We often serve deviled eggs at Easter. And with so many dyed, hard-cooked eggs at our house, I was happy to make them this year. It’s the perfect appetizer or snack to serve while everyone is gathering and getting the meal prepared. Everyone seems to enjoy them.
I don’t always use a recipe, but the last time I made them I scribbled down some notes on what I did on a sticky note. I was happy to find my notes this year, but decided it was time to type it up and make it more permanent. So, here’s what I like to do for yummy deviled eggs. Although, not in the picture, they taste good with a little slice of avocado, too. 
Gluten-Free Deviled Eggs
Ingredients:
14 large eggs
1/2 Cup Mayonnaise
1 Tbsp Mustard (prepared)
3 Tbsp Sweet Pickle Relish
2 bacon slices cooked until crispy, and cut into pieces (optional garnish)
Paprika (optional garnish)
Directions:
- To hard-cook eggs, place all eggs in a large pot and cover completely with cool water. (Keep eggs in a single layer. If your pot isn’t big enough, cook them in batches.) Bring water to a rolling boil over medium-high heat. Once the water is boiling, put a lid on the pot, turn off the heat, and remove the pot from the heat. Leave the eggs covered in hot water for 15 minutes, then gently move the eggs to a bowl of ice-water to cool down.
- Once the eggs are cool enough, peel and remove the shells from the eggs. Slice the eggs in half lengthwise, and remove the yolks.
- Place the yolks in a medium size bowl and mash or break-up with a whisk. Add the mayonnaise, mustard, pickle relish, and whisk together until well combined.
- Use a pastry bag or plastic bag with a wide tip or opening to transfer the yolk mixture into the hollow of the white egg halves. Or, just use a spoon to scoop the mixture into the egg whites.
- If desired, garnish the deviled eggs with crispy bacon pieces and a sprinkle of paprika.
Notes:
If you are purchasing mayonnaise, mustard, and relish from a store, don’t forget to check the ingredients on the label. Although they’re usually gluten-free, it’s always a good idea to check the ingredients for hidden gluten.