Classic Deviled Eggs Gluten Free Recipes
MOM'S DEVILED EGGS (NATURALLY GLUTEN FREE)
This recipe comes from my mom. She says that it's not really a recipe. She just eyeballs the amounts and tastes here and there. That meant I had to measure and record as I went but I think I figured out the amounts fairly close to Mom's version.
Provided by Shirley Braden
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- Boil eggs. Run cold water over eggs to cool them enough to be able to remove shells.
- Slice eggs in half. While eggs are still plenty warm, remove yolks and place in a bowl.
- Add 2 tablespoons of mayonnaise, mustard, pickle juice, salt, pepper, and celery salt (if used). Mash all together with fork (or another utensil). Mix well. If additional creaminess is needed, add additional mayonnaise. Add more of the other ingredients to taste, if desired.
- Using a butter knife, fill eggs. Do not place on your serving dish at this time. (Just use a regular plate.) Sprinkle with paprika.
- Move finished eggs to serving dish.
GLUTEN-FREE ZESTY DEVILED EGGS
What's summer without deviled eggs? Horseradish and ground mustard put zip into this easy make-ahead recipe.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Peel eggs; cut lengthwise in half. Slip out yolks and mash with fork. Mix yolks and remaining ingredients except shrimp.
- Fill egg whites with egg yolk mixture, heaping it lightly. Garnish with shrimp.
Nutrition Facts : Calories 80, Carbohydrate 0 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 0 g, TransFat 0 g
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