This Classic Gluten-Free Deviled Eggs recipe is easy to make, perfect for holidays, entertaining, and as a snack. Made with minimal ingredients, just hardboiled eggs, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and paprika.
Deviled Eggs serve as a great side for any party or event. Not only are they healthy, but they are super easy to make, using minimal ingredients you can feel good about serving to your family and friends.
I decided to dress them up a bit with the addition of organic chamomile flowers and baby’s breath, which are both edible. Of course, your guests can easily remove both flowers.
Gluten-Free Deviled Eggs Recipe Ingredients
There are many varieties of deviled egg recipes, mostly adjusting the type of mustard or acid. I find that the addition of lemon juice provides just enough bite to balance the flavors, without overpowering the remaining ingredients. Other recipes include relish, pickle juice, and apple cider vinegar. If replacing the lemon, adjust the ingredients slowly for optimal results.
6 Large Eggs: Organic and pasteurized, if possible, always provides the best taste.
Mayonnaise: I love using Sir Kensington’s Classic Mayonnaise they have both a classic version with sunflower oil and an Avocado Oil Version which has zero sugar. I prefer the taste of the classic version personally. I’ve seen other recipes use greek yogurt or even sour cream if you are not a mayonnaise fan.
Dijon mustard: You can also try yellow or spicy brown, but for this recipe, I think dijon has the best flavor.
Lemon: Lemon is the acid I used in this recipe. If substituting another acid such as pickle juice, relish, or apple cider vinegar, start with 1 teaspoon and slowly adjust the recipe as needed.
Salt: This helps balance the flavors, adjust accordingly.
Pepper: For flavor.
Paprika: For flavor, add to your liking.
How to make Classic Gluten-Free Deviled Eggs
For this recipe, I used an egg cooker, but if you do not have one you can follow the instructions for boiling the eggs in a pot of water.
- Fill a large cooking pot about halfway full with water and bring the pot to a boil.
- Carefully place the eggs in the boiling pot of water and set a timer for 15 minutes.
- While the eggs are boiling, prepare an ice-water bath by filling a large bowl with cool water and ice. This will help the eggs cool back down to room temperature quicker.
- After 15 minutes, turn off the heat and remove the pot from the burner. With a large spoon or tongs, gently transfer the eggs to the ice bath for 10 minutes.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk with a spoon in a small bowl, placing the egg whites aside.
- With a fork, mash the yolks in the small bowl, adding the mayonnaise, dijon mustard, lemon juice, salt, pepper, and paprika. (You can always leave out the paprika and use it as a garnish instead of the flowers). Stir everything together until smooth.
- For a spiraled detailed center, transfer the yolk mixture to a piping bag with a star-shaped tip. Squeeze around a tablespoon of mixture into the center of each egg white.
- Garnish with florals or more paprika.
Tips to make the BEST Gluten-Free Deviled Eggs
For a smooth filling, you can add the yolk mixture to a food processor and pulse until smooth. This will help when using a piping bag, otherwise, the bits of the yolk may clog the pipe. You can also add an additional teaspoon of mayonnaise until you get the right consistency if you do not have a food processor.
You can prepare the egg whites and yolk filling up to 2 days in advance, refrigerate each in separate tightly-sealed containers, until ready to assemble and serve.
Prepare within 1 hour of guests arriving for best results. Please note that once the yolk mixture is exposed to air, it will slightly harden.
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Classic Deviled Eggs (Gluten-Free)
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- salt, pepper, and paprika, to taste
- paprika, chives, or florals to garnish
- Fill a large pot with water, about halfway full, and bring the pot to a boil.
- Carefully place all 6 eggs into the boiling water, and set a timer for 15 minutes.
- While the eggs are cooking, prepare an ice bath. Fill a large bowl with cool water and ice, and set it aside.
- After 15 minutes remove the pot from the burner. Transfer the eggs to the ice bath and allow them to rest for 10 minutes.
- Once the eggs have cooled completely, peel them and slice them in half lengthwise. Remove the yolk with a spoon in a small bowl, placing the egg whites aside.
- Add the mayonnaise, mustard, lemon juice, and spices to the yolk mixture. Mash everything together with a fork until smooth. For an extra smooth consistency, transfer the mixture to a food processor and pulse until it reaches the desired texture.
- Using a spoon or piping bag, fill the center of each egg white.
- Garnish with florals, paprika, or chives. Serve immediately.
- Store in a tightly sealed container for up to 3 days after prepared.