Easy and Delicious Gluten-Free Deviled Eggs

Gluten-Free Deviled Eggs

Easy and Delicious Gluten-Free Deviled Eggs

 

Let’s bust some myths about gluten-free eating today!

 

Too many times I hear from people say, “Now that I am gluten-free I cannot have ________.”

 

How do you fill in that space?

 

For one friend it was deviled eggs. Right after starting her gluten-free journey, she simply said, “Wow, I can never have deviled eggs again!”

 

Not true!

 

It’s all about substitutions and being creative

 

Being gluten-free doesn’t mean giving up on all the things you love.

 

Take a minute to think outside the box.  In our family, we recreated our favorite meals and even our baked goods to be safe gluten-free options.

 

NO deprivation here!

 

Think CAN instead of CAN’T or NO MORE

 

This thought process of CAN over CAN’T will help change your outlook on gluten-free eating for the better.

 

So yes – you CAN have deviled eggs – you just need to make them with all gluten-free ingredients.

 

How to Save Money Being Gluten-free Cheat Sheet

 

Want to try our recipe?

gluten-free deviled eggs

 

We recently made these for our 4th of July BBQ and they were a big hit.

 

gluten-free eggs

Boil and peel all of the eggs.

 

gluten-free eggs

Slice in half and take out the yolk.

Place the egg halves on a serving platter and yolks in a separate bowl.

 

gluten-free deviled eggs

Mix up the yolks with your favorite gluten-free mayo and honey mustard.

Scoop the egg yolk mixture into a plastic sandwich bag and smoosh to one corner.

 

gluten-free deviled eggs

Using scissors cut a small corner off the bag with the mixture. Pipe the egg yolk mix into the center of the egg.

If you have a pastry bag you can also use a fancy tip and make pretty swirls for a nicer presentation.

Easy and Delicious Gluten-Free Deviled Eggs

Easy and delicious - you can have your favorite treats when you are gluten-free!

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Ingredients

  • 1 dozen eggs (organic/cage-free)
  • 2-3 T of gluten-free mayo (We love Earth Balance)
  • 1 t Honey Mustard (We use Annie’s)
  • Sea salt
  • Paprika

Instructions

  • Place the eggs into a large pot and cover with water. Bring to a boil.
  • Once at a rapid boil, turn off the heat and let sit covered for 15 minutes.
  • Once cooked, rinse, then fill the pot with cold water just to cover the eggs. Let sit to cool for a few minutes.
  • Peel all of the eggs once they are cooled down enough to handle.
  • Slice the eggs in half. Place the egg whites on a plate and the egg yolks into a bowl.
  • Add the mayo and honey mustard to the egg yolks and mix all together. If the mixture is dry, add more mayo (a little at a time). The mixture should be light and creamy.
  • Place the egg white halves on a dish or serving platter.
  • Scoop the egg yolk mixture into a plastic sandwich bag and push to one corner.
  • Using scissors cut a small corner off the bag with the mixture. Pipe the egg yolk mix into the center of the egg. (If you have a pastry bag you can also use a fancy tip and make pretty swirls.)
  • Once the eggs are filled evenly, sprinkle with paprika and sea salt.
  • Keep refrigerated until ready to serve.

Nutrition

7.8.1.2
411

 

So, yes, you can have the treats you have always loved being gluten-free!

 

Go out and enjoy your food my friend – there is no need for deprivation.

 

Need help with any recipes you want to make gluten-free – just let me know at Jennifer@glutenfreemarcksthespot.com

 

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Join us today and start creating your BEST gluten-free life!

This information is being provided to you for educational and informational purposes only. It is being provided to educate you about gluten-free living and as a self-help tool for your own use. It is not meant to diagnose, treat, prevent or cure. This information is to be used at your own risk based on your own judgment. Always seek the advice of your own Medical Provider regarding any questions or concerns you have about your specific health, or any medications. The information shared is not allowed to be reproduced, replicated or sold.

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