Gluten Free Deviled Egg Devils Recipe
Halloween is the best time to play with your food! You can take something ordinary, like hard-boiled eggs, and turn it into something frighteningly fun, like these Gluten Free Deviled Egg Devils!
To make this recipe only look devilish and not feel that way, I’ve used some veggies to liven things up, as well as cage free eggs from Nature’s Yoke.
- 12 large cage free eggs
- 1/3 cup jarred roasted red bell peppers patted dry and coarsely chopped
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 3-4 drops hot sauce
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika plus more for dusting
- ¼ teaspoon freshly ground black pepper
- 8-10 grape tomatoes
- 18 black olive slices
Place the eggs in a pan big enough for the eggs to be in a single layer. Cover with enough cold water to go about an inch over the top of the eggs. Place over high heat and bring to a full boil. Take off the heat, cover the pan, and let sit for 12 minutes.
Run the eggs immediately under cold water. Peel the eggs and cut in half lengthwise. Place the yolks in the bowl of a food processor along with the red peppers, mayonnaise, mustard, hot sauce, salt, onion powder, paprika, and pepper. Process until smooth.
Using a small ice cream scoop, place a scoop of filling into each egg white. Sprinkle with a little paprika.
Cut the tomatoes in half lengthwise, scrape out the seeds, and cut into slivers lengthwise. Insert a sliver of tomato into the yolk mixture on either side at the top of each yolk, like horns. Insert one at the bottom in the middle, like a tongue.
Cut the olive slices in half and stick one where each eye would go, angling them, and one above the tongue where the mouth would be. Serve immediately or refrigerate until serving.
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