Delicious Gluten Free Deviled Eggs – So 1970’s! Funny thing though – is when you bring these to a party, they are usually the first thing to go. Go to any party, barbecue, picnic and you’re bound to find deviled eggs. I assume it’s because they are clean eating and high in protein.
If made with gluten free mayo and with regular mustard, they are naturally gluten free. These are a classic appetizer that you can’t go wrong with as everyone will scoop them up. Whether they eat a gluten free diet or not!
Since it only takes a few simple ingredients — namely eggs, some condiments (mayonnaise, mustard and/or relish) and salt and pepper. Master the base recipe and you have creative license to create any favour combination you wish! Try making bacon and egg deviled eggs, or adding a bit of curry powder or hot sauce for an extra kick!
Look for specially designed deviled egg trays at your local kitchen shop. These trays have little egg shaped slots for your eggs to sits so it keeps them in place and prevents them from sliding around.
Basic Recipe (Makes 12) – see Bottom Right Image
- 6 hard boiled eggs, cooled and peeled.
- 1/4 cup Hellmann’s mayo
- 1 tsp mustard powder or gluten free mustard
- 1 tsp apple cider vinegar
- Salt and pepper to taste
- Green onion
Carefully cut eggs in half and remove yolks. Combine yolks with remaining ingredients until smooth.
Add finely chopped green onion and mix well. For a nice presentation, use piping bag (or cut the end off a zip lock bag) and pipe the filling into each of the egg white halves. Garnish with paprika, cover and refrigerate until ready to serve. Warning – they’ll smell of eggs so don’t store with anything else that might absorb the smell like a buttermilk birthday cake!
Bacon and Egg Option. Try adding chopped bacon for a neat alternative. (see Top Left Image)