This easy Classic Gluten-Free Deviled Eggs recipe is the perfect appetizer to make for holidays and entertaining. Made with minimal ingredients that include hardboiled eggs, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and paprika.
Deviled Eggs are a classic easy recipe to serve 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. There are many varieties of deviled egg recipes, mostly adjusting the type of mustard or acid. Some recipe includes the addition of pickle relish or pickle juice, honey mustard versus brown mustard, and so forth.
The possibilities are endless, but I find that the addition of lemon juice has the best taste. This recipe is always a big hit for our family and friends, and now it can become a family favorite in your home too!
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Are Deviled Eggs Gluten-Free?
Generally yes, deviled eggs are gluten-free depending on the condiments you choose. Always check the ingredient labels for confirmation.
Gluten-Free Deviled Eggs Ingredients
This deviled egg recipe is super easy to make! Made with minimal ingredients that include hardboiled eggs, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and paprika.
- 6 Large Eggs: You can use any type of fresh eggs for this recipe. I prefer organic and pasteurized for both the health benefits and flavor.
- Mayonnaise: I love using Sir Kensington's Classic Mayonnaise, they have both a classic version with sunflower oil and an Avocado Oil Version with zero sugar. I prefer the taste of the classic version personally. You could also use plain greek yogurt or even sour cream if you are not a mayonnaise fan.
- Dijon Mustard: Dijon mustard gives these eggs a subtle mustard flavor, but you can also try yellow or spicy brown.
- Lemon: Lemon is the acid I use in this recipe. You could also try using pickle juice, relish, or apple cider vinegar. Start with 1 teaspoon and slowly adjust the recipe as needed.
- Salt: Salt helps balance the flavors, adjust accordingly.
- Black Pepper: The black pepper gives this recipe a hint of spice.
- Paprika: Paprika gives this recipe a little kick.
How To Make Gluten-Free Deviled Eggs
For this recipe, I use an egg cooker, but for a classic cooking method, follow the instructions below 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 all 6 eggs into the boiling water and lower the heat to medium and set a timer for 15 minutes.
- While the eggs are simmering, prepare an ice-water bath by filling a large bowl with cool water and ice. This will help the eggs to cool back down to room temperature more quickly. Fill a large bowl with cold water and ice to create an ice bath for the eggs.
- After 15 minutes, turn off the heat and remove the pot from the burner Using tongs or a large slotted spoon, carefully transfer the eggs from the hot water and into the bowl of ice water for 10 minutes.
- Once the eggs have cooled completely, peel the eggs, discard the shells, and slice the eggs in half lengthwise. Remove the egg yolks with a spoon and place them in a medium bowl. Set the egg white halves aside once all the yolks are have been removed.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, lemon juice, mustard, salt, pepper, and paprika and mix until smooth.
- Evenly disperse a tablespoon of the yolk mixture into the egg whites. For a spiraled detailed center, transfer the egg yolk mixture to a pastry bag with a star-shaped tip.
- Place eggs on a serving tray and garnish with florals, fresh dill, fresh parsley, or a sprinkle of paprika.
- Store leftover eggs in an airtight container in the refrigerator for 2 days.
Tips to Make the Best Deviled Eggs
This gluten-free deviled egg recipe is an easy appetizer, customizable to your guest's liking. Follow these tips for the best results!
- For a smooth filling: Add the yolk mixture to a food processor and pulse until smooth. This will also help when using a piping bag, otherwise, the bits of the yolk may clog the pipe. If you do not have a food processor, mash the ingredient with a fork in a small bowl and add a bit more mayonnaise until you get the right texture.
- Prepare in Advance: This easy make-ahead recipe can be up to 2 days in advance. Refrigerate the prepared yolk mixture and egg white halves separately in a tightly-sealed container until ready to assemble and serve.
- Assemble the eggs 1 hour before gest arrives: The yolk mixture is exposed to air, will slightly harden. Do not remove the prepared eggs from the refrigerator until ready for use.
- Dress up your eggs with edible flowers: A great way to present your prepared deviled eggs is to dress them up with edible flowers, such as organic chamomile flowers or a baby's breath steam. They certainly are a crowd-pleaser, but of course, your guests can easily remove and discard the flowers. You could also dress them up with a sprinkle of paprika, fresh dill, or fresh parsley.
How Long Do Deviled Eggs Last in the Fridge?
For optimal freshness, try to eat deviled eggs within two days, although they will last for up to 4 days in the refrigerator.
How Far Ahead Can You Make Deviled eggs?
Deviled eggs unassembled can be made up to 2 days in advance, but for best results, 24 hours prior to serving. Keep the yolk mixture and egg whites separately, wrapped in plastic wrap in an air-tight container, and assemble them prior to serving.
For More Delicious Appetizer Ideas, Check Out The Links Below
- Bacon-Wrapped Dates (Gluten and Dairy-Free)
- Chicken Lettuce Wraps (Gluten and Dairy-Free)
- Blackberry Brie Mini Tarts (Gluten-Free)
- Vanilla Bean Citrus Fruit Cups (Gluten and Dairy-Free)
- Patriotic Charcuterie Board
- Arugula Salad with Lemon Balsamic Vinaigrette (Gluten-Free)
Recipe
Classic Deviled Eggs (Gluten-Free)
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- ⅛ teaspoon salt, adjust to your liking
- pinch pepper and paprika, adjust to your liking
- sprinkle paprika, chives, or florals, to garnish
Instructions
- 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 lower the heat to medium and set a timer for 15 minutes.
- While the eggs are simmering, prepare an ice-water bath by filling a large bowl with cool water and ice. This will help the eggs to cool back down to room temperature more quickly.
- After 15 minutes, turn off the heat and remove the pot from the burner Using tongs or a large slotted spoon, carefully transfer the eggs from the hot water and into the bowl of ice water for 10 minutes.
- Once the eggs have cooled completely, peel the eggs, discard the shells, and slice the eggs in half lengthwise. Remove the egg yolks with a spoon and place them in a medium bowl. Set the egg white halves aside once all the yolks are have been removed.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, lemon juice, mustard, salt, pepper, and paprika and mix until smooth.
- Evenly disperse a tablespoon of the yolk mixture into the egg whites. For a spiraled detailed center, transfer the egg yolk mixture to a pastry bag with a star-shaped tip.
- Place eggs on a serving tray and garnish with florals, fresh dill, fresh parsley, or a sprinkle of paprika.
- Store leftover eggs in an airtight container in the refrigerator for 2 days.
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