September 1, 2009


Deviled Eggs – What can I eat that’s gluten free?

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.

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
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:
Cut 6 hardboiled eggs in half lengthwise.  Squeeze or scoop the egg yolks into a small bowl.  Add to the egg yolks:

1 tsp. vinegardeviled eggs
1 tsp. mustard (I used Dijon)
2 1/2 Tb. mayonnaise
1/4 tsp. salt

Beat well until the yolks are smooth.  You can 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.  If desired, sprinkle with paprika just before serving.

View Printable Recipe

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)
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I love deviled eggs too! Those look yummy.

Cinde ~ Gluten Free Taste of Home
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!
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!
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.
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.
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
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!
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.

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