Prepare to put these vibrant deviled eggs on repeat this summer. This impressive-looking yet easy to make appetizer, comes to us from Chef Ariane Resnick, CNC. Deviled eggs are a little bit retro in the best way possible, and can be served for a casual lunch, preferably alfresco. These Whole30 Simple Deviled Eggs with Spiced Herb Garnish are fragrantly spiced with mustard, dill weed, and smoked paprika. Served over a bed of arugula, this fresh and flavorful dish will be the first to disappear at any meal.

Another summer appetizer idea: Whole30 Charcuterie Board with Lebanese-Inspired Baba Ganoush

Recipe and photo by Ariane Resnick, CNC

Whole30 Simple Deviled Eggs with Spiced Herb Garnish

Deviled eggs with herbs and spices on a bed of greens
Deviled eggs with herbs and spices on a bed of greens

Simple Deviled Eggs with Spiced Herb Garnish

Try these Whole30 Simple Deviled Eggs with Spiced Herb Garnish from chef and certified nutritionist, Ariane Resnick. Serve as an appetizer or side dish at your next outdoor gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12


  • 12 large eggs hard boiled and peeled
  • 1/4 cup avocado oil mayonnaise
  • 1 tablespoon Whole30 compatible dijon mustard
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon plus 1/4 teaspoon smoked paprika divided
  • 1 tablespoon dried dill weed


  • Slice eggs in half width-wise and trim off enough of the bottom so that each egg half can sit upright. Lengthwise is the standard way to slice eggs for deviled eggs, and doing it this way gives a more upright appearance.
  • Using a spoon, scoop out the yolk of each egg half and place it in a medium sized mixing bowl.
  • Add mayo, mustard, salt, pepper, and the 1/4 teaspoon of smoked paprika to the bowl.
  • Mash thoroughly, until no lumps remain. Alternately, you can process filling in a blender or mini food processor.
  • Place the remaining tablespoon of smoked paprika on a small plate. Place the dill on another small plate. Dip the flat top of each egg white into both the dill and the paprika.
  • Fill the egg yolk mixture into the hollows of the whites with a spoon.
  • Alternately, scoop the mixture into a piping bag and pipe the filling in. Photo represents piped filling.
  • Sprinkle a small pinch of smoked paprika or dill over the center of the filling. Serve on a bed of arugula.
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Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.

Ariane Resnick

Special Diet Chef & Certified Nutritionist

Ariane Resnick is a special diet chef and certified nutritionist whose private chef clientele has included an array of celebrities. Ariane writes books and articles, and consults for individuals, brands, and chefs on nutrition, recipes, and wellness. She has been featured in media such as Forbes, CBS’ The Doctors, ABC News, and Cosmopolitan, and has written for platforms including HuffPost, Livestrong, and Simply Recipes. Ariane lives in Los Angeles, CA.