Gluten Free Devilish Eggs With Cheddar, Chipotle and Chives

Since it's summer time, you're probably all in need of some gluten-free recipes. I try and post as many recipes as I can but as a gluten-free teenager, I don't really have much time to create new ones! I'd really like to focus on creating more for you in the future but until then, it's nice to get some help from people who offer their recipes to be shared on here. This Gluten Free Devilish Eggs recipe is one that I'm happy to share with you as a guest post from Ted Allen of the aarp magazine. It's naturally gluten-free and something a little different to try this summer! Give it a shot!

Devilish Eggs With Cheddar, Chipotle and Chives

Serves 12

  • 1 dozen large eggs
  • 1/2 cup finely shredded cheddar cheese 
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons chopped chives
  • 6 teaspoons chopped canned chipotle chilies in adobo sauce, or more to taste
  • 1/2 teaspoon sweet paprika
  • Pinch of kosher salt
  1. Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce heat and simmer for 10 minutes; then drain and immediately plunge the eggs into an ice bath to cool.
  2. Peel the eggs, slice in half lengthwise, and scoop out the yolks. Put the whites on a platter. Pass the yolks through a sieve in a medium bowl, or just mash with a fork. Mix in the cheese, mayo, sour cream, chives (reserving 1 teaspoon for garnish), chipotles, paprika and salt.
  3. Use a pastry bag fitted with a 1/2-inch tip to pipe the filling into the whites — or, if you're less fancy, use 2 spoons. Sprinkle with the reserved chives. Cover loosely with plastic wrap and refrigerate until serving, which should be within one day.

Nutrients per serving: 148 calories, 8g protein, 2g carbohydrates, 0g fiber, 13g fat, 222mg cholesterol, 39mg sodium

Recipes reprinted from In My Kitchen by Ted Allen. Copyright (c) 2012 by Ted Allen. Published by Clarkson Potter/Publishers. Link.
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