Deviled Eggs
These classic deviled eggs are made gluten-free using naturally gluten-free ingredients. The creamy, tangy filling is a crowd-pleaser perfect for parties, potlucks, or a quick snack.
45 min
Total Time
6
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 6 count Large Eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon White Vinegar
- 1 tablespoon Sweet Pickle Relish
- 1/2 teaspoon Paprika
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1 tablespoon Fresh Chives (finely chopped)
- a dash Hot Sauce (optional)
Instructions
- 1
Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12-15 minutes.
- 2
Drain the hot water and immediately rinse the eggs under cold running water until they are cool enough to handle.
- 3
Gently tap each egg to crack the shell all over. Peel the eggs carefully, starting from the larger end.
- 4
Slice the eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- 5
Mash the yolks with a fork until smooth.
- 6
Add mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, paprika, salt, pepper, garlic powder, onion powder, and hot sauce (if using) to the yolks. Mix well until creamy and smooth.
- 7
Stir in the finely chopped chives.
- 8
Spoon or pipe the yolk mixture back into the egg white halves.
- 9
Sprinkle with additional paprika for garnish.
- 10
Refrigerate for at least 30 minutes before serving.
Tips & Notes
- •For easier peeling, add 1 teaspoon of baking soda to the water while boiling the eggs.
- •If you don't have sweet pickle relish, you can use finely chopped dill pickles with a pinch of sugar.
- •Use a piping bag with a decorative tip for a more elegant presentation.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.