Gluten-Free Classic Deviled Eggs

These classic deviled eggs offer a creamy, tangy filling nestled within perfectly cooked egg whites. A sprinkle of fresh herbs adds a vibrant touch, making them a delightful and elegant appetizer for any gathering.

Prep: 15 min Cook: 20 min Total: 60 min Serves: 8

At a glance: This easy party and appetizers recipe yields 8 servings in about 1h (15 min prep, 20 min cook). It uses 8 ingredients — including eggs, mayonnaise, dijon mustard — and walks through 7 steps. Updated October 23, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Classic Deviled Eggs: When preparing this party and appetizers recipe, exercise caution with mayonnaise and Dijon mustard, as some brands may be processed in facilities that handle gluten. Always check for a gluten-free label on these items to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Classic Deviled Eggs: This recipe is naturally gluten-free as it does not contain any gluten-containing grains. Always ensure your mayonnaise and Dijon mustard are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for mayonnaise, Dijon mustard, white vinegar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

12 large eggs
0.5 cup mayonnaise Shop
2 tbsp Dijon mustard Shop
1 tsp white vinegar Shop
2 tbsp fresh chives, finely chopped
0.5 tsp salt
0.25 tsp black pepper
1 tbsp paprika, for garnish Shop

Instructions

1 Place the 12 large eggs in a single layer in a large saucepan and cover them with cold water by about 1 inch. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat, cover it, and let it stand for about 10-12 minutes. This steaming method ensures perfectly cooked eggs that are easy to peel.
2 While the eggs are steaming, prepare an ice bath by filling a large bowl with ice and cold water. Once the eggs have finished steaming, carefully transfer them to the ice bath using a slotted spoon. Let them cool completely in the ice bath for at least 10 minutes, which helps stop the cooking process and makes them easier to peel.
3 Once cooled, gently tap each egg on a hard surface and peel it under cool running water, removing all shell fragments. Slice each peeled egg in half lengthwise and carefully scoop out the yolks into a medium bowl, placing the egg white halves on a serving platter.
4 Mash the egg yolks with a fork until they are fine and crumbly. Add the 0.5 cup of mayonnaise, 2 tablespoons of Dijon mustard, and 1 teaspoon of white vinegar to the bowl with the yolks. Mix everything together thoroughly until the filling is smooth and creamy, about 2-3 minutes.
5 Stir in the 2 tablespoons of finely chopped fresh chives, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper into the yolk mixture. Taste the filling and adjust seasonings as needed, ensuring a balanced flavor profile.
6 Spoon or pipe the deviled egg filling back into the hollows of the prepared egg white halves. Aim for a generous mound of filling in each white. This step should take about 5-8 minutes to complete.
7 Just before serving, lightly dust the tops of the deviled eggs with paprika for a touch of color and subtle flavor. Arrange the deviled eggs on your serving platter and chill them in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. This chilling time is crucial for the best taste and texture.

Nutrition (per serving)

150

Calories

Protein

22g

Carbs

Fat

Fiber

250mg

Sodium

Tips & Notes

Deviled eggs are best within a few hours. Refrigerate covered leftovers up to 2 days, and don't leave the tray out for more than 2 hours.
Half batch for 4 people: 6 eggs, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon vinegar, 1 tablespoon chives and half the salt and pepper.
To peel cleanly, tap each chilled egg all over, roll it under your palm to crack the shell into small pieces, and peel under cool running water from the wide end.
Filled eggs look their best for up to 2 hours in the fridge. To work further ahead, refrigerate the filling in a piping bag and the whites covered, separately, for up to 2 days, and fill just before serving.
Label gluten-free dishes at parties so guests with dietary restrictions know which tray is theirs.

Common questions

How do you cook eggs for deviled eggs so they peel cleanly?

Cover the 12 eggs with cold water by about 1 inch, bring to a rolling boil, then take the pan off the heat, cover it and let the eggs stand 10 to 12 minutes. Cool them in an ice bath for at least 10 minutes. Tap each egg all over, roll it under your palm, and peel under cool running water from the wide end.

How do you make the deviled egg filling smooth instead of lumpy?

Mash the yolks with a fork until they are fine and crumbly before adding anything wet. Then mix in 0.5 cup mayonnaise, 2 tbsp Dijon mustard and 1 tsp white vinegar for 2 to 3 minutes, until smooth and creamy. Stir in the chives, salt and pepper last, taste, and adjust the seasoning before filling the whites.

How far ahead can I make deviled eggs?

Boil and peel the eggs and make the filling up to 2 days ahead, stored separately in the fridge. Fill the whites no more than 2 hours before serving and keep them chilled.

How many deviled eggs should I make per person?

Plan on 2 to 3 halves per guest as an appetizer. This recipe makes 24 halves, enough for about 8 people; the half batch in the tips serves 4.

Are mayonnaise and Dijon mustard gluten-free?

Most plain mayonnaise and Dijon mustard are, but some specialty mustards are made with beer or flavorings that contain gluten. Buy jars labeled gluten-free.

What cross-contamination risk is specific to Gluten-Free Classic Deviled Eggs?

Check eggs, mayonnaise, Dijon mustard before they go into Gluten-Free Classic Deviled Eggs. Exercise caution with mayonnaise and Dijon mustard, as some brands may be processed in facilities that handle gluten. Always check for a gluten-free label on these items to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

How should leftover Gluten-Free Classic Deviled Eggs be stored?

Deviled eggs are best within a few hours. Refrigerate covered leftovers up to 2 days, and don't leave the tray out for more than 2 hours.

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