Heavenly Gluten Free Devils

Nothing gets gobbled up on the buffet table quicker than the tantalizing flavors of a deviled eggs. Simply heavenly and often naturally gluten free, classic deviled eggs are great but it's fun to turn this GF classic into contemporary with a few new ingredients. Lemon, basil, blue cheese, bacon, chives and the list goes on. There are no hard and fast rules of these tasty treats but it does start with the perfectly boiled eggs.

The method we find the best is the boil and rest process:

Place eggs in a large saucepan or Dutch oven and cover them with 1 inch of water over the top. Bring the water to a boil over medium heat (not high) and when the eggs boil completely, remove them from the heat and let sit for 15 minutes. Drain and cover completely with cold water and add a few ice cubes. Let sit another 5-10 minutes before peeling.

If you have room in your kitchen for this, consider purchasing a deviled egg tray. They make displaying and serving the eggs easy and look great. Target and Walmart have inexpensive trays.

Gluten Free Blue Cheese and Bacon Devils

12 eggs ½ cup mayonnaise ¼ cup crumbled blue cheese (1 oz), Boar's Head 1 tablespoon finely chopped green onions 1 teaspoon Dijon mustard ¼ teaspoon freshly ground pepper ... teaspoon salt 3 slices bacon, crisply cooked, crumbled

1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; add cold water and a few ice cubes. 2. To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water. 3. Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks. 4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

Classic Deviled Eggs

12 hard boiled eggs ½ cup mayonnaise 2 tablespoons milk of choice (or 2 tablespoons half-and-half cream) 1 teaspoon dried parsley flakes½ teaspoon dried chives ½ teaspoon ground mustard powder ...-¼ teaspoon dried dill weed (or to taste) ¼ teaspoon salt (or to taste, I use seasoned salt) ¼ teaspoon paprika (a little more for dusting the eggs) ... teaspoon fresh ground black pepper ... teaspoon garlic powder

1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; add cold water and a few ice cubes 2. Slice the eggs in half lengthwise; remove the yolks, and set whites aside. 3. In a small bowl, mush yolks well with a fork, leaving no small lumps. Add all of the ingredients (adjusting to suit taste) mix well to combine. 5. Spoon or pipe egg yolk mixture evenly into the whites. Sprinkle with paprika. Cover and refrigerate at least 30 minutes before serving.

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