A simple deviled egg recipe with a twist: sweet pickle relish adds a bright, tangy boost to these gluten-free deviled eggs.
A reliable deviled egg recipe belongs in every cook’s repertoire. These bite-sized appetizers are quick to prepare and perfect for gatherings, potlucks, or an easy snack.
Start with properly cooked eggs for easy peeling and a perfect texture. Place the eggs in a saucepan and cover with cold water so the water is about an inch above the eggs. Heat over medium-high until the water comes to a boil, then continue boiling for 5 minutes.
Boiling eggs for too long can cause a green ring around the yolk and a chalky texture. After 5 minutes, remove the pan from the heat and cool the eggs immediately in a bowl of ice water or by running cold water over them until they are completely cool.
Peel the eggs as soon as they are cool; refrigeration can sometimes make shells cling more tightly. You can prepare the deviled eggs a day ahead—store them in a covered container in the refrigerator until serving.
Once peeled, halve the eggs lengthwise and remove the yolks to make the filling. For this version I like to use sweet pickle relish for a little sweetness and tang, and garlic salt for a savory lift—just a few dashes to taste. Use whatever salt you prefer.
Finish each deviled egg with a dusting of paprika and a sprinkle of chives—fresh or freeze-dried both work well. These are easy to customize if you like spicier, creamier, or herb-forward fillings. Enjoy!
Deviled Eggs
Ingredients
- 5 large eggs
- 2 Tablespoons gluten-free mayonnaise
- ½ teaspoon mustard
- ½ Tablespoon sweet pickle relish
- Garlic salt and pepper, to taste
- Paprika and chives for garnish
Equipment
- Medium saucepan or pot
- Bowl of ice water or a colander to run cold water
- Small bowl for mixing the filling
- Spoon, small cookie scoop, or piping bag with a large tip for filling the whites
Method
- Place eggs in a saucepan and cover with cold water so the water is about 1 inch above the eggs. Heat over medium-high until the water reaches a rolling boil. Boil for 5 minutes.
- Remove the pan from heat and cool the eggs immediately by transferring them to a bowl of ice water or by running cold water over the eggs until completely cooled.
- Peel the eggs once they are cool. Slice each egg in half lengthwise and remove the yolks, placing the yolks in a small bowl.
- Add the mayonnaise, mustard, sweet pickle relish, garlic salt, and pepper to the yolks. Mash and mix with a fork until the filling is smooth and well combined. Adjust seasoning to taste.
- Fill the egg white halves with the yolk mixture using a small cookie scoop, a spoon, or a piping bag fitted with a large decorating tip.
- Garnish each deviled egg with a dusting of paprika and a sprinkle of chives. Serve immediately or store in a covered container in the refrigerator for up to 3 days.
Nutrition (per serving)
Serving: 1
Calories: 114 kcal
Carbohydrates: 2 g
Protein: 7 g
Fat: 9 g (Saturated: 2 g)
Cholesterol: 188 mg
Sodium: 204 mg
Sugar: 1 g
Private Notes
Click to add or keep your own notes about timing, ingredient swaps, or serving ideas.
Tried this recipe?
Let us know how it turned out and any tweaks you made.