Deviled Eggs Recipe
Gluten Free Recipe
Use gluten free mayonnaise in these delicious deviled eggs seasoned with dry mustard and dill weed. For a pretty presentation, trim with pimento strips.
6 eggs, hard-cooked
1/4 cup gluten free mayonnaise
1/2 teaspoon dry mustard
Salt and pepper to taste
1/4 teaspoon dill weed, dried
>Pimento strips for garnish, if desired
Halve six hard-cooked eggs lengthwise, remove yolks.
Mash yolks; mix with mayonnaise and remainder of ingredients. Mix thoroughly. If too dry, you can add a bit more mayonnaise.
Refill egg whites, using pastry tube if desired.
Trim with thin pimento strips (optional).
Storing Your Deviled Eggs
Store your fresh deviled eggs in a covered deviled egg tray.
Egg Free Mayonnaise: In a blender, combine 1 block of silken tofu (rinsed and drained), 2 tablespoons olive oil, 1 tablespoon mustard, 2 cloves garlic, 2 teaspoons vinegar, 2-1/2 teaspoons sugar and 1/4 teaspoon salt. Blend until smooth. Makes 1-1/2 cup.
You may also like...
- Gluten Free Potato Starch Muffins
- Scrambled Eggs with Rice
- Potato Cakes and Poached Eggs
- Slicing Deviled Eggs (Cooking Tip)