Easy dinner recipes: Deviled eggs three ways for Gluten-free Wednesday

Easy dinner recipes: Deviled eggs three ways for Gluten-free Wednesday
To show off the quality of expensive caviar, serve it atop deviled eggs.
Recipe: Deviled eggs with caviar
(Gina Ferazzi / Los Angeles Times)

It's Gluten-Free Wednesday. And who doesn't love deviled eggs? Richly flavored, they're so simple to make:

Halve some hard-boiled eggs and scoop out the yolks. Mash the yolks up, fold in a little sour cream or mayonnaise, a little mustard, some chopped herbs or seasoning, and maybe a dash of Worcestershire. Dollop the filling back in the shell -- or pipe it in if you're feeling fancy -- and you've got stuffed eggs. To devil them properly, add a little heat with a dash of hot sauce or a sprinkling of cayenne pepper.


Of course, you could shake up the flavors if you're looking for something different. Here are a few suggestions:

Deviled eggs with California white sturgeon caviar: Do what chef Thomas Keller does and top the eggs with caviar. It's that simple.

Sun-dried-tomato-stuffed eggs: Throw chopped shallot, sun-dried tomatoes and capers in the filling for added color and a bit of tang. Add sprinkling of chopped basil over the finished eggs and you're set.

Deviled eggs with smoked salmon, fennel and capers: Try adding minced fennel, smoked salmon, red onions and capers to your base. Place snipped chives over the finished eggs as a final garnish. You can find the recipe below.

Check to make sure the Worcestershire and other ingredients are gluten-free before using -- you'd be surprised how many products contain gluten. Many (such as spices, a number of which include flour as an anti-caking agent) may contain trace gluten and/or are produced in facilities that also process gluten-based products.


Total time: 35 minutes / Servings: 8

Note: Celery can be substituted for the fennel; the taste is different but the crunch is there. These can be made several hours ahead and refrigerated, covered loosely with plastic wrap.

4 hard-boiled eggs, cooled, peeled, halved lengthwise

2 tablespoons light sour cream

2 teaspoons light mayonnaise

2 tablespoons finely minced fennel

2 tablespoons minced smoked salmon

2 teaspoons minced red onion


2 teaspoons drained capers


Freshly ground pepper

1 teaspoon snipped chives, for garnish

1. Place the yolks in a small bowl. Use a fork to mash them. Add the sour cream and mayonnaise. Mix until smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add salt and pepper as needed. (Be careful, as smoked salmon can be very salty).

2. Spoon the mixture into the whites, dividing evenly and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the eggs with chives.

Each serving: 47 calories; 129 mg sodium; 96 mg cholesterol; 3 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 3 grams protein; 0.09 gram fiber.

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