This Deviled Eggs for Passover recipe is dairy free and very simple to make. A delicious and appealing addition to any table. Serve as an appetizer, side, or even as a snack.
Great for the week of Passover and all year round!
Deviled Eggs for Passover are quick and simple to make and great to eat any time during the week of Passover, including the day before the seder as this recipe contains no matza!
Get all the terrific benefits of eggs, but with flavor!
A little of my cooking background
I really wanted to title this blog “If I can make it, anyone can”, because – honestly – if I can make it, anyone can.
I never really liked cooking and when I was single, a meal for me meant grilled cheese, eggs, tuna, or something else that didn’t require effort or time.
When my kids were young, I was still able to get away with preparing only a small variety of easy meals, but the older they got, the more dishes I learned to make at their request.
Still, I insisted on keeping it simple.
Honestly, I never understood why some cooks unnecessarily complicate meals. I have seen recipes that have several ingredients that don’t really seem to add much, if anything, to the dish. So, why bother?
It has always been important to me that whoever eats at my table will have plenty to enjoy and that includes my kids (I never agreed with the “You will eat what is served or you won’t eat” ideology) and, because I keep it simple, I can prepare a variety of dishes in a relatively short period of time.
I have a philosophy regarding being a great cook: Prepare food according to the tastes of those who will be eating it and they will love your cooking!
As far as I am concerned, start with the basic ingredients that make the dish what it is, adapt according to taste, and voila! you are an amazing cook!
The bottom line is that while there are certainly delicate recipes out there for specialty dishes, making delicious meals doesn’t have to be complicated or time consuming. It’s not difficult to impress – just make sure it tastes good.
While some of the recipes on my blog are more time-consuming than others, they are all tried and true easy-shmeezy!
Of course, one always has to consider the conditions under which they cook. Weather (humidity, heat, cold), different types of ovens, different quality of pots, etc. – all of which can affect your cooking and baking.
Nevertheless, as I said, if I can do it, anyone can!
Food on Passover
Torah observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats and rye).
In addition, Torah observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronunced in Ashkenazi Hebrew). These include: legumes, corn, rice, and similar that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many ovservant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrochts”.
Gebrochts means “broken” in Yiddish – and in this case refers to matza that has absorbed liquid. Not eating gebrochts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition where they basically don’t mix anything wet with matza.
So, things like matzo sandwhiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience and I hope this recipe will help make yours just that!
A little about eggs
For many years eggs were considered a source of high cholesterol and a possible cause of heart disease and people were warned against them and recommended to have only a few per week in their diets.
It is true that one large egg yolk has 200 mg of cholesterol, however the additional nutrients that eggs contain may actually help LOWER the risk of heart disease by raising the “good” cholesterol in one’s body.
In addition, eggs are packed with nutrients and health benefits.
Eggs are high in protein and filling, but low in calories. They are nutritious and contain a large variety of vitamins as well as some anti-oxidants.
The color of the yolk depends on the diet of the hen and different types of chickens may lay different colored eggs; white or brownish.
Egg white consists primarily of approximately 90 percent water and contains almost no fat or carbohydrates.
The yolk of a new egg is firm, but then it absorbs water from the egg white, which causes it to increase in size and become loose.
You may be suprised to know that raw egg white is sometimes used in the preparation of vaccines.
Many people believe that since eggs are found in the refrigerated section of the supermarket, and very frequently near the dairy section, that they are also dairy.
Nonetheless, eggs are NOT DAIRY. You CANNOT milk a chicken!
So, boil some eggs (you probably will already do that for the week) and enjoy Deviled Eggs for Passover!
Deviled Eggs for Passover
Easy deviled eggs for for Passover, vegetarian and dairy free.
Ingredients
- 6 peeled hard boiled eggs
- 3 tablespoons mayonnaise, kosher for Passover
- 1 teaspoon paprika, kosher for Passover
- 1 teaspoon of vinegar , kosher for Passover (optional - for extra tang)*
Instructions
- Slice the peeled hard boiled eggs length-wise.
- Remove yokes and place in bowl.
- Mix well with mayonnaise, mustard (and vinegar).
- Spoon mixture back into egg halves.
- Lightly sprinkle with paprika.
Notes
* If you want less tangy, leave out the mustard as well as the vinegar, but another tablespoon of mayonnaise (this is how I make them).
MAKE SURE INGREDIENTS ARE KOSHER FOR PASSOVER
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 126Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 189mgSodium: 115mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g