many eggs you want to boil at once, and also the size of your eggs. Fill a saucepan about a quarter of the way with cold tap water. Place the eggs in a single layer at the bottom of the saucepan to see if you need to add any additional water. Cover six eggs with an inch of water; cover 7 to 12 eggs with two inches of water. If you want to boil more than 12 eggs, use a separate saucepan or prepare them in batches.
2. Put the saucepan with the eggs on a burner, turn it on, and bring the water to a rolling boil. If you’re worried about the egg shells cracking, you can add 1/2 teaspoon of salt to the water or add about a teaspoon of white vinegar to the water. Once the water is at a rolling boil, turn off the heat. Place a lid on the saucepan and let the eggs sit (don’t remove from the warm burner) for 10–12 minutes.
Depending on how solid you like your egg yolks, the eggs should be perfectly cooked after sitting in the hot water for 10–12 minutes. If you prefer your eggs not fully hard cooked, remove the saucepan from the warm burner after about 9 minutes. If you live at higher altitude, it may take a few extra minutes of sitting to achieve your desired egg texture. It never hurts to test one egg in the batch to see if it’s done to your liking; peel one egg and cut it open to check. If it’s not quite done, let it sit on the warm burner, covered, a few extra minutes.
3. Using the lid to help, strain the warm water from the saucepan. Remove the lid and run cold water on top of the eggs to cool them. If you’ve cooked a large batch of eggs, you can remove the eggs with a slotted spoon and place them in a large bowl of ice water. Allow eggs to cool down before peeling.
Store hard boiled eggs in a covered container in the refrigerator (unless you enjoy the smell of sulphur inside your fridge). Use within five days.