Entertaining with Biltong: Deviled Eggs

May 13, 2017


Winter is over, and good-weather eating and drinking is here. In May, we have Mother’s Day to celebrate as well as horse races, Memorial Day Weekend cookouts and even impromptu picnics on perfect weather days.  All of this fun requires good food, and because we’re Biltong fanatics with years of practice, we’ve found ways to take average appetizers to the next level.

The beauty of Biltong is that it’s delightfully tender, super savory and can go well with a variety of different flavors. One of our favorite ways to incorporate Biltong into the party is with Deviled Eggs. You can go the simple route by making standard Deviled Eggs and roughly chopping pieces of Biltong on top for a unique texture and flavor. Or you can use Grated Biltong and sprinkle it on top or mix into the yolk/mayonnaise mixture. Try our recipe:

Biltong Deviled Eggs Recipe

Biltong Deviled Eggs

Total time: 25 minutes, serves 4


  • 6 eggs
  • ¼ mayonnaise
  • ½ cup Biltong
  • Lemon squeeze
  • Dash of salt & pepper

  • Method:

    First, place eggs in saucepan and add enough water so that they’re fully submerged. Heat on high until water begins to boil. Turn off heat and leave covered for 10 minutes. Remove eggs and rinse under cold water. When cooled, crack egg shells and gingerly peel. Pro-tip: peel eggs under cold running water. Carefully slice the eggs in half (lengthwise) and remove yolk. Mix mayonnaise and yolk together in medium sized bowl.

    Evenly disperse spoonfuls of the yolk mixture into the egg whites. Top with roughly chopped pieces of Biltong for added protein and flavor. Enjoy!

    Looking for a more nutrient dense option? Use mashed avocado instead of mayonnaise for an oil-free, Whole 30 compliant Deviled Egg base. Add a squeeze of lemon to the yolk-avocado mixture to achieve consistency.