Gluten-Free Zesty Deviled Eggs

Gluten-Free Zesty Deviled Eggs

What's summer without deviled eggs? Horseradish and ground mustard put zip into this easy make-ahead recipe.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

12

servings

6
hard-cooked eggs
1/2
cup finely shredded cheese (2 ounces)
2
tablespoons chopped fresh parsley
3
tablespoons mayonnaise, salad dressing or half-and-half
1
teaspoon prepared horseradish
1/2
teaspoon ground mustard
1/8
teaspoon salt
1/4
teaspoon pepper
Tiny cooked shrimp, sliced olives or sliced pimiento, if desired
  1. Peel eggs; cut lengthwise in half. Slip out yolks and mash with fork. Mix yolks and remaining ingredients except shrimp.
  2. Fill egg whites with egg yolk mixture, heaping it lightly. Garnish with shrimp.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Do-Ahead Tip
Cover these zesty eggs and refrigerate up to 2 days before your picnic.
Special Touch
Top each egg with a small sprig of dill weed just before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 85
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 3 g,),
  • Cholesterol 115 mg;
  • Sodium 110 mg;
  • Total Carbohydrate 1 g
    • (Dietary Fiber 0g,
  • Protein 4 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.