Deviled Eggs with Culture

Deviled Eggs with Culture

Here's a twist on the classic recipe for Deviled Eggs. 

Adding in pickled brine and using our mayonnaise recipe adds flavor and healthy live-cultures (probiotics) to this traditional egg dish.


  • 6 free-range or pastured eggs, hard boiled
  • 1/3 cup mayonnaise OR Cultured Mayonnaise
  • 2 Tablespoons fermented brine from Real Pickles, Classic Sauerkraut
  • or Kimchi
  • 2 teaspoons Dijon mustard
  • sea salt & freshly ground pepper, to taste
  • Paprika for sprinkling on top of prepared egg (My favorite paprika is from Red Fangs. It's also organic!)
  • Optional: Top each Deviled Egg with a small slice of Real Pickle


1. Peel the boiled eggs, and cut in half, length-wise.
2. Carefully scoop out the yolk with a small teaspoon. Being careful not to damage the egg white halves. Set aside.
3. Place the yolks into a food processor. Add rest of ingredients (except for the paprika and pickles, if using). Blend until the mixture is creamy and smooth.
4. Put the yolk mixture into a small piping bag with a star tip, and pipe into the reserved egg white halves.
5. Top each portion with a good sprinkling of paprika.
6. Top with a small slice of Real Pickles, if using.

There, you've deviled the eggs and cultured them, too!

Happy Fermentation!

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