Deviled Eggs Recipes from Amy Rota-Poulin

Posted at: 04/07/2012 9:23 AM | Updated at: 04/08/2012 10:02 AM

Easter Deviled Eggs
Amy Rota-Poulin Copyright 2012


12 hard boiled-cooked eggs, shells removed
¼ cup mayonnaise
¼ cup greek yogurt
1 teaspoon white balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fresh or freeze dried dill weed
1/4 teaspoon garlic powder
Freshly ground sea salt
I love this recipe, it is easy to throw together in a pinch! Slice the hard boiled eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, greek yogurt, vinegar, mustard, dill, garlic powder and salt.
Spoon the yolk mixture into the egg whites. Garnish with dill sprigs. Enjoy with friends and family!

California Deviled Eggs
Amy Rota-Poulin Copyright 2012

12 hard boiled-cooked eggs, shells removed
2 ripe haas avacados
2 tablespoons of red onion, minced
1 tablespoon of white balsamic vinegar
½ teaspoon of organic garlic powder
1 teaspoon white balsamic vinegar
Freshly ground sea salt and freshly ground pepper to taste
2 tablespoons of fresh tomato, minced for garnish
½ teaspoon Hungarian paprika, for garnish
These eggs have a fun and festive California flair! Slice the hard boiled eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the avacados (seed and skin removed), minced red onion, garlic powder, white balsamic vinegar, sea salt and pepper.
Spoon the yolk mixture into the egg whites. Garnish with freshly minced tomatoes and sprinkle with the Hungarian paprika.  Enjoy with friends and family!

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit http://www.glutenfreewithamy.com

Buffalo Deviled Eggs
Amy Rota-Poulin Copyright 2012


12 hard boiled-cooked eggs, shells removed
1/4 cup of gorgonzola cheese, crumbled (read label to make sure the cheese is gluten free)
1 tablespoons of red onion, minced
3 tablespoons of mayonnaise (I use Hellman’s)
2-3 tablespoon of hot sauce
1 tablespoon of Dijon mustard
1/4 teaspoon of organic garlic powder
Freshly ground sea salt and freshly ground pepper to taste
Celery, minced for garnish
If you love buffalo wings, this is the deviled egg recipe for you! Slice the hard boiled eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the gorgonzola cheese, red onion, mayonnaise, hot sauce, Dijon mustard, garlic powder, fresh lemon juice, sea salt and pepper.
Spoon the yolk mixture into the egg whites. Top each deviled egg half with minced celery. Enjoy this twist on two classic finger foods with friends and family!
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit http://www.glutenfreewithamy.com

Sausalito Shrimp Deviled Eggs
Amy Rota-Poulin Copyright 2012


12 hard boiled-cooked eggs, shells removed
½ pound of cooked shrimp, tails removed
1tablespoons of red onion, minced
3 tablespoons of mayonnaise (I use Hellman’s)
2 teaspoons of freeze dried or fresh dill
1 tablespoon of Dijon mustard
1/4 teaspoon of organic garlic powder
1 tablespoon of fresh lemon juice
Freshly ground sea salt and freshly ground pepper to taste
12 miniature shrimp for garnish
Freeze dried dill for garnish
Surf and turf served in one fancy egg! Slice the hard boiled eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Cut the cooked shrimp into tiny pieces. Add the minced cooked shrimp, red onion, mayonnaise, dill, Dijon mustard, garlic powder, fresh lemon juice, sea salt and pepper.
Spoon the yolk mixture into the egg whites. Top each deviled egg half with a miniature shrimp and a dusting of freeze dried or fresh dill. Enjoy with friends and family!
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit http://www.glutenfreewithamy.com

Smoked Salmon Deviled Eggs
Amy Rota-Poulin Copyright 2012


12 hard boiled-cooked eggs, shells removed
4 ounces of cream cheese, room temperature
4 ounces of smoked salmon, minced
1 tablespoon red onion, minced (optional)
1 tablespoon of mayonnaise (I use Hellman’s)
1 teaspoon fresh lemon juice
Freshly ground sea salt and freshly ground pepper to taste
Smoked salmon, cut into ½ inch size pieces, dill, and chives for garnish
The great gourmet egg! Slice the hard boiled eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the cream cheese, smoked salmon, red onion, mayonnaise fresh lemon juice, sea salt and pepper.
Spoon the yolk mixture into the egg whites. Top each deviled egg half with a piece of smoked salmon, sprinkle with fresh dill and chives  Enjoy these creamy, flavor packed eggs with friends and family!
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit http://www.glutenfreewithamy.com

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