Creamy Clean Deviled Eggs (Made with Avocado Oil Mayo)
Creamy Clean Deviled Eggs (Avocado Oil Mayo)
A simple, seed-oil-free upgrade to the classic deviled egg — made with Primal Kitchen’s avocado-oil mayo, Dijon, and clean spices for the perfect protein-rich snack or party dish.
Why Seed-Oil-Free Deviled Eggs Are the Only Ones I Make (a.k.a. My Famous “Craigled Eggs”)
There are certain recipes that just feel like home — the ones that show up on every holiday table, disappear before anything else, and somehow taste even better when you’re eating them standing around the kitchen counter. For me, that recipe has always been deviled eggs. I’ve loved them since I was a kid, and to this day, they’re still the first thing I reach for at Thanksgiving, Christmas, Easter, cookouts… you name it.
At some point my family jokingly started calling them “Craigled Eggs.” To this day I’m not sure if that’s how you spell it — but the name stuck, and so did the tradition. And because I’m me… the recipe has only gotten cleaner, better, and more nutrient-dense as the years have gone on.
Today, they’re one of my most requested dishes, and the first platter to disappear at every holiday gathering. So let’s talk about why I make them the way I do — and especially why I always use avocado-oil mayo instead of seed-oil mayo.
Why Seed Oils Don’t Belong in a Simple, Nourishing Recipe Like This
Most traditional deviled egg recipes use conventional mayonnaise — and unfortunately, most mayonnaise is loaded with industrial seed oils like soybean, canola, safflower, or cottonseed oil. These oils aren’t inherently “evil,” but they are easily oxidized, highly processed, and extremely high in omega-6 fatty acids.
That matters because chronic, low-grade inflammation is one of the biggest underlying contributors to things like metabolic dysfunction, poor recovery, skin issues, and immune imbalance — all things I want no part of, especially when I’m feeding my family.
Seed oils also tend to be stripped and bleached during processing, which means you end up with a product that has no meaningful nutrients but a whole lot of unstable fats your body has to deal with.
So when you think about something as simple as a deviled egg — real eggs, spices, and mayo — it’s wild how much the quality of your mayo can shift the nutritional profile of the entire dish.
Why Avocado Mayo Changes the Whole Game
Using avocado-oil mayo (like Primal Kitchen) is one of the easiest, highest-impact swaps you can make in your kitchen. It keeps the creamy texture you want in a deviled egg but replaces the inflammatory fats with stable monounsaturated fats — the same type found in olives and avocado.
Avocado oil is naturally resistant to oxidation, making it a far cleaner choice for mixing, blending, and storing. And because it’s not processed the same way as seed oils, you don’t get that stripped, chemical-aftertaste that a lot of conventional mayonnaise has.
This one swap turns deviled eggs into a genuinely nutrient-dense side — protein, healthy fats, B vitamins, choline for the brain, and zero junk oils. It’s one of those ingredient-level decisions that matters way more than people think.
And honestly… once you taste the difference, there’s no going back.
The Tradition: Craigled Eggs on Every Holiday Table
Food tells stories, and for me, deviled eggs just feel woven into every family memory. I remember standing in my childhood kitchen watching trays of them get set out for Thanksgiving, and within minutes, half of them were already gone — snatched up by cousins, uncles, and whoever wandered through first.
As I got older, I started making them myself, tinkering with the recipe until it became “Craig’s version,” and eventually “Craigled Eggs,” because apparently everything becomes a family joke if you make it enough years in a row.
Now, every holiday, someone texts me:
“Craig, you are bringing the eggs, right?”
And if I show up even five minutes late, someone’s already hovering near the fridge trying to see if I brought two dozen or four. They really are the first thing to disappear — and the one thing everyone wishes I made double of.
Why This Version Is My Go-To
I’ve made every kind of deviled egg variation over the years, but this simple, clean, avocado-mayo version is the one I ALWAYS come back to. It hits all the nostalgic notes but feels better, tastes better, and fits the way we eat as a family now.
They’re:
creamy without being heavy
tangy without being overly salty
clean, seed-oil-free, and family-approved
insanely simple but somehow still the star of the table
You know a recipe is dialed in when the platter is empty before the main course even comes out.
The Bottom Line
There’s something special about taking a nostalgic recipe you grew up with and giving it a cleaner, better-for-you upgrade — without losing the soul of what made it comforting in the first place. That’s exactly what these deviled eggs are for me.
They’re the perfect example of how real food doesn’t need to be complicated to be incredible — just made with the right ingredients.
And honestly? If you make these for your next holiday or party… they might become your family’s version of “Craigled Eggs” too.
If you want the cleanest, best-tasting deviled eggs ever, jump to the recipe below — and get ready for the platter to disappear long before dinner starts.
Creamy Clean Deviled Eggs (Avocado Oil Mayo)
A simple, seed-oil-free twist on classic deviled eggs — made with Primal Kitchen avocado-oil mayo, Dijon, and clean spices for an easy protein-rich snack or party appetizer.
Ingredients
Instructions
- Boil the eggs. Place the eggs in a saucepan in a single layer and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then turn off the heat, cover, and let sit for 10–12 minutes.
- Cool and peel. Transfer the eggs to an ice bath and let cool for at least 5 minutes. Gently crack and peel each egg under cool running water to remove the shells.
- Halve the eggs. Slice each egg in half lengthwise. Carefully scoop the yolks into a small mixing bowl and arrange the egg white halves on a plate or serving platter.
- Make the filling. Mash the yolks with a fork until finely crumbled. Add the Primal Kitchen mayo, Dijon mustard, apple cider vinegar or lemon juice, garlic powder, onion powder, a pinch of sea salt, and black pepper. Mix until very smooth and creamy. Adjust salt, pepper, and acidity to taste.
- Fill the egg whites. Spoon or pipe the yolk mixture back into each egg white half, dividing it evenly. You can use a small spoon, a piping bag, or a zip-top bag with the corner snipped off.
- Garnish. Dust the tops lightly with smoked paprika and sprinkle with chives or dill, if using.
- Chill and serve. For the best texture and flavor, chill the deviled eggs in the fridge for 20–30 minutes before serving. Serve cold and enjoy.
Notes & Substitutions
- Mayo: Primal Kitchen Avocado Oil Mayo keeps this completely seed-oil-free. Any clean avocado-oil mayo can work if needed.
- Acid swap: Apple cider vinegar gives a classic deviled egg tang; lemon juice is a bit brighter and fresher.
- Spice it up: Add a pinch of cayenne, chipotle powder, or hot sauce to the yolk mixture for a little heat.
- Extra-creamy: For a smoother filling, pulse the yolks and other ingredients in a mini food processor instead of mashing by hand.
- Make ahead: You can boil and peel the eggs up to 2 days in advance. Store them in an airtight container and fill them the day you plan to serve.
- Storage: Store leftovers in a single layer in an airtight glass container in the fridge for up to 3 days. Not freezer-friendly.
- Nutrition (per deviled egg half, approx.): ~55 calories, ~4.5g fat, ~0.3g carbs, ~2.8g protein. Exact values will vary based on egg size and mayo used.
Macros + Nutrition (Per 1 Deviled Egg Half)
Approximate, based on large eggs and Primal Kitchen Avocado Oil Mayo.
| Nutrient | Amount |
|---|---|
| Calories | 55 |
| Protein | 2.8 g |
| Carbs | 0.3 g |
| Fat | 4.5 g |
| Fiber | 0 g |
| Sugar | 0.1 g |
| Sodium | ~95 mg |
Note: Nutrition will vary slightly depending on egg size and how much filling is added to each half.
Shop Our Kitchen
These are the exact tools and clean staples we use to make these Creamy Clean Deviled Eggs. Some links are affiliate links (including Amazon), which means we may earn a small commission at no extra cost to you.
Primal Kitchen Avocado Oil Mayo
The cleanest mayo made with avocado oil — seed-oil-free and perfect for deviled eggs.
3-Quart Caraway Pot
Perfect for boiling eggs evenly without hot spots or overcooking.
Egg Piercer Tool
Makes shells easier to peel — a game changer for perfect deviled eggs.
Piping Bags + Tips
For those beautiful, clean, swirled yolk fillings that look restaurant-worthy.
Small Glass Prep Bowls
Perfect for holding spices, yolks, garnishes, and prepped ingredients.
Deviled Egg Serving Platter
Holds each deviled egg half securely so they don't slide around. Clean, minimal design.
Stainless Steel Mixing Bowls
Lightweight and ideal for mixing yolks into a perfectly smooth filling.
FAQ
Cooling the eggs in an ice bath for at least 5 minutes is the key. You can also pierce the bottom of each egg with an egg piercer before boiling — it helps release pressure and prevents sticking.
Yes — you can boil and peel the eggs up to 2 days ahead. For best freshness, mix the filling and store separately, then fill the egg whites the day you plan to serve.
Absolutely. Any clean avocado-oil mayo works great. We prefer Primal Kitchen because it’s seed-oil-free and has the best flavor and consistency for deviled eggs.
This usually happens when the yolks aren’t mashed finely enough. For an ultra-smooth, creamy filling, try using a mini food processor or press the yolks through a fine mesh strainer.
Yes — smoked paprika, cayenne, dill, chives, chipotle powder, or a splash of hot sauce are all excellent clean additions. Start small and adjust to taste.
Deviled eggs will stay fresh for up to 3 days when stored in a single layer in an airtight container. Keep them chilled until ready to serve.
