If you ask me, deviled eggs are the perfect party food.
These gluten free deviled eggs are a classic appetizer that everyone can enjoy, even those watching their gluten intake. The creamy filling is made with simple ingredients you probably have in your kitchen right now.
They’re topped with just the right amount of paprika and fresh herbs, making them look as good as they taste. Plus, they’re easy to make ahead of time, which is always a bonus when you’re hosting.
It’s a crowd-pleasing appetizer that works for any occasion, from casual backyard BBQs to holiday gatherings.
Why You’ll Love These Deviled Eggs
- Naturally gluten-free – Perfect for those with dietary restrictions or celiac disease, these deviled eggs are naturally gluten-free without any special substitutions needed.
- Protein-packed appetizer – With eggs and Greek yogurt as the main ingredients, these deviled eggs are loaded with protein, making them a filling and nutritious choice.
- Healthier twist – Using Greek yogurt instead of traditional mayonnaise adds extra protein while cutting down on calories and fat, without sacrificing that creamy texture you love.
- Simple ingredients – You only need 6 basic ingredients that you probably already have in your pantry and fridge to make these flavorful bites.
- Make-ahead friendly – These can be prepared in advance and stored in the fridge, making them perfect for parties or meal prep.
What Kind of Eggs Should I Use?
For deviled eggs, regular large chicken eggs from the grocery store work perfectly fine, but if you can get your hands on farm-fresh eggs, you might notice an even richer taste and deeper colored yolks. The main trick with eggs for this recipe isn’t so much about which type to buy, but rather their age – eggs that are about 1-2 weeks old are actually better for peeling than super fresh ones. When you’re ready to cook them, make sure they’re at room temperature before boiling, as this helps prevent the shells from cracking. And here’s a helpful tip: older eggs will lie on their side when submerged in water, while fresh eggs will stand upright – this can help you pick the right ones for easier peeling.
Options for Substitutions
This spicy deviled eggs recipe is naturally gluten-free and comes with several easy swap options:
- Greek yogurt: Not a fan of Greek yogurt? You can easily swap it for mayonnaise (the traditional choice), or mashed avocado for a dairy-free version. If using avocado, add a splash of lemon juice to prevent browning.
- Garlic salt: Out of garlic salt? Mix regular salt with garlic powder (use 1/4 teaspoon of each). You could also use onion salt for a different but equally tasty flavor.
- Spices (chili powder, cumin, cayenne): Feel free to adjust the heat level by reducing or increasing the cayenne pepper. You can also swap the spice mix entirely – try paprika and black pepper for a classic version, or curry powder for an Indian-inspired twist.
- Eggs: While you can’t substitute the eggs (they’re the star of the show!), you can use any size eggs you have on hand. Just adjust the filling ingredients accordingly – you might need slightly more or less depending on the size of your eggs.
Watch Out for These Mistakes While Cooking
The biggest challenge when making deviled eggs is getting perfectly cooked egg yolks without that dreaded green ring – start with eggs in cold water, bring to a boil, then remove from heat and let them sit covered for exactly 12 minutes before plunging into an ice bath.
When peeling your eggs, fresh eggs are actually your enemy – eggs that are 7-10 days old will peel much more easily, and rolling them gently on the counter before peeling helps crack the shell evenly.
A common mistake is overfilling the egg whites with your yogurt mixture – pipe or spoon just enough filling to reach the top of the white, as overfilling can make them messy and difficult to transport.
For the smoothest filling, make sure your eggs are completely cool before mixing, and try pressing the yolks through a fine-mesh strainer first to eliminate any lumps that could clog your piping bag.
What to Serve With Deviled Eggs?
These spicy deviled eggs make a great addition to any party spread or picnic setup! Since they’re already packed with protein, try pairing them with fresh veggie platters and crisp cucumber slices to balance out the richness. For a casual gathering, I like serving them alongside some gluten-free crackers or corn tortilla chips – perfect for scooping up any filling that might fall off. If you’re hosting a bigger meal, these eggs work really well as a starter before grilled meats or as part of a brunch spread with fresh fruit and potato hash.
Storage Instructions
Keep Fresh: These spicy deviled eggs will stay fresh in an airtight container in the fridge for up to 2 days. I recommend placing them in a single layer to keep their pretty presentation intact. Pro tip: wait to add any garnishes until right before serving!
Make Ahead: Want to prep these ahead? You can boil the eggs and make the filling up to 24 hours in advance. Keep the egg whites and filling separate in the fridge, then pipe the filling into the whites just before serving. This helps prevent the filling from drying out or forming a crust.
Transport: Taking these to a party? Use a deviled egg carrier or place them in a container with a tight-fitting lid. If you don’t have a special carrier, line your container with paper towels to keep the eggs from sliding around. Remember, deviled eggs are best served cold!
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 85-95 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1600
- Protein: 130-140 g
- Fat: 100-110 g
- Carbohydrates: 40-50 g
Ingredients
- 18 whole eggs
- 1 cup plain greek yogurt
- 1/2 teaspoon garlic salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
Step 1: Cook the Eggs
Place eggs at the bottom of a pot and fill it with cool water until there is about one inch of water above the eggs.
Set the pot over medium heat and wait until the water boils.
Once the water reaches a rolling boil, remove the pot from the heat and cover it with a lid.
Let the eggs cook in the residual heat for 10 minutes.
Step 2: Cool and Peel the Eggs
After the 10 minutes are up, drain the hot water and immediately place the eggs under running cool water for 3-5 minutes to stop the cooking process.
Once the eggs are cool enough to handle, gently tap each egg on the counter to create small cracks all over the shell.
Roll the egg between your hands to help loosen the shell.
Slowly peel the shell off under running water, starting from one end.
Step 3: Prepare the Egg Whites
After peeling, cut each egg in half and remove the yolks from the whites.
The yolks should pop out easily with a little bending of the white.
Set the egg whites onto your desired serving tray, ready to be filled later.
Step 4: Prepare the Filling
To achieve a smoother consistency, break up the egg yolks with a fork once they are separated from the whites.
Mix the yolks until they are in smaller pieces.
Then, blend in Greek yogurt until the mixture is well combined.
You can do this by hand with a fork or use a low-speed mixer.
Step 5: Season the Filling
Add chili powder, garlic salt, cumin, and cayenne to the yolk mixture.
Mix until all ingredients are well blended.
If you prefer spicier deviled eggs, feel free to add extra spices to suit your taste.
Step 6: Fill and Garnish the Eggs
Using a tablespoon measuring spoon, evenly scoop out the filling and place it into the cavity of each egg white.
Once all the egg whites are filled, carefully sprinkle a little bit of chili powder over each one for garnish.
Step 7: Chill and Serve
Place the completed deviled eggs in the refrigerator to chill for at least 1 hour or until they are set.
When ready, serve and enjoy your perfectly spiced deviled eggs!