Italian Deviled Eggs [0000949]

Ingredients:

6 large eggs
2 tablespoons mayonnaise (gluten-free)
1 teaspoon Dijon mustard (gluten-free)
1/2 teaspoon white wine vinegar (gluten-free)
1/4 teaspoon paprika
Salt and pepper, to taste
1-2 tablespoons fresh chives, finely chopped
Smoked paprika, for garnish (gluten-free)
Pickled jalapeño slices, for garnish (optional, gluten-free)

Instructions:

Place the eggs in a saucepan and cover them with water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 9-12 minutes.

Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. This makes them easier to peel.

Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.

Mash the egg yolks with a fork until they are finely crumbled.

To the mashed yolks, add mayonnaise, Dijon mustard, white wine vinegar, paprika, salt, and pepper. Mix well until you have a smooth, creamy filling.

Spoon the yolk mixture into a piping bag or a zip-top bag with a corner snipped off. Alternatively, you can use a spoon to fill the egg whites.

Pipe or spoon the filling into the egg white halves.

Garnish each deviled egg with a sprinkle of smoked paprika and a slice of pickled jalapeño, if desired.

Refrigerate your gluten-free Deviled Eggs for at least 30 minutes before serving to allow the flavors to meld.

These gluten-free Deviled Eggs are a classic appetizer that's always a hit at parties and gatherings. Enjoy their creamy and savory goodness!