Easter Devilled Eggs | Nourish Real Food | Sara Bradford

Easter Devilled Eggs

I’m channelling my inner 70’s mom today and whipping up some Easter Devilled Eggs. What makes them “Easter” eggs? Because I am stuck with MANY hard-boiled eggs BEAUUUUUTIFULLY decorated with real food 🙂

Check out how to do Natural Egg Dying with REAL FOOD HERE.

They’re also taken to an entirely new level with homemade mayo. I make a Lacto-Fermented version HERE. Yummo.

And don’t forget to use a good pastured egg. Pastured eggs means that orange-rich colour that happens when the hens get to eat real food, too (like bugs outdoors).

High level devilled eggs 🙂

The recipe below offers a very basic version with three delightful variations. xo

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  • 1. Place eggs in a pot and cover with water. Bring to a boil. Turn heat off and leave covered 20 minutes or so.
  • 2. Place under a tap and run cold water over them for at least a minute. Once cooled, carefully peel UNDER the membrane surrounding eggs so it doesn’t peel off the egg white as well. Pat dry.
  • 3. Cut eggs in half. Carefully scoop out the yolk and place in a bowl.
  • 4. Add remaining ingredients to the bowl and mix well.
  • 5. Scoop the filling back into the egg white. Sprinkle with paprika.

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