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Deviled Eggs with Cashews Recipe


We’re in the month of April and that means many of us might be coloring eggs or searching for them in an egg hunt! With all those eggs on hand we’re supplying you with a recipe for deviled eggs. We actually played with two different versions of this recipe...one for people who prefer egg whites only and one for people who like the yolk. Both recipes incorporate our Nuts+Nuts cashews (of course). In either case, the cashews proved to add a nice crunch to the texture!

4 eggs
¾ cup Nuts+Nuts plain roasted cashews (or any of our other cashews)
3 tablespoons mayonnaise
¾ tablespoon dijon mustard
salt/pepper (trace amounts/to taste)

  • Make hard-boiled eggs: Place eggs in pot and fill with cold water, making sure water completely covers eggs. Bring water to boil for about 12-15 minutes. Drain hot water from pot and run cold water over the eggs to stop the cooking process. Gently break shells and peel the eggs. Using a sharp knife, slice each egg in half (lengthwise). Remove and discard the yolks.
  • Put cashews in food processor and pulse until desired texture.
  • Mix crushed cashews with mayonnaise, mustard and salt/pepper.
  • Evenly divide cashew mixture among the 8 egg halves (mixture should fill holes left by the original yolk).
  • Refrigerate until ready to serve.

3 eggs
¼ cup Nuts+Nuts spicy cashews (or any of our other cashews)
⅛ cup mayonnaise
1 teaspoon mustard
1 teaspoon white vinegar
salt & pepper (trace amounts/to taste)

  • Make hard-boiled eggs: Refer to step 1 of “no yolk” recipe EXCEPT do not discard egg yolks! Instead, transfer yolks to a bowl.
  • Using a fork, break-up/crumble the yolks.
  • Add mayonnaise, mustard, vinegar and salt/pepper to the yolks and mix together. Taste mixture and (if desired) adjust amounts of each ingredient to preferred taste (more mayonnaise, more mustard, etc).
  • Crumble cashews. For this step I placed cashews in a ziploc bag and very gently crushed them using a hard object. Be careful not to overdo the crushing….end result should be small, broken up cashews. Add cashews to your yolk mixture.
  • Evenly divide yolk/cashew mixture among the 6 egg halves (mixture should fill holes left by the original yolk).
  • Refrigerate until ready to serve.

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