The sweet and tangy flavor of fresh fennel takes these Creamy-Fennel Deviled Eggs from classic deviled eggs to the best deviled eggs you'll ever make! This easy recipe is a great addition to any meal! This healthy appetizer is low carb, Keto, Paleo and Wh0le30 making it a must-make recipe for every gathering. The non-traditional yet incredibly delicious flavors in these deviled eggs are sure to wow your guests at you next holiday gathering or summer backyard BBQ!
- Paleo Creamy Deviled Eggs Call for an Unusual yet Delicious Ingredient: Fresh Fennel!
- How to Hard Boil Eggs for Perfect Deviled Eggs
- How to Make Paleo Creamy-Fennel Deviled Eggs
- Making Paleo Creamy-Fennel Deviled Eggs in Advance
- Are Deviled Eggs Healthy?
- Paleo Creamy-Fennel Deviled Eggs are Also Low Carb, Keto & Whole30
- 📖 Recipe
Paleo Creamy Deviled Eggs Call for an Unusual yet Delicious Ingredient: Fresh Fennel!
A couple of weeks ago, I created a recipe for Lemon Rosemary Roasted Vegetables with Fennel that called for fennel bulbs! Naturally, I bought way too much fresh fennel for that particular recipe leaving me with quite a bit of leftovers. I couldn't let it go to waste, so I froze most of it to use in a stock and did quite a bit of brainstorming to figure out what on Earth to do with the rest.
The flavor of fennel is definitely one-of-a-kind. The texture and flavor of the fennel bulb is best described as a cross between celery and onion but with a sweet, licorice-like flavor. The leafy-fronds that are used as a garnish for this recipe are also licorice-like in flavor and are best served fresh as they will melt in your mouth much like fresh dill.
So when deciding on what to do with the excess fennel, I asked myself, "self, what recipes usually call for onions, celery and dill?" DUH! DEVILED EGGS! So with a little trial, a little error and a lot of love I created this amazing recipe for Paleo Creamy-Fennel Deviled Eggs! Deviled eggs recipes are a dime a dozen, but this one is certainly one of it's kind! Without further ado, here are the deets on these unique, delicious and healthy deviled eggs.
How to Hard Boil Eggs for Perfect Deviled Eggs
There are dozens of methods for hard boiling eggs, and I'm certainly not claiming my method is better than the rest. If you have a tried and true protocol for making perfectly cooked eggs that can be easily peeled, do that. If not, here are a few pointers:
- Start with eggs that aren't super fresh. It's a known fact that "older" eggs are easier to peel once hard boiled. If you don't have any older eggs on hand, search for eggs in the store that are nearing their sell-by date. Those ones have been on the shelves the longest. Using fresh eggs isn't the end of the world. In my experience, they're just harder to peel.
- To cook the eggs, gently place 6 eggs in an even-layer in the bottom of a large saucepan. Cover the eggs with cold water by 1 to 2 inches. Over medium-high heat, bring the water to a rolling boil. As soon as the water comes to a boil, cover the pot, remove the pot from the heat and set it aside for 15 minutes.
- Meanwhile, prepare an ice bath for the eggs. After 15 minutes, drain the eggs and gently submerge them into the ice bath for 2 to 3 minutes. Once chilled, tap the narrow end of the egg onto a hard service to crack the shell and then carefully peel away the shell. The shell should slide right off, but if the shell isn't peeling away easily, try peeling them under cold running water!
How to Make Paleo Creamy-Fennel Deviled Eggs
The key to a good deviled eggs is starting with a good base. In this case, we're using mayonnaise so use a mayo that you actually like. For a true Paleo/Whole30 deviled egg, make sure the mayonnaise is compliant. The compliant store-bought varieties are pretty pricey, so I prefer to make my own!
In addition to mayo, you'll also need the following ingredients for the filling:
- Finely Minced Fennel Bulb
- Finely Minced Dill Pickles
How finely you mince these two ingredients can really make or break this recipe, especially if you're piping the filling into the egg whites. The finer the mince, the better. You don't want the fennel and pickle to get clogged in the piping bag. We're aiming for creamy deviled eggs, not chunky deviled eggs, so you definitely want to put some TLC into getting a very fine mince on the fennel and pickles. You'll also need:
- Dill Pickle Juice
- Yellow Mustard
- Lemon Juice
- Onion Powder, Garlic Powder and Paprika
- Salt & Pepper
To assemble the eggs, simply cut each hard boiled egg in half lengthwise and spoon out the yolks. Add the yolks to a large mixing bowl with the remaining ingredients and mash everything together with the back-end of a fork. Using a spoon or piping bag, neatly put the yolk mixture into each egg white half. I spooned the mixture into each egg simply because I don't own a piping bag, but in hindsight I probably could have snipped the corner off of a plastic resealable bag and piped it through that. To make the most out of the presentation, garnish each deviled egg with a few sprigs of fennel fronds and a sprinkle of paprika before serving! Aren't they pretty?!
Making Paleo Creamy-Fennel Deviled Eggs in Advance
If preparing these eggs for guests, I recommend refrigerating the egg white halves and the filling separately and then assembling/garnishing the eggs up to 3 hours before serving. If you're just making these for yourself, there's no need to stress perfection. Simply store the finished eggs in an air tight container in the fridge for up to 3 to 5 days. Deviled eggs make an awesome on-the-go protein-packed snack!
Are Deviled Eggs Healthy?
The question as to whether or not eating the whites and the yolks of an egg is good for you will probably never have a sound answer. It seems like every other day a study surfaces either proving or debunking the cholesterol myth. I'm not an expert on any of this, but I am a firm believer that when it comes to nutrition, a real foods (unprocessed) approach to choosing which foods to put on your plate will result in an overall improvement in your health and well-being. That being said, eggs in their entirety are a real, unprocessed food and a healthy, nutrient-dense option. Deviled eggs are one of the tastiest ways to enjoy all the protein, nutrients and minerals an egg has to offer, so in my opinion -heck yeah, they're healthy.
Paleo Creamy-Fennel Deviled Eggs are Also Low Carb, Keto & Whole30
So basically deviled eggs are the jack of all dietary lifestyles, if there ever was one. At less than 2 grams of carbs per egg, this recipe is perfect for those cutting carbs or taking a Ketogenic approach to nutrition. Also, as long as you use a compliant mayo, they're also Whole30 compliant! I really encourage you to master the art of making your own mayo! Having compliant mayo on hand is a lifesaver during a round of Whole30!
This Paleo Creamy-Fennel Deviled Eggs recipe will have your friends and family reaching for more, so you may need to double the recipe! Or double it, so you have plenty of leftovers for yourself! Deviled eggs are a filling high-protein snack! No matter how you chose to serve these eggs, be sure to snap a photo! Y'all should know by now that I love getting up, close and personal with your recipe recreations on social media! Tag me in your food photos on Facebook, Twitter, Pinterest and Instagram using the hashtag #paleoishkristaeats!
PIN NOW! MAKE LATER!
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Paleo Creamy-Fennel Deviled Eggs
- 6 hard boiled eggs
For the Deviled Egg Mixture
- 3 tablespoons mayonnaise
- 1 tablespoon finely minced fennel bulb
- 1 tablespoon finely minced dill pickles
- 2 teaspoons dill pickle juice
- 2 teaspoons yellow mustard
- 1 teaspoon lemon juice
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- sprigs of fennel fronds for garnish
- paprika for sprinkling
- Gently place eggs in a large saucepan. Cover eggs with cold water by 1 to 2 inches. Bring water to a boil over medium-high heat, cover, remove saucepan from heat and set aside for 15 minutes. Meanwhile, prepare an ice bath. After 15 minutes, drain eggs, transfer to ice bath for 2 to 3 minutes and then carefully peel.
- Cut each hard boiled egg in half lengthwise, scoop out the yolks and place yolks in a large mixing bowl.
- To the bowl with the yolks, add the remaining deviled egg mixture ingredients. Mash everything together with a fork until mixture is smooth and very well-combined.
- Pipe mixture through a piping bag or use a spoon to neatly put the deviled egg mixture into the egg white halves.
- Garnish each deviled eggs with a few sprigs of fennel fronds and sprinkle with paprika before serving.
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