Gluten Free Recipes
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.
Tips For Slicing Deviled Eggs
- To easily slice deviled eggs, dip your knife into warm water first. This will produce a smooth slice with no egg stuck to the knife.
- Traditionalists will cut their eggs in half lengthwise, then carefully remove the yolks and place them in a separate bowl.
- Filling deviled eggs: Put the yolk mixture in a small ziplock-type baggie. Cut one corner of the bottom of the bag. Squeeze the filling into the halved egg whites. Less mess, quick and easy.
- If you slice a tiny piece off the bottom of the whites, they will sit better in your egg plate.
Poke an egg with a small sewing needle before hard boiling, and the egg will peel with ease. Hold that needle in place with a magnet refrigerator clip!