These are the Best Gluten Free Deviled Egg Recipes in the History of the World. Or at least the best ones I've found so far.
Whatever. It's my blog.
Classic Deviled Eggs - it's a starting place, and a good one. Get all crazy with paprika & olives for garnish if you want to, I won't judge you.
BLT Deviled Eggs - totally obvious (to me, anyway) and totally yum.
Green Deviled Eggs & Ham - my favorite deviled eggs of all time. And not just because I'm obsessed with Dr. Seuss.
Deviled Eggs with Crab - there' s a fabulous version of these at MarketBar in San Francisco, and I order them every time. At home, I toss in a bit of mascarpone. You're gonna thank me -
Sriracha and Wasabi Deviled Eggs - Rooster Sauce (Sriracha) makes almost everything better. Eggs are no exception.
Sun Dried Tomato & Chive Deviled Eggs - Chive on! But do it with sun-dried tomatoes.
Got a version I need to try? Send me the deets at firstname.lastname@example.org - I'm always open to egg-tastic suggestions!
Yeah, I went there. Had to.
JJ Wolf says
Cover eggs with cold water in kettle. Place on burner, bring to a boil. Remove from burner, cover with lid, let sit for 13-15 min. Set pan under running cold water. After peeling and slicing eggs in half, remove yolks and place in Magic Bullet type blender container. Add mayonnaise, mustard, creamy horseradish sauce, sweet onion salad dressing, salt, pepper, and dill weed. Blend all ingredients, spoon into egg whites. Sprinkle with paprika, and dill.