Let’s bust some myths about gluten-free eating today!
Too many times I hear 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!”
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.
Want to try our recipe?
We recently made these for our 4th of July BBQ and they were a big hit.
Boil and peel all the eggs.
Slice all the eggs in half and take out the yolk.
Place the eggs on a serving platter and put the yolks in a separate bowl.
Mix 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 of the bag.
Using scissors, cut a small corner off the bag with the yolk mixture.
Pipe the egg yolk mix into the center of each egg half.
If you have a pastry bag, you can also use a fancy tip and
make pretty swirls for a nicer presentation.
Gluten-Free Deviled Eggs
- 1 dozen eggs (organic/cage free)
- 2-3 T gluten-free mayo (We love Earth Balance)
- 1 t. honey mustard (We use Annie's)
- Sea salt
- 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.
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