One of the easiest, most delicious appetizers or snacks we can enjoy when avoiding grains, sugar, and dairy, happens to be good old-fashioned deviled eggs!

Here’s a tasty recipe that includes how to make your own homemade mayonnaise…don’t be afraid to try it; it’s so delicious, you’ll love it!

Deviled Eggs with Homemade Mayonnaise


  • 4 large eggs, hard boiled, peeled and chilled
  • 2 Tbsp homemade mayonnaise (See recipe below)
  • 1/4 tsp dijon mustard
  • 1/4 tsp prepared horseradish (we like Gold’s)
  • 1 Tbsp black olives, chopped
  • 1/4 tsp Himalayan pink salt
  • Freshly ground black pepper to taste
  • Chopped fresh chives for garnish


  1. Cut the prepared eggs in half length-wise.
  2. Scoop the yolks out into a bowl and mash with a fork.
  3. Add in the homemade mayonnaise, mustard, horseradish, olives, salt and pepper. Stir until thoroughly combined and smooth.
  4. Taste and adjust seasonings, or add a bit more mayonnaise if it seems dry.
  5. Scoop the egg yolk filling into the egg white halves. Garnish with the chopped chives and serve.

Homemade Mayonnaise


  • 1 Large egg
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp dried mustard
  • 1/2 tsp kosher salt
  • 1 cup avocado oil


  1. Place the egg, lemon juice, mustard, and salt in a 16 ounce wide-mouth jar.
  2. Add 1/2 cup of the oil, and blend with an immersion blender on low speed, just until the mayonnaise begins to thicken.
  3. Add the remaining oil 1 tablespoon at a time, streaming it in and blending until the mayonnaise reaches your desired consistency.
  4. Your homemade mayonnaise will keep for about 1 week in the refrigerator.

Experiment with your filling and garnishes…you don’t have to use olives at all, or you can try different kinds: kalamata and green olives will each give you a different flavor, although you may need to add only a pinch of salt to the filling when using more salty olives. You can omit the horseradish, and add an extra 1/4 tsp mustard. You can also garnish with fresh parsley, dill, or paprika. Have fun with it, and enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS