Gluten-Free Deviled Eggs

Ingredients:

6 large eggs
2 tablespoons gluten-free mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt and pepper to taste
Paprika, for garnish
Fresh chives, chopped, for garnish (optional)

Instructions:

Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.

Once the water boils, remove the saucepan from the heat, cover it with a lid, and let it sit for 12 minutes.

After 12 minutes, drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. This helps in easy peeling.

Once the eggs are cool, carefully peel them and cut them in half lengthwise.

Gently remove the egg yolks and place them in a separate bowl.

Add the gluten-free mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the egg yolks.

Mash and mix the ingredients together until you have a smooth and creamy filling.

Taste the mixture and adjust the seasonings if needed.

Use a spoon or a piping bag to fill the egg white halves with the yolk mixture.

Sprinkle paprika on top of each deviled egg for flavor and garnish. You can also add chopped fresh chives for an extra burst of flavor and color.

Refrigerate the gluten-free Deviled Eggs until you're ready to serve.

These gluten-free Deviled Eggs are a classic appetizer that's perfect for parties, potlucks, or as a snack. Enjoy their creamy and savory goodness!