Deviled Eggs

Traditional deviled eggs often don’t have pickle relish, but we grew up with these and I find it adds a nice flavor and texture. Deviled eggs are always a crowd pleaser that get gobbled up, but they do take a fair amount of time to make, with boiling the eggs, peeling, slicing, making the filling, and then piping into the whites.

Right now there aren’t specific amounts listed (mostly I’m just listing the ingredients so I remember).

Also, if you’re making these gluten free, they’re naturally gluten free. BUT make sure to use a new jar of mayo or one that’s dedicated to be gluten free, otherwise you could end up with crumbs from double dipping from previous sandwich-making. 

Deviled Eggs

  • Servings: varies
  • Difficulty: medium
  • Print

It’s not Easter without deviled eggs!


  • Hard-Boiled Eggs
  • Salt
  • Mayonnaise (or new jar/dedicated gluten free mayo)
  • Sweet Relish
  • Paprika


Hard-boil eggs for 10 minutes, then cool. Peel eggs and cut in half lengthwise. Place yolks in a bowl and whites on egg plate. Mash the yolks to remove chunks (such as with a pastry cutter), then add a few large spoonfuls of mayo and a few small spoonfuls of relish. Mix together and adjust mayo and relish as desired. Before filling, lightly salt the egg whites. Place the filling in a pastry bag with the largest star tip possible (to prevent clogging). Pipe the filling into the whites. Garnish with a dusting of paprika.

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