Gluten-Free Deviled Eggs
Easy and delicious - you can have your favorite treats when you are gluten-free!
Ingredients
- 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
- 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.