deviled eggs

Deviled Eggs

I’m kinda obsessed with these deviled eggs, and given that Easter is near, what could be more appropriate? They’re easy to make, full of protein and naturally gluten free to boot. My boys love to chow down on them after school and I like to snack on them all day long. Deviled Eggs are perfectly simple and elegant for a party, and make a great casual everyday type gluten free snack as well.

When I make these, I like to double the recipe below, boiling 10 eggs at night, and then make them the next morning.

Print Recipe
Deviled Eggs
Serves:10deviled egg halves
  • 5 large hard boiled eggs, cooled and shelled
  • 2 tablespoons primal kitchen mayo
  • 1 tablespoon dijon mustard
  • ¼ cup minced parsley
  • ¼ cup diced celery, very finely
  • 1 teaspoon minced shallots
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon pepper
  • paprika for garnish
  1. Cut the eggs in half and remove the yolks
  2. Place the yolks in a bowl and mash
  3. Stir mayo, mustard, parsley, celery, shallots, salt and pepper into yolks
  4. Spoon filling into egg whites
  5. Keep refrigerated until serving
  6. Sprinkle with paprika, or if you're feeling zany, use smoked paprika
  7. Serve

Just a quick note, your Deviled Eggs will not look exactly like the ones in the photo above. I shot those when I thought I was done with working on this recipe; however, I kept tweaking it. Basically, if you follow the recipe above, your Deviled eggs will be a lighter yellow and more creamy looking. Hope you enjoy these Deviled Eggs –they’re one of my all time favorite snacks!

More gluten free deviled egg recipes from other food bloggers:
Mom’s Deviled Eggs from Shirley of Gluten Free Easily
Mayo-less Deviled Eggs with Capers from Angie of Gluten-Free, Dairy-Free, Sugar-Free
Deviled Eggs from Heidi of Adventures of a Gluten Free Mom


  1. says

    These are awesome. I added some smoked salmon I brought from my trip to the west coast, and brought them over to my friend’s pool bday party. Everyone loved them!

  2. Melissa says

    Can I use regular grapeseed oil and have it turn out the same? I’m cooking tomorrow and think I want to add this to the mix, but don’t have enough time to order the veganaise.

    They look yummy!

  3. says

    I can’t wait to try these deviled eggs! It’s a fave from my childhood. I need to boil some eggs right now. Thanks for all of your delicious, nutritious food. It has helped keep our family going on a strict diet, without boredom. – Jen

  4. Jessica says

    We tired these deviled eggs for Easter and they were a BIG hit!! We made about 30 eggs and they were all eaten up! thanks for sharing the recipe!

  5. says


    These are perhaps my favorite deviled egg. I loved them so much that I featured them in the Easter roundup on my site. They look lovely!


  6. says

    These are delicious! A bit too salty for me, but I should have known…you like your food very salty! :-) I made a double batch, and next time I’ll probably use half the salt. Otherwise, these are the best deviled eggs I’ve ever had, and probably much better for me since they’re not 80% mayo.

  7. Beth says

    I’ve always wanted to make Deviled Eggs, but never got around to looking up a recipe.
    What better time than the present? :)

  8. Wendy says

    Question: why mayo-less eggs? Isn’t that kind of an oxymoron?
    (My asking wasn’t meant to be snarky. I really am curious.)

    • elana says


      Great question with no special answer. I love the vegenaise product and it’s what I keep in my fridge to use for when I don’t make my own mayo from scratch.

      Elana :-)

  9. says

    mmmmmmm- one of my favorite snacks. and a great time to post them! we have an abundance of farm-fresh eggs starting to creep up in my fridge.

    What brand of gluten-free mustard do you use? i’ve had horrible reactions to many mustards, and haven’t found one i like.

    and a great end of pregnancy snack food- i’m at 9 months now and these sound AMAZING!!!

  10. says

    These look beautiful Elana. My kids love deviled eggs as an after school snack too. Sometimes we add minced baby gherkins and minced red bell pepper, or top with sliced olives. Now that spring is here, our hens are keeping us flush with eggs so this recipe will put some to good use.

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