Deviled Eggs

Deviled Eggs | The Gluten-Free Homemaker

I love eggs, and deviled eggs are something my mom has always made.  I think they make a great high protein appetizer, especially in the warm weather.  They are very simple to make once you boil and peel the eggs, but peeling those eggs was a problem for me for a long time.  After looking at many suggestions online and doing some of what I’ve always done, here is what I’ve come up with that gets consistent results (eggs that peel well).  Still, I add in an extra egg or two just in case.  This time I was only using 6 eggs so I added 7 to the pot.  It was a good thing because one of them didn’t peel well.

Hard Boiled Eggs:
Put the eggs in a pot and add 1/2 – 1 tsp. baking soda.  Cover the eggs with cold water and heat to boiling.  Reduce heat and simmer for 10 minutes.

While the eggs are simmering, prepare a bowl of ice water.  When the timer goes off, use a slotted spoon to move the eggs from the pot immediately into the ice water.  Let them sit 10 minutes or more until completely cool.

Now you can peel them.  I have found that adding the baking soda makes a big difference.  I have also read that it helps to use older eggs, not real fresh ones.  Usually I do that also.

Deviled Eggs
Recipe type: Appetizer
Serves: Makes 12
  • 6 hard boiled eggs
  • 1 teaspoon vinegar
  • 1 teaspoon mustard
  • 2½ Tablespoons mayonnaise
  • ¼ teaspoon salt
  • Paprika
  1. Cut the eggs in half lengthwise. Squeeze or scoop the egg yolks into a small bowl. Add the vinegar, mustard, mayonnaise, and salt to the egg yolks.
  2. Beat well until the yolks are smooth.
  3. Spoon some of the yolk into each white, or for a fancier look, use a cake decorating bag (the kind you put icing in) with a tip that has a large opening.
  4. Sprinkle with paprika just before serving.

What can I eat
Appetizers are the theme of this week’s “What can I eat that’s gluten free?” blog carnival, but don’t worry if you don’t have an appetizer post. The theme is only a suggestion and all entries are welcome. If you would like to know more about participating, you can read the guidelines here.

1. Gluten Free Taste of Home (Blackberry-Blueberry Crumb Pie)
2. Jessie (Fast Food)
3. The Food Allergy Coach (Ratatouille)
4. Gluten Free Gidget ( Veggie Sushi Bowl)
5. The WHOLE Gang- Posole New Mexican Stew
6. Simply Sugar & Gluten-Free (Chunky Banana Flax Muffins)
7. Heather (Avocado Salsa)
8. Brian (Caramelized Onion Dip)
9. Mikki (Caprese)
10. The Daily Dietribe (Ginger Coconut Vegetable Soup)

This post may contain affiliate links. See my disclosure policy for more information.


  1. The Food Allergy Coach says

    Ratatouille is a great way to use up all those fresh-from-the-garden zucchini, tomatoes, and eggplant! It's great as an appetizer served with tortilla chips, or as a meal itself served w/ rice or lentils.

    I haven't thought about deviled eggs in a long time…YUM!

  2. Cheryl - Somewhat Crunchy says

    I'm not playing this week, but I wanted to stop in and see what your theme was. Mmmm appetizers. I love appetizer parties! I like tomatoes drizzled with salt, pepper, parsley and olive oil. A lot of people add mozzarella too, but I'm allergic to dairy so I stick with red and yellow tomatoes.

    I LOVE deviled eggs and I think the idea of ratatouille is a perfect!

  3. Amy Green (Simply Sugar and Gluten-Free) says

    I haven't had deviled eggs for a long time, either. Joe actually makes some that are out of this world. I don't have an appetizer but I do have some fabulous muffins. And if you're like me you could make them an appetizer and eat them first.

  4. Diane-The WHOLE Gang says

    We love deviled eggs at our house. When I make them my oldest son makes them disappear really fast. I have to hide some just to get one. I find I'll eat more eggs if they are deviled compared to egg salad. Not sure why.

  5. glutenfree4goofs says

    Deviled eggs are a family favorite here too! We use a mustard from a local hamburger stand that includes horseradish. Yum yum!
    Jessie at Blog Schmog

  6. Iris says

    I tried making deviled eggs with yogurt once and it turned out pretty decent, but these sound more like how it's supposed to be. I forgot how good deviled eggs are!

  7. Brian says

    I love deviled eggs. My mother used some food dye to color the whites when she made deviled eggs at Easter. They looked cool but it was a little weird eating a blue deviled egg.

  8. Tracy says

    These sound delicious. I think what would set it off is if you add
    a little Paprika on top of them, give the food more color!
    (I do this so i know it’s yummy.) (:

    • says

      I usually do add Paprika to deviled eggs because my mom has always done that. I must have just forgotten about it when I did this recipe. Thanks for the suggestion.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: