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!
Looking for more egg recipes? You'll love this classic egg salad recipe!
Deviled Eggs
Ingredients
Equipment
Method
- Boil eggs by putting the eggs in a saucepan and covering with cold 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.
Nutrition
Tried this recipe?
Let us know how it was!
Leah @ Grain Changer says
These are SO GORGEOUS, Celeste! Deviled eggs are one of my all-time favorite appetizers and I can't wait to try your recipe 🙂
thereislifeafterwheat@gmail.com says
Thanks so much Leah! Deviled eggs are definitely one of my favs, too 🙂
Amanda says
I love deviled eggs. They are one of my favorite dishes. These look gorgeous, perfect for spring brunch!
thereislifeafterwheat@gmail.com says
Thanks Amanda, they would definitely be a great addition to brunch!
Raia Todd says
We are deviled egg fanatics over here! These look gorgeous, and I can't wait to try them! Nice new header, too... 😉
thereislifeafterwheat@gmail.com says
Thanks Raia, it was time for a facelift 😉
Emily @ Recipes to Nourish says
Deviled eggs are such a fun snack! We're big deviled eggs fans in my home, but I haven't made them in a long time. I need to make some for Easter this year, thanks for the inspiration.
thereislifeafterwheat@gmail.com says
I absolutely love them too, but often forget about them as well 😉 They're so simple and delicious!
Megan says
I just adore deviled eggs and haven't had them in forever. I could eat a whole tray!
thereislifeafterwheat@gmail.com says
I definitely could, too Megan!
jules shepard says
I love this twist on the traditional, classic deviled egg. Such a natural addition to use pickle relish - brilliant!
~jules
thereislifeafterwheat@gmail.com says
Thanks Jules, it's a fun flavor addition!
Noelle says
I had never made my own deviled eggs before but this were amazing! Can't wait to make them again
thereislifeafterwheat@gmail.com says
So glad you enjoyed them!!