Gluten-Free Classic Deviled Eggs

Ingredients

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

Instructions

1. 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. 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. 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. 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. 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. 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. 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)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Label GF dishes clearly at parties so guests with dietary restrictions can eat confidently.
• Make this ahead and refrigerate overnight for the best results.