The classic comforting flavors of deviled eggs are kicked up a notch with the addition of the sweet, anise-like flavor of fennel. This naturally low carb and Whole30 variation of everyone's favorite spring time appetizer is sure to impress your guests!
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.
Notes
If preparing in advance, refrigerate the hard boiled egg whites and prepared filling separately for up to 2 days and assemble the deviled eggs up to three hours before serving.