A deviled egg recipe with a very simple twist. The addition of pickle relish gives these gluten free deviled eggs a flavor boost.
Everyone needs a deviled egg recipe in their repertoire. They’re a classic and easy appetizer (or snack) that can be whipped up in not much time.
First off, let’s talk boiling eggs. No one wants to spend hours trying to peel the shell of eggs, and here’s how I avoid that: Put eggs in a saucepan, cover with water to about an inch above the eggs. Heat over medium-high heat on your stovetop until boiling and boil for 5 minutes.
If you boil eggs too long, you end up with a green ring around your yolk. Once they’ve been boiling for 5 minutes, remove from heat and put the eggs in a bowl of ice water or just place your pan in the sink and run cold water over it for a few minutes until the eggs are cold.
I’ve found that if you put your eggs in the fridge to peel later, they’ll be much harder to peel. Go ahead and peel them as soon as they’re cool, you can make these gluten free deviled eggs a day ahead and pop them in the fridge.
Once you’ve peeled your eggs, it’s time to make the filling! These gluten free deviled eggs have pickle relish for a sweet and tangy offset, and garlic salt because…well…just about everything tastes better with garlic salt 😉 My favorite is Redmond Real Salt, but feel free to use whatever you have on hand and just add it to taste. I only used a few dashes. The eggs aren’t complete, of course, until they’re garnished with paprika and chives. You can use fresh or freeze dried chives, whichever you have in your kitchen. Enjoy!
Yield 10 deviled eggs
- 5 large eggs
- 2 T gluten free mayonnaise (I used Just Mayo)
- 1/2 tsp gluten free mustard
- 1/2 T sweet pickle relish
- garlic salt/pepper to taste
- paprika and chives for garnish
- Boil eggs by putting the eggs in a saucepan and covering with water. Bring to boil over medium-high heat and boil for 5 minutes. Remove from heat and cool eggs by placing in a bowl of ice water or running cold water into the pan.
- Once eggs are cold, remove shells and slice each egg in half lengthwise.
- Remove all the egg yolks and add to a small bowl.
- Add mayonnaise, mustard, pickle relish, garlic salt, and pepper and mix with a fork until smooth and everything is incorporated.
- Fill the egg whites with the filling using a small cookie scoop, a spoon, or by piping into the egg with a large decorating tip.
- Garnish with paprika and chives, and serve or store in a covered container in the fridge. You can store in the fridge for up to 3 days.