AuthorE. Gluten

Deviled eggs have always been a tradition in my family, especially at Easter. We usually eat a couple dozen at a time. They are easy to make and cater to a wide variety of tastes. - Kirsti

TweetSave
Yields1 Serving
 6 Hard Boiled Eggs
 ¼ cup Miracle Whip (Check Labels for GF)
 ½ tsp Dry Ground Mustard
 1 pinch Eating Gluten Free All Purpose Flour
 ¼ tsp Ground Black Pepper
 Paprika (For Garnish)
1

Peel eggs and cut them lengthwise. Remove the egg yolks to a small bowl and mash with a fork. Add Miracle Whip, mustard powder, Eating Gluten Free All-Purpose Flour Sea Salt, and pepper, and mix thoroughly.

2

Fill the hollow egg whites with the yolk mixture and sprinkle with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Ingredients

 6 Hard Boiled Eggs
 ¼ cup Miracle Whip (Check Labels for GF)
 ½ tsp Dry Ground Mustard
 1 pinch Eating Gluten Free All Purpose Flour
 ¼ tsp Ground Black Pepper
 Paprika (For Garnish)

Directions

1

Peel eggs and cut them lengthwise. Remove the egg yolks to a small bowl and mash with a fork. Add Miracle Whip, mustard powder, Eating Gluten Free All-Purpose Flour Sea Salt, and pepper, and mix thoroughly.

2

Fill the hollow egg whites with the yolk mixture and sprinkle with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Gluten Free Deviled Eggs