Gluten Free Deviled Eggs (Classic Recipe)
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.
Servings: 12
Calories: 27kcal
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
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.
Nutrition
Calories: 27kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 100mg | Potassium: 2mg | Fiber: 0.02g | Sugar: 0.3g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 2mg | Iron: 0.02mg
