These deviled eggs are the standard potluck appetizer that are gluten and dairy free and so easy to make.
For years I really didn’t like eggs. I’ve told the story before about how I think it may have had something to do with how every few weeks my family would go out to my uncle’s farm, collect a whole pile of eggs to sell for him back in the city. So we always had eggs from the farm in our refrigerator, but not the ones we sold. No, these were the cracked, slightly discolored ones that they couldn’t legally sell. Still fresh eggs, but sometimes we’d just have so many eggs that we didn’t know what to do with them. Mum did what she could to instill a love of eggs for my brother and myself – she made us scrambled eggs and other egg-based dishes. But I guess I just went through an egg-hating phase.
Fast forward to now, where eggs are a staple meal in our house. Whether its me spoiling myself with the perfect poached egg, or the family joining together in a quiche (see here for my favorite quiche recipe) or just having bacon and eggs for breakfast (with pancakes and maple syrup now that we’re in the US!).
Anyway, one of the popular food items that we always saw in church potluck meals was deviled eggs. In Chile, when I was discovering my rejection of all things gluten, one of the church meals we went to had some deviled eggs available and I was persuaded to try one as they were gluten-free. And it was yummy. So I vowed to make them myself. And I did – and these are awesome. Just ask the guys I fed them to recently!
Deviled eggs
(Paleo, gluten-free, dairy-free, Whole30)
Ingredients
- 6 eggs
- 1 tbs curry powder
- 1 tbs coarse-grained mustard
- 2 tbs mayonnaise (check ingredients for any allergen issues)
- Paprika for decoration
Instructions
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Hard boil the eggs - I find it easier to steam them for about 10 minutes over boiling water - and then cool rapidly in ice water.
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Peel the eggs and cut in half length-ways.
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In a small bowl, mix together the curry powder, mustard and mayonnaise until a paste is formed.
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Scoop out the yolks, keeping the whites in tact as much as possible, and add the yolks to the bowl with the curry mixture.
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Combine until well mixed.
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Scoop small spoonfuls back into the whites and sprinkle with paprika for garnish.
