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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.

Deviled Eggs
Serves: 10 deviled 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 (very finely) diced celery
  • 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