Probiotic Deviled Eggs // Sauerkraut Deviled Eggs
Prep time: 
Total time: 
Serves: 1 dozen deviled eggs
gluten-free, paleo, keto, whole30, dairy-free, nut-free, vegetarian
options for garnish:
  • addiitonal chopped sauerkraut
  • slivered green onion or chives
  • paprika for sprinkling on top of prepared egg
  • crumbled crispy bacon
  1. Peel the eggs, slice them lengthwise, and gently remove the yolks, transferring them to a mixing bowl. Arrange the empty egg whites on a platter, cut-side up and place in the fridge while you make the filling.
  2. Using a fork, mash the yolks until they are completely crumbled. Add the mayonnaise, saurkraut, brine, mustard and mix together until you form a smooth paste. Add sea salt and black pepper, to taste. Mix together until well blended. Set aside. Alternatively for a super smooth filling, mix with an immersion blender or small food processor.
  3. Transfer the egg yolk filling to a plastic bag or piping bag fitted with a tip.
  4. Pipe the yolk filling into each egg white, filling the cups so that the filling mounds a little over the top.
  5. Alternatively, you can scoop the filling into the egg whites with a small spoon.
  6. Garnish with additional sauerkraut, chives and any other toppings you would like.
Use 1 tablespoon if you want a thicker filling, 2 tablespoons for a bit thinner but with a more prominent taste
Recipe by Tasty Yummies at