Gluten-free Deviled Eggs

Gluten-free Deviled Eggs Recipe with Mayonnaise and Mustard

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 12

Introduction

Deviled eggs are a classic appetizer that are always a hit at parties and gatherings. This gluten-free version of the traditional recipe is just as delicious and perfect for those with dietary restrictions.

History

Deviled eggs have been a popular dish for centuries, with variations of the recipe appearing in cookbooks as far back as the 18th century. The term "deviled" refers to the spicy or zesty flavor that comes from ingredients like mustard and pepper.

Ingredients

6 hard-cooked eggs
0.25 cup of gluten-free mayonnaise
0.5 tsp of dry mustard
salt and pepper to taste
0.25 tsp of dried dill weed
pimento strips for garnish, if desired

How to prepare

Halve six hard-boiled eggs lengthwise and remove the yolks.
Mash the yolks and mix them with mayonnaise and the remaining ingredients.
Mix everything well.
If the mixture is too dry, add a little more mayonnaise.
Refill the egg whites, using a pastry tube if desired.
Optionally, trim with thin strips of pimento.

Variations

Add a dash of hot sauce for a spicy kick.
Mix in chopped pickles or relish for added flavor and texture.

Cooking Tips & Tricks

Be sure to cook the eggs until they are hard-boiled to ensure they are easy to peel.

- For a smoother filling, use a pastry tube to refill the egg whites.

- Garnish with pimento strips for a pop of color and flavor.

Serving Suggestions

Serve these deviled eggs as an appetizer at your next party or picnic.

Cooking Techniques

Be sure to cook the eggs until they are hard-boiled for easy peeling.

- Use a pastry tube for a more elegant presentation when refilling the egg whites.

Ingredient Substitutions

Use Greek yogurt in place of mayonnaise for a lighter option.

- Substitute fresh herbs like chives or parsley for the dried dill weed.

Make Ahead Tips

These deviled eggs can be made ahead of time and stored in the refrigerator until ready to serve.

Presentation Ideas

Arrange the deviled eggs on a platter and garnish with fresh herbs or paprika for a beautiful presentation.

Pairing Recommendations

Serve these deviled eggs with a crisp white wine or a refreshing cocktail for a perfect pairing.

Storage and Reheating Instructions

Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of these deviled eggs contains approximately 80 calories.

Carbohydrates

Each serving of these gluten-free deviled eggs contains approximately 1 gram of carbohydrates.

Fats

Each serving of these deviled eggs contains approximately 6 grams of fat.

Proteins

Each serving of these deviled eggs contains approximately 6 grams of protein.

Vitamins and minerals

Deviled eggs are a good source of vitamin A, vitamin D, and calcium.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

These gluten-free deviled eggs are a low-carb, high-protein appetizer that is perfect for those following a gluten-free diet.

Summary

These gluten-free deviled eggs are a delicious and easy appetizer that is sure to impress your guests. With a creamy filling and a hint of spice, they are perfect for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little farmhouse. Martha was known for her exquisite culinary skills, and she always had the most delicious recipes up her sleeve.

As we sat in her kitchen sipping on freshly brewed tea, Martha suddenly pulled out a well-worn recipe card from her recipe box. She handed it to me with a mischievous twinkle in her eye and said, "I think you'll love this one, dear. It's my special recipe for Gluten-free Deviled Eggs."

I glanced down at the recipe card and read through the list of ingredients and instructions. It seemed simple enough, but there was something about it that intrigued me. I had never tried making deviled eggs without gluten before, and I was curious to see how they would turn out.

Martha must have sensed my curiosity because she chuckled and said, "I learned this recipe from my great-aunt Mildred, who was a whiz in the kitchen. She was always coming up with new ways to make old classics healthier and more accessible for everyone. I think you'll really enjoy these deviled eggs."

With Martha's encouragement, I decided to give the recipe a try. We gathered the ingredients and got to work in her cozy kitchen. I carefully followed each step, mixing the mayonnaise, mustard, vinegar, and seasonings together until they formed a creamy filling. I added the gluten-free breadcrumbs and gently folded them into the mixture, creating a lovely texture that would complement the boiled eggs perfectly.

As I spooned the filling into the halved egg whites, Martha reminisced about her great-aunt Mildred and the joy she brought to their family gatherings with her delicious creations. I could almost picture Mildred bustling around the kitchen, humming a tune as she whipped up her famous deviled eggs for the crowd.

Once the deviled eggs were assembled, Martha and I each took a bite. The flavors exploded in my mouth, the tangy mustard and creamy mayonnaise blending perfectly with the subtle crunch of the breadcrumbs. I couldn't believe how delicious they were, and I knew I had to add this recipe to my collection.

From that day on, Martha's Gluten-free Deviled Eggs became a staple in my kitchen. I would make them for family gatherings, potlucks, and special occasions, always receiving rave reviews from friends and loved ones. I even passed the recipe down to my own children, who have now made it a tradition to make these deviled eggs for holidays and celebrations.

As I look back on that fateful day in Martha's kitchen, I am grateful for the gift of this recipe and the memories it has brought me. It serves as a reminder of the joy of cooking and the power of sharing recipes with loved ones. And every time I make Martha's Gluten-free Deviled Eggs, I think of her and her great-aunt Mildred, and the legacy of delicious food they have left behind for generations to come.