These Gluten Free Deviled Eggs will quickly become a favorite at any gathering! With a creamy, tangy filling and perfectly cooked egg whites, this classic appetizer is simple and delicious. Whether you're making these for a family get-together or bringing a dish to your next party, these deviled eggs are sure to impress.
I’ve been making deviled eggs for years, and they’ve always been a family favorite. Over time, I’ve tweaked and perfected this recipe so it’s just right—creamy, tangy, and super easy to put together.
Not only do these deviled eggs make a fantastic appetizer, but they’re also super easy to make, so you can whip them up without any stress. The recipe is simple enough for anyone to try, even if you’re not an experienced cook. Whether you’re looking to impress guests or just want something tasty to enjoy with friends and family, this classic recipe is the perfect choice.
If you are looking for more easy appetizer recipes, check out my Prosciutto Wrapped Dates With Goat Cheese, Smoked Feta With Hot Honey, or Traeger Smoked Salmon. If you are looking for more egg-based recipes check out my Dill Pickle Egg Salad, or Cottage Cheese Egg Bake.
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Why You'll Love This Recipe
- Quick And Easy: These deviled eggs come together in no time, making them perfect for last-minute get-togethers or meal prep.
- Naturally Gluten And Dairy-Free: Perfect for those with dietary restrictions. This recipe is naturally gluten-free and dairy-free.
- Crowd Pleaser: Whether it’s a holiday, BBQ, or casual dinner, deviled eggs are always a great choice!
Ingredients
- Eggs: Eggs are the star of the show! They provide the creamy filling as well as the vessel for serving. When shopping, look for organic pasture raised eggs.
- Mayonnaise: Mayo helps add to the creaminess and also helps bind the egg yolk. I recommend using an avocado oil based mayonnaise, like Chosen Foods or Primal Kitchen. Both of these brands avoid using overly processed seed oils.
- Dijon Mustard: I love using Dijon mustard as it adds an extra pop of flavor and zing to the egg mixture. You can use plain yellow mustard if that's what you have on hand.
- Apple Cider Vinegar: In my opinion, the best deviled eggs have a tangy flavor! That's where the apple cider vinegar comes in!
- Sea Salt And Pepper: These basic seasonings help bring all the flavors together. Look for a pink Himalayan sea salt like Redmond's Real Salt.
- Paprika: A sprinkle of paprika for garnish! It adds a hint of smoky flavor and a pop of color.
- Chives: I love topping the eggs with a little bit of fresh chives for a mild onion flavor.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Mayonnaise: You can cut the mayo in half and add Greek yogurt or mashed ripe avocado.
- Vinegar: If you don't have apple cider vinegar on hand, you can use white vinegar or substitute with a squeeze of lemon juice instead.
- Add-Ins: For a flavor twist, try adding in sweet pickle relish, garlic powder, or chili powder to the egg yolk mixture.
- Toppings: You can experiment with toppings like fresh dill, fresh parsley, chopped smoked bacon, a drizzle of truffle oil or hot sauce.
How To Make Gluten Free Deviled Eggs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Bring a saucepan of cold water to a rolling boil. Once boiling, gently add the eggs and reduce to a simmer. Boil the eggs for 12 minutes.
Step 2. Remove the eggs from the saucepan and place them in a bowl of ice water for 1-2 minutes to stop the cooking process.
Step 3. Peel the hard-boiled eggs and use a sharp knife to cut them lengthwise. Using a small spoon, carefully scoop out the yolks, placing them in a small bowl and set aside. Arrange the egg whites in a single layer on a serving platter.
Step 4. Add the egg yolks, mayonnaise, dijon mustard, apple cider vinegar, salt, and pepper into the base of a food processor. Pulse a few times until the mixture is smooth.
Step 5. Pipe or fill the cavity of the egg white with the yolk mixture and top with paprika and fresh chives.
Expert Tips And Notes
- Peeling The Eggs: It can be more difficult to peel the eggs if they sit for too long in the ice bath. For best results, allow the hard boiled eggs to only sit for 1-2 minutes in the cool water.
- Clean Your Knife: Use a paper towel to wipe down your knife between each egg slice to ensure clean cuts every time.
- Fancy Presentation: If you want to make these extra fancy, you can pipe the filling into the egg white cavities by using a piping bag.
- Don’t Overcook: Overcooked eggs can turn the yolks green and make the filling dry. Stick to 10-12 minutes of cooking.
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Serving Suggestions For Dairy Free Deviled Eggs
- Toppings: Add a sprinkle of crispy bacon, Traeger smoked salmon, or finely chopped butter pickles for extra flavor.
- Appetizers: Round out your table with other appetizers like prosciutto wrapped dates with goat cheese, smoked cream cheese, or Arabic hummus.
- Main Dishes: Serve as an appetizer to go with smoked burgers, smoked hot dogs, or tuna caesar salad.
Storage And Reheating
- Storage: Deviled eggs are best served fresh, but if you do have extra, you can store them in an airtight container in the fridge for up to 2 days.
- Reheating: There is no need to reheat, as they are best served cold or at room temperature.
Recipe FAQs
Yes! Deviled eggs are naturally gluten-free, but it’s always good to check your mayonnaise or mustard labels to ensure they don’t contain gluten.
Absolutely! You can prepare them up to 2 days in advance. Just store them in an airtight container in the fridge.
Bring the water to a boil before adding the eggs, then reduce the heat and simmer for 10-12 minutes. Cool the eggs in ice water for easy peeling.
Other Related Appetizer Recipes
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Gluten Free Deviled Eggs (Classic Recipe)
Ingredients
- 6 large Eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon Apple Cider Vinegar
- ¼ teaspoon Sea Salt adjust to taste
- ⅛ teaspoon Black Pepper adjust to taste
- Paprika for garnish
- Chives for garnish
Instructions
- Bring a saucepan of cold water to a rolling boil. Once boiling, gently add the eggs and reduce to a simmer. Boil the eggs for 12 minutes.6 large Eggs
- Remove the eggs from the saucepan and place them in a bowl of ice water for 1-2 minutes to stop the cooking process.
- Peel the hard-boiled eggs and use a sharp knife to cut them lengthwise. Using a small spoon, carefully scoop out the yolks, placing them in a small bowl and set aside. Arrange the egg whites in a single layer on a serving platter.
- Add the egg yolks, mayonnaise, dijon mustard, apple cider vinegar, salt, and pepper into the base of a food processor. Pulse a few times until the mixture is smooth.3 tablespoons Mayonnaise, 1 teaspoon Dijon Mustard, 1 teaspoon Apple Cider Vinegar, ¼ teaspoon Sea Salt, ⅛ teaspoon Black Pepper
- Pipe or fill the cavity of the egg white with the yolk mixture and top with paprika and fresh chives.Paprika, Chives
Notes
- Peeling The Eggs: It can be more difficult to peel the eggs if they sit for too long in the ice bath. For best results, allow the hard boiled eggs to only sit for 1-2 minutes in the cool water.
- Clean Your Knife: Use a paper towel to wipe down your knife between each egg slice to ensure clean cuts every time.
- Fancy Presentation: If you want to make these extra fancy, you can pipe the filling into the egg white cavities by using a piping bag.
- Don’t Overcook: Overcooked eggs can turn the yolks green and make the filling dry. Stick to 10-12 minutes of cooking.
Anonymous says
This worked exactly as written, thanks!
Nadia says
This is a family favorite! I hope you enjoy.