Gluten Free Deviled Eggs
Description
Creamy, classic gluten free deviled eggs made with 6 simple ingredients. Naturally gluten free, celiac-friendly, and perfect for parties or holidays.
Ingredients
- 6 large eggs, preferably 7–10 days old for easier peeling
- ¼ cup mayonnaise, certified gluten free — Hellmann's, Duke's, or Primal Kitchen recommended
- 1 teaspoon Dijon mustard, gluten free — Grey Poupon recommended
- ½ teaspoon white vinegar, or fresh lemon juice
- ¼ teaspoon fine sea salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon Smoked paprika, for garnish
- Optional: fresh chives, dill, or parsley, finely chopped
Instructions
- Boil the eggs. Place eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to a gentle simmer and cook for 9–11 minutes (11 minutes for fully set yolks).
- Ice bath. Use a slotted spoon to transfer the eggs to a bowl of ice water. Let them chill for at least 5 minutes — this stops the cooking and prevents the gray-green ring around the yolk.
- Peel. Gently tap each egg all over, roll on the counter to crack the shell, and peel under cool running water.
- Halve and separate. Slice each egg in half lengthwise with a sharp knife (wipe the blade between cuts). Pop the yolks into a mixing bowl. Arrange the whites on a serving platter.
- Make the filling. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning. For a silkier filling, pulse in a mini food processor or press through a fine-mesh sieve.
- Fill the whites. Transfer the filling to a piping bag with a star tip (or a zip-top bag with the corner snipped off) and pipe into each egg-white half. A small spoon works too.
- Garnish. Dust the tops with smoked paprika and sprinkle with fresh herbs.
- Chill and serve. Refrigerate for at least 20 minutes before serving so the filling firms up. Serve cold.
Equipment
- Saucepan
- Mixing Bowl
Notes
Recipe Notes
- Choose older eggs. Eggs that are 7–10 days old peel much more cleanly than fresh eggs.
- Don't over-boil. Past 12 minutes, yolks develop a sulfurous gray-green ring. Set a timer.
- Room-temp mayonnaise = smoother filling. Pull the mayo out of the fridge while the eggs boil.
- Make ahead: Store egg whites and filling separately, covered, in the fridge for up to 2 days. Assemble and garnish within an hour of serving.
- Storage: Assembled deviled eggs keep 2 days, refrigerated, in an airtight container. Discard any that have been at room temperature for more than 2 hours.
- Don't freeze — egg whites turn rubbery and the filling separates.
- Dairy free / no mayo variation: Replace mayonnaise with mashed ripe avocado (add a squeeze of lemon) or full-fat Greek yogurt.
- Celiac-safe note: Always read the current label on mayonnaise and mustard, as formulations can change. Look for a third-party certified gluten free seal when cooking for someone with celiac disease.
Nutrition
Serving: 1ServingCalories: 136kcalCarbohydrates: 1gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 190mgSodium: 236mgPotassium: 74mgFiber: 0.1gSugar: 0.3gVitamin A: 297IUVitamin C: 0.003mgCalcium: 30mgIron: 1mg