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Deviled Eggs

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.

Deviled Eggs

Recipe Ingredients

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

Recipe Directions

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.

Healthify This!

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.

Peeling Eggs

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!