Devilled Eggs by Rick Grant

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Makes 20


  • 10 free-range eggs
  • 3 tablespoons gluten-free mayonnaise
  • 1 tablespoon chopped chives
  • 1 teaspoon gluten-free mustard powder
  • ¼ teaspoon gluten-free curry powder
  • ¼ teaspoon gluten-free chilli powder (optional)
  • salt flakes and black pepper, to taste


  1. Place the eggs into a large heavy-based saucepan. Cover with cold water and slowly bring to the boil, then reduce to a simmer. Stir with a wooden spoon for 2 minutes to keep the yolks in the centre of the eggs. Simmer for 6–7 minutes (in total).
  2. Drain the hot water from the pan and fill with cold water. Crack the shells of each of the eggs and allow to sit in the cold water for 4 minutes, before draining and peeling.
  3. Carefully cut each egg in half lengthways and take out the yolks, while reserving the whites.  Place the yolks into a mixing bowl and mash with a fork.  Add the mayonnaise, ¾ of the chives, the mustard, curry and chilli powders, salt and pepper and mix well to combine.
  4. Spoon the mixture into a piping bag fitted with a large star nozzle and pipe into the reserved egg white cavities. Sprinkle with the remaining chives over the top of each egg.

Nutritional Analysis

Per piece: fat 3 g, saturated fat 0.9 g, protein 3.2 g, carbohydrate 0.7 g, sodium 57 mg, energy 177 kJ (42 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.