Deviled eggs are one of my favourite appetizers. They are easy to make, and usually gluten-free. Some mayonnaise uses malt vinegar (barley), so just check the ingredients.

Start by boiling eggs. They need to be hard boiled, so the yolk makes a nice firm filling. Use your favourite way to boil eggs: in a pot of water, using a instant pot or an egg boiler. Then cool the eggs in an ice bath (ice cubes and cold water in a bowl), peel and cut in half length wise. Gently scoop out the yolks into a bowl.

Methods for Boiling Eggs

1. DASH Rapid Egg Cooker: My favourite way to boil eggs is to use my DASH egg cooker. See photo above.
2. Instant Pot: If I need to boil a large amount of eggs than the Instant Pot is my second choice.
3. Boil in water: This is my go to when travelling, and I don't have access to my DASH egg cooker or instant pot. Also, I use the boil in water method if I'm making boiled eggs to be coloured for Easter. You have to poke a hole in the egg when using the DASH egg cooker, and if colouring eggs I want to keep the egg white, white.
4. Oven: I've not tried this method, but some swear by it.
5. Air Fryer: My friend loves this method. I haven't tried it yet.

Use the one that you are comfortable with. You just need to boil eggs.

The DASH Rapid Egg Cooker is easy to use. Just fill the small plastic measuring cup to the hard boil line and pour the water on to the heating plate. Add the number of eggs you want to cook into the boiling tray, don't forget to use the small metal needle in the bottom of the measuring cup to poke a hole in each egg. This is so the eggs don't explode. Cover and press the start button on the front and wait till the timer goes off. Turn off and unplug and voila boiled eggs!

Follow your Instant Pot instructions. My 6 quart instructions for 8-12 eggs: Add eggs and 1 1/2 cups (375 mL). Cook pressure level on High for about 3 to 5 minutes and use natural release venting method.

Using a pot. I put the eggs in a single layer in the pot, and cover with cold salted water. Bring water to a boil, and then lower to a simmer and cook covered for about 5 minutes. Some recipes call for putting the eggs in cold water and bringing to a rapid boil, then turning off the heat, put on the lid, and leave the eggs in the hot water for about 12 minutes. Which method do you use?

For the oven method: Preheat oven to 325 Fahrenheit. Put eggs into a muffin tin. This prevents them from rolling around. Bake for about 30 minutes for hard boiled.

Air Fryer method: Preheat your air fryer to 250 Fahreheit. Put the eggs into the air fryer basket. Cook for about 15 minutes for hard boiled.

For all methods of cooking, after the eggs are done plunge them into a water/ice bath for about 10 minutes. This will make the eggs easier to peel.

I make a basic deviled egg filling: egg yolks, mayonnaise, mustard, salt and pepper. Mash the egg yolks first and then add the rest of your ingredients.

Sometimes I like to add a little relish.

Optional Additions

• 1 teaspoon of vinegar or pickle juice
• 1/4 mashed avocado
• 1-2 teaspoons bacon bits
• chives or spring onion or dill to garnish
• sprinkle ofcayenne pepper
• 1 teaspoon diced pimentos
• 1 tablespoon minced green or red pepper
• 1 teaspoon relish or chopped pickles

Mix the filling ingredients until combined and then fill the egg whites. You can use a small spoon or put the filling in a piping bag. I usually just use a spoon.

I use a small spoon to put the filling into the egg whites. If you want to make the eggs fancy, you can put the filling in a piping bag, and pipe the filling in. Sprinkle with paprika.

Gluten-Free Deviled Eggs

Ingredients

• 4 eggs
• 1-2 tablespoons mayonnaise
• 1 teaspoon mustard
• 1 teaspoon relish (optional)
• salt & pepper to taste
• 1/8 teaspoon paprika to sprinkle on top of the eggs.

Directions

1. Boil eggs using your favourite method. Put in an ice bath for about 10 minutes. Peel. Cut in half lengthwise. Scoop out the yolks into a bowl.
2. Mash the yolks with a fork.
3. Add the mayonnaise, mustard, salt and pepper. Mix until combined.
4. Add optional ingredients: relish. Mix.
5. Using a small spoon or piping bag, put the filling into the egg whites.
6. Sprinkle with paprika.
7. Serve.
8. They can be made ahead of time. Wrap with saran wrap or put in a tupperware container and store in the fridge.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.