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Apple and Dill Deviled Eggs (Gluten-Free)
https://www.celiac.com/articles/22744/1/Apple-and-Dill-Deviled-Eggs-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 11/22/2011
 
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.

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.