Deviled Eggs – 6 ways


Deviled Eggs, done 6 ways - GFCFSF


  • 12 large eggs
  • 1/2 cup GFCFSF mayonnaise (like Hellman's Canola Oil Mayo)
  • 2 teaspoons brown or yellow mustard (like Grey Poupon)
  • 1/4 cup finely chopped sweet GF pickles or GF  sweet pickle relish
  • salt and white pepper, to taste


Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites.


Optional toppings include bacon, ham, chives, paprika, crab, smoked sea salts, avocado, chipotle powder or whatever your imagination can come up with.  Enjoy!


Deviled Eggs for the purists
Deviled Eggs done 6 ways - GFCFSF