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  • Jefferson Adams
    Jefferson Adams

    Apple and Dill Deviled Eggs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: The finished apple and dill deviled eggs. Photo: CC--stu_spivak

    Messing with the beloved deviled egg can be a dangerous gambit in my family. Luckily, a little apple goes a long way in this recipe. I like a bit more tang so I tend towards equal parts mayo and mustard in my filling, but you could easily use more mayonnaise like most recipes call for.

    The finished apple and dill deviled eggs. Photo: CC--stu_spivakIngredients:
    6 hard-boiled eggs
    ½ Granny Smith apple, diced
    ½ shallot, diced
    1 tablespoon butter
    1 tablespoon fresh parsley, chopped
    ½ tablespoon fresh dill, chopped
    1 ½ tablespoons mayonnaise
    1 ½ tablespoon Dijon mustard
    Salt and pepper to taste

    Preparation:
    Melt butter in pan over medium-heat and add shallots. Add apple and sauté for 1-2 minutes. Add parsley and cook another minute longer. Remove from heat.

    Slice eggs in half lengthwise and combine yolks with mayonnaise, mustard and apple mixture in a bowl. Season with a pinch of salt and pepper.

    Spoon a dollop into each egg white and sprinkle with fresh dill.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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