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Herbed Deviled Eggs with Crispy Gluten-Free Breadcrumbs Recipe

MAKES 24 
Author Meg van der Kruik

Ingredients

  • 12 eggs
  • 2 slices gluten-free sandwich bread
  • 2 teaspoons unsalted butter
  • 1/2 small clove garlic, finely grated on a microplane or pressed
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons minced chives
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh thyme
  • 1-1/2 teaspoons gluten-free whole-grain Dijon mustard
  • 1/4 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon red pepper flakes for garnish (optional)

Instructions

  1. Have ready a large bowl of ice water. Place the eggs in a large pot, add water to cover by 1 inch, bring to a boil, uncovered, then immediately cover. Remove from the heat, let sit for 12 minutes, then transfer immediately to the ice water to cool for 5 minutes, and peel.
  2. Meanwhile, remove the crusts from the bread slices. In a food processor, process the bread into crumbs. In a skillet over medium heat, melt the butter. Add the garlic and breadcrumbs and stir frequently until the breadcrumbs are golden brown and crisp, 4 to 5 minutes. Set aside to cool.
  3. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a mixing bowl. Mash completely with a fork. Stir in the mayonnaise, sour cream, chives, parsley, thyme, mustard, lemon zest, and lemon juice until combined. Season with salt and pepper to taste. Using a small spoon, piping bag, or ziplock plastic bag with a corner snipped, fill the egg whites with the yolk mixture.
  4. Just before serving, sprinkle the deviled eggs with breadcrumbs, season with red pepper flakes, and serve.