Deviled eggs are just simply in a category of their own. I always say they’re this ‘worldly appetizer’ because you can literally make them taste as they come from any region of the world. I mean, this article shows 50 different ways to make deviled eggs!
Classic deviled eggs are just wonderful, and naturally gluten-free if you prepare them correctly.
This post was published one year ago.
These are made with a twist, as you’ll be adding classic dijon with a hint of horseradish. Then they’re topped with cilantro leaves, which finish them off perfectly.
Now, deviled eggs are wicked to me. You know how some people just don’t like eating them at all? And then there are others who absolutely adore them and just savor the taste? I’m neither of those. I’m in the addiction category. Those of you reading this, know who you are.
I could literally eat an entire plate of deviled eggs at any holiday party. Just snatch them and continue devouring. This classic deviled eggs recipe I made right after Easter and let’s just say, I’m sorry. I know not what I do.
They were prepped and gone before the kids could continue admiring the colored egg shells. This was the first time I took those Easter eggs and had my way with them so soon. I usually let them sit on the counter for us to gaze at for a few days. Ya know?
Not this year. There was no will power. And it was done. And they were so good. And I did not feel guilty.
There are a few things that make these classic deviled eggs stand out:
They’re naturally gluten-free, if you’re just taking about the egg part. So, use clean pots and water and lots of salt. Once it’s time to make your filling mixture, be sure to stick with gluten-free ingredients. This way, at a party, you can serve these to all your guests and there is no questioning they will be gluten-free!
You don’t need mayonnaise, although I love it! In order to add some creaminess to your filling, you can incorporate a dollop of sour cream. It helps to neutralize the tanginess added to this dish. Mayonnaise can sometimes take away from the mustard flavor because of its fat content, so I prefer sour cream.
Cilantro adds a depth of flavor to deviled eggs with mustard. I don’t know what it is. But I love it. And I assure you, you will too.
A classic deviled eggs recipe for a classic midweek snack. Win win! And yum yum!
I’d love it if you could comment below and rate this recipe, or any other recipe on the blog!
Looking for more egg recipes?
I’ve got the BEST EGG SALAD SANDWICH that’s gluten-free and amazing!
Gluten-Free Classic Deviled Eggs Recipes
A wonderful classic deviled egg that’s gluten-free, with a twist.
6 hard-boiled eggs
Author: Albana Bennett
Course: Appetizer, Snack
- 6 large hard-boiled eggs (See instructions for recipe link)
- ⅓ cup sour cream or greek yogurt, if sour cream bothers your gut (Straus Family claims gluten-free/ you can also use Greek Yogurt in place of sour cream – Chobani is labeled gluten-free)
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons Dijon mustard Annie’s and Koops’ are both labeled ‘naturally gluten-free’
- 1-2 tablespoons freshly ground horseradish Gold’s Grated is labeled gluten-free
- Kosher salt and ground black peppercorn to taste, a hefty pinch of each
- Fresh cilantro leaves
- Cut 6 hard-boiled eggs length-wise, then scoop out yolks and put in a bowl.
- Set aside the eggs on a plate laid out, rounded side down.
- With a fork, mash the cooked egg yolk in the bowl until small crumbles exist.
- Add the remaining ingredients, then stir until smooth and creamy.
- Scoop or pipe mixture into each egg half until all eggs have an even amount of mixture.
- Top each egg with fresh cilantro leaves.
Note: If you need more creaminess, you can add another dollop of sour cream. For more flavor, sprinkle a bit more pepper. For more tanginess, add a bit more horseradish.