There’s always room for deviled eggs at a gathering, and they’re effortless to customize with a variety of bold flavors. Below is a dependable base recipe for gluten-free Deviled Eggs, followed by three inspired variations that elevate this classic bite: Deviled Eggs with Pickled Shrimp and Dill, Deviled Eggs with Pancetta and Pecorino, and Deviled Eggs with Anchovy and Radish.
Gluten-Free Deviled Eggs
MAKES 16. For the creamiest filling, pass the yolk mixture through a fine-mesh sieve before piping it into the whites. These can be made up to 2 hours ahead and kept chilled until serving.
Ingredients
8 hard-boiled eggs, peeled and halved lengthwise
6 tablespoons mayonnaise
2 tablespoons gluten-free Dijon mustard
1/8 teaspoon cayenne pepper
Kosher salt, to taste
Method
Remove the yolks from the eggs and place them in a bowl. Arrange the egg white halves on a serving platter. Mash the yolks with a fork, then stir in the mayonnaise, mustard, and cayenne until smooth. Season with kosher salt to taste. For a velvety texture, press the mixture through a fine sieve. Transfer the yolk mixture to a pastry bag fitted with a plain tip or use a resealable sandwich bag with a small corner snipped off, and pipe the filling into the egg white halves.
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Deviled Eggs with Pancetta and Pecorino
MAKES 16. This elegant riff on bacon and eggs is irresistible—plan to make plenty, because they disappear fast.
Ingredients
1 recipe Deviled Eggs (above)
3 pieces pancetta or bacon, fried until crisp and broken into shards
2 ounces Pecorino, thinly sliced into small strips
Freshly ground black pepper
Method
Prepare the base deviled eggs. Top each filled egg with a crispy shard of pancetta or bacon and a thin strip of Pecorino. Finish with a crack of freshly ground black pepper. Serve immediately so the pancetta stays crisp.
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Deviled Eggs with Anchovy and Radish
MAKES 16. Anchovy adds savory depth while thin radish slices provide a refreshing crunch.
Ingredients
1 recipe Deviled Eggs (above)
2 radishes, sliced very thin
8 anchovy fillets, halved
1 heaping tablespoon fresh tarragon leaves
Method
Cut half of the radish slices into half-moons for easier garnish. Fill the eggs with the prepared yolk mixture, then top each one with half an anchovy fillet, a radish half-moon, and a few tarragon leaves. Serve at once so the radish stays crisp.
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Deviled Eggs with Pickled Shrimp and Dill
MAKES 16. Quick-pickled shrimp lend bright acidity that pairs beautifully with the creamy yolk filling. Allow the shrimp to marinate for at least 6 hours for best flavor.
Ingredients
8 cooked, peeled, and deveined shrimp (tails removed)
2 bay leaves
1 strip lemon zest
1 thinly sliced clove garlic
1/4 teaspoon crushed fennel seeds
Pinch hot pepper flakes
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
4 teaspoons red wine vinegar
1 recipe Deviled Eggs (above)
1/4 cup fresh dill sprigs, for garnish
Method
In an 8-ounce container, combine the shrimp with bay leaves, lemon zest, sliced garlic, crushed fennel seeds, and a pinch of hot pepper flakes. In a small bowl, whisk together the olive oil, lemon juice, and red wine vinegar. Pour the dressing over the shrimp, cover, and refrigerate for at least 6 hours or overnight to let the flavors develop. When ready to serve, slice each shrimp lengthwise and place one half on each filled deviled egg. Garnish with a small sprig of fresh dill.
Recipes Niki Ford
Photography Lauren Burke