Easy Deviled Eggs Recipes (Gluten-Free)

These classic deviled eggs are creamy, flavorful, and made with simple ingredients making them the perfect gluten-free appetizer or snack. With a rich, slightly tangy filling, this easy deviled eggs recipe is ideal for holidays, potlucks, Easter dinner, or everyday meals. I especially like to have these on hand for a quick and easy protein snack.

Why you’ll love this recipe

• They have a great, classic flavor
• Easy to make, with two simple methods for hard-boiled eggs
• A protein-rich snack or addition to any meal
• Made with simple ingredients (with variations)

How to make classic deviled eggs

Instant Pot Hard-Boiled Eggs

Make hard boiled eggs in the Instant Pot. Place 6 eggs on a trivet and add 1 cup of water for a 6-quart Instant Pot or 1 ½ cups of water for an 8-quart Instant Pot.

Pressure cook for 5 minutes, allow a 5-minute natural release, then transfer to an ice bath for 5 minutes. This is called the 5-5-5 method and it is my favorite method for making hard boiled eggs.

Stovetop Hard-Boiled Eggs

To make hard-boiled eggs on the stovetop, add enough water to a pot that will cover the eggs by about 1 inch, but don’t add the eggs yet. Bring the water to a boil. Remove the pot from the heat, once the water is no longer boiling, carefully lower each egg into the water. I like to use a large serving spoon to do this.

Return the pot to the heat and set a timer for 14 minutes. Bring the water back to a gentle boil and let the eggs cook until the timer goes off. Then transfer the eggs to an ice bath for 5 minutes.

How to Peel Hard-Boiled Eggs

After the 5-minute ice bath, remove the eggs. To easily peel the egg shell, tap the top part of the egg (the wider end) and then lightly roll the egg under your hand on the counter top. Start peeling from the top to remove the shell.

How to Make Deviled Eggs

Once the eggs are peeled, slice them in half lengthwise. Remove the yolk by holding the egg and using your thumb and first finger slightly push against each end and use a spoon to scoop out the yolk.

Place the yolks in a bowl and use a fork to mash them down into small crumbles.

Then add the mayonnaise, mustard, pickle juice, garlic powder, and a little salt and pepper. Use the fork and mix together until creamy. Taste the mixture and see if it needs any more salt or pepper.

Use a spoon to place the yolk mixture into the egg whites. Use a spatula or knife to push the mixture off of the spoon and try to divide it evenly into the eggs.

Once they are all filled, sprinkle a pinch of paprika over each egg.

Chill before serving for the best flavor.

Store in the fridge for up to 3-4 days. These are perfect for making ahead for a holidays or parties.

Alternatives

You can make deviled eggs with so many different flavors, so feel free to get creative. Here are a few ideas:

• Use Dijon mustard or yellow mustard.
• Replace the pickle relish with apple cider vinegar.
• Add 2 tablespoons diced pickled jalapeños or diced dill pickles.
• Add a splash of sriracha sauce for a little heat.

You can also divide the yolk mixture into separate bowls and try different flavor variations if you’d like to experiment.