Deviled eggs gluten free
Everyone's favorite party appetizer – deviled eggs! This recipe is gluten free with classic flavors and a fresh burst of lemony goodness, but oh, so easy to whip up!
Equipment
- 1 saucepan for boiling eggs
- 1 slotted spoon
- 1 medium bowl for ice bath
- 1 medium bowl for mixing the filling
- 1 platter or large dinner plate for serving
- 1 knife
- 1 Chopping board
Ingredients
- 6 eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 lemon (use juice to taste)
- 6 olives cut in halves, optional
- parsley for garnish optional
Instructions
Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold or room temperature water.
- Bring to a boil, then reduce the heat and simmer for 10 minutes. Meanwhile prepare an ice bath by filling a medium size bowl with ice cubes.
- Once done, transfer the eggs to an ice bath to cool before peeling.
Prepare the Filling:
- Peel the eggs carefully to keep them whole. The shell should come off easily if they have been in an ice bath.
- Cut the boiled eggs in half and remove the yolks.
- In a bowl, mash the yolks with a fork and mix in mayonnaise, Dijon mustard, black pepper, salt, and lemon juice.
- Combine until smooth.
Fill the Egg Whites:
- Spoon or pipe the filling back into the egg whites. You can get creative with different piping tips for an elegant touch.
Chill before serving:
- Refrigerate the deviled eggs for at least 30 minutes before serving to make sure the flavors meld and the filling is set.
Garnish and Enjoy:
- Before serving, garnish with more freshly cracked black pepper, a touch of fresh herbs, and the halved olives.
- Serve with pickles or relishes and toasts or crackers.
Video
Notes
If you don't have ice for an ice bath, just run very cold water from the tap over the boiled eggs for at least 5 minutes, preferably 10 minutes.
To shell the eggs successfully, I tap each egg to smash the shell almost completely, it slides much easier that way.
If you are piping the filing, use a large-ish piping bag (I use a silicone reusable one) and place it nozzle down in a tall cup or glass to help with spooning the mixture. Watch the video to see how I do it!
[convertkit form=5652602]
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨