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Gluten-free Deviled Eggs

Gluten‑free deviled eggs made with hard‑cooked eggs, GF mayonnaise, dry mustard, dill weed, salt, pepper, and optional pimento strips.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Mustard and dill match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 560 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Gluten-free Deviled Eggs

Ingredients

Directions

Prepare

  1. Halve six hard-cooked eggs lengthwise, remove yolks.

Make the filling

  1. Mash yolks; mix with mayonnaise and remainder of ingredients.

  2. If too dry, add a bit more mayonnaise.

Fill and garnish

  1. Refill egg whites, using pastry tube if desired.

  2. Trim with thin pimento strips (optional).

Nutrition, whole recipe (rough)

91Calories
7 gProtein
6 gFat
3 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Pimentonot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + dilltop 2% of all pairs
    Smell alikestrong
    Cooked together560 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + dilltop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Egg + dilltop 23% of all pairs
    Smell alikelow
    Cooked together1,008 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + mustardtop 28% of all pairs
    Smell alikemoderate
    Cooked together9,210 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks form the creamy filling, and the whites hold it as a serving shell.
Mayonnaise
Adds fat and moisture, giving the mashed yolks a smooth, spreadable texture.
Dry mustard
Adds sharp, pungent flavor that balances the richness of the yolks and mayonnaise.
Dill weed
Adds herbal aroma to the filling.

The step that matters

Mash yolks; mix with mayonnaise and remainder of ingredients.. If the yolks are not mashed finely before mixing, the filling stays lumpy and uneven. Yolks are dry and crumbly, so enough mayonnaise must be blended in to form a smooth, moist paste that holds its shape when piped or spooned.

Swap the mustard

How well each one fits the dish's main ingredients (egg, pepper, dill):

  1. Capsicumfits better
  2. Spinachfits about as well
  3. Carrotfits about as well
  4. Mustardthe original

Fit is the average pairing score against egg, pepper, dill. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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