3 Gluten-Free Deviled Egg Recipes for Every Party
There’s a place for deviled eggs at every party. Better still, it’s easy to dress them up with a variety of added flavors. Here we provide the base recipe for Deviled Eggs plus three ways to make them new and exciting for your guests: Deviled Eggs with Pickled Shrimp and Dill, Deviled Eggs with Pancetta and Pecorino Cheese, and Deviled Eggs with Anchovy and Radish.
Gluten-Free Deviled Eggs
MAKES 16 If you want perfectly creamy results, pass the yolk mixture through a fine-mesh sieve before piping it onto the egg whites. Make these eggs up to 2 hours in advance and store them in the fridge.
8 hard-boiled eggs, peeled and halved lengthwise
6 tablespoons mayonnaise
2 tablespoons gluten-free Dijon mustard
1/8 teaspoon cayenne pepper
Kosher salt
Remove the yolks from the eggs and
set them in a bowl. Place the egg whites on a serving platter. Mash the yolks
with a fork, then stir in the mayonnaise, mustard, and cayenne. Season to taste with salt.
Transfer the yolk mixture to a pastry bag fitted with a plain tip or a sandwich bag with a small hole cut into one corner and pipe the yolk mixture onto the egg whites.
***
Deviled Eggs with Pancetta and Pecorino
MAKES 16 Make more than you think you’ll need of this glamorous two-bite interpretation of bacon, eggs, and cheese. They’re impossible to resist.
1 recipe Deviled Eggs (above)
3 pieces pancetta or bacon, fried like bacon until crisp and broken into shards
2 ounces pecorino cheese, sliced thin into bite-size strips
Freshly ground pepper
Garnish each deviled egg with a shard of pancetta and a bit of pecorino. Finish with a little pepper.
***
Deviled Eggs with Anchovy and Radish
MAKES 16 Anchovy adds extra umami to this luscious favorite, while radish adds surprise crunch.
1 recipe Deviled Eggs (above)
2 radishes, sliced thin
8 anchovy fillets, halved
1 heaping tablespoon tarragon leaves
Half the radish slices to create half moons.
Garnish each deviled egg with a piece of anchovy fillet, a radish half moon, and a few tarragon leaves.
***
Deviled Eggs with Pickled Shrimp and Dill
MAKES 16 Here shrimp gets 6 hours in pickling liquid to bring a palate-heightening acidity to the classic deviled egg.
8 peeled and deveined cooked shrimp without tails
2 bay leaves
1 strip of lemon zest
1 thinly sliced clove garlic
1⁄4 teaspoon crushed fennel seeds
Pinch hot pepper flakes
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
4 teaspoons red wine vinegar
1 recipe Deviled Eggs (above)
1/4 cup fresh dill sprigs, for garnish
In an 8-ounce container, combine the shrimp, bay leaves, lemon zest, garlic, fennel seeds, and hot pepper flakes.
In a small bowl whisk together the olive oil, lemon juice, and red wine vinegar. Pour the marinade over the shrimp, cover, and refrigerate for 6 hours or overnight.
To serve, slice each shrimp in half lengthwise, garnish each deviled egg with a shrimp half and a sprig or two of fresh dill.
Recipes Niki Ford
Photography Lauren Burke
