I am ALWAYS asked to bring Deviled Eggs to potlucks, they have become my “thing.” What I think sets this recipe for deviled eggs apart from many others, is the pickle juice. Trust me, these are addictive. 😉
Deviled Eggs
1 dozen Large Eggs, hard boiled (I throw in a few more for the inevitable egg that falls apart when peeling)
Mayonnaise
Vlasic Sweet Pickle Relish
Vlasic Sweet Pickle Gherkins (just the pickle juice)
- After you peel the hard boiled eggs, cut the eggs in half lengthwise.
- Scoop out the yolks and put in a bowl. Set the hard boiled egg whites aside.
- Mash the yolks with a fork or potato masher.
- Add a heaping spoon of mayo and mix to combine.
- This is the “secret”: Add pickle juice until you reach the desired taste and consistency. Go slowly, tasting as you go. You don’t want the pickle juice to overpower the egg taste and you don’t want the filling to end up runny.
Add a dollop of sweet pickle relish and stir.
I throw my egg filling into a Ziploc bag, cut off a tip on one of the corners and pipe the filling into each egg white cavity. Sprinkle with Paprika for color and enjoy!
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
When I first saw the title I thought it was a joke. Like "Now Available, Gluten-Free Water"! would be. I have never put anything glutenny inany of my eggs (unless it was the bread for french toast).Do other people normally add flour or something to deviled eggs?
Amie,You bring up a very good point! It does sound a little weird, as you would assume that deviled eggs are gluten free. However, if I have learned one thing on the gluten free diet, it is to never assume anything.I have had "deviled" eggs with soy sauce in the deviled yolk mixture in the past. Check out this recipe for example (cut and paste in your browser):http://homecooking.about.com/od/appetizerrecipes/r/blapp7.htmThat being said, I have always used the words Gluten Free in all my recipe titles, force of habit I guess 🙂