Gluten-Free Deviled Eggs
By the Gluten Free Recipes team ·
These classic deviled eggs are a crowd-pleasing appetizer, featuring a creamy, tangy filling with a hint of paprika. They offer a delightful balance of smooth texture and savory flavor, perfect for any gathering.
At a glance: This easy snacks recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 7 ingredients — including large eggs, mayonnaise, dijon mustard — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Deviled Eggs: When preparing this snacks recipe, 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 Deviled Eggs: This recipe is naturally gluten-free, relying on simple, whole ingredients. Always ensure your mayonnaise and Dijon mustard are certified gluten-free.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- Pinch paprika, for garnish
Instructions
- 1
Place the 6 large eggs in a single layer in a medium saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately turn off the heat, cover the pan, and let the eggs sit for about 10-12 minutes. This ensures they are perfectly hard-boiled and easy to peel.
- 2
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. Once the eggs have finished their resting time, carefully transfer them from the hot water 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 roll it to crack the shell all over. Carefully peel the eggs under cool running water, which helps to remove any small shell fragments. Slice each peeled egg in half lengthwise and carefully scoop out the yolks into a small bowl, placing the egg white halves on a serving platter.
- 4
Mash the reserved egg yolks with a fork until they are smooth and crumbly. Add the 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp white vinegar, 1/4 tsp salt, and 1/8 tsp black pepper to the bowl with the yolks. Mix everything together thoroughly until the filling is creamy and well combined, tasting and adjusting seasonings as needed.
- 5
Spoon or pipe the deviled egg filling back into the hollows of the prepared egg white halves, mounding it slightly. For a final touch, sprinkle a pinch of paprika over the top of each filled deviled egg for a pop of color and subtle flavor. Serve immediately or chill in the refrigerator for up to 2 hours before serving.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Store in an airtight container to keep snacks crispy; add a food-safe silica gel packet to absorb moisture.
- Make this ahead and refrigerate overnight for the best results.
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