Two Delicious GF Recipes for your Easter Brunch
By: Megan Bauer – Udi’s Face of Gluten Free
Capped Deviled Eggs
There are numerous deviled egg recipes floating around that have abandoned the classic halved egg presentation, in favor of serving this Easter staple in form of little baby chicks. I debated heavily on whether or not I thought this was cute or perhaps a tad bit creepy. Eventually, after much deliberation, I decided their little beady eyes were a little disconcerting for me but did realize the overall concept is a good one. I happen to love deviled eggs, but rarely make them because they are fairly difficult to transport. The chick concept led me to “put the cap back on”!
- 12 hard boiled eggs
- 1/4 cup of mayonnaise
- 2Tbs of Dijon mustard
- 2 tsp of pickle juice ( you could also use white vinegar but I love the pickle juice)
- salt and pepper
- Slice off the bottom side of the egg (or the side with the yolk in it) and set aside.
- Carefully remove the yolk from the rest of the egg, making sure not to break the white
- Once you have the yolks separated from the whites put in a mixing bowl and give them a good mash with a fork.
- Next add the mayo, mustard and pickle juice to the mix. Mix until smooth.
- I put the mixture in a Ziploc bag then cut one of the tips from the bag as a cheap alternative to a piping bag. Fill the hollow egg white with the yolk mixture and top off with the white you chopped off earlier.
- Sprinkle a pinch of paprika on top to complete the dish!
My Boyfriend gave me the idea of using an egg carton to transport and display the eggs. I put some spinach leaves in the bottom of the egg carton and they turned out beautiful. Perfect of a pot-luck style Easter Brunch!
Asparagus and Tomato Salad
This is a great low-carb dish to take to any family gathering or serve as a side to a seafood or poultry dish. I made this recipe a day before I needed it and I am sure it tasted better because of it.
- 4 bunches of Asparagus trimmed to 1 inch pieces
- 1 cup of chopped sweet yellow onions
- 1 container of red grape tomatoes, halved
- 1 container of yellow sun gold cherry tomatoes, halved
- 1/2 cup of your favorite balsamic vinaigrette
- salt and pepper
- Blanch the asparagus in a large pot of boiling salted water for 1 minute. Next place it in an ice bath the stop the cooking process.
- After the asparagus has cooled, place them into a large bowl and toss with the rest of the ingredients. Cover and refrigerate for 12 hours before serving.
Makes about 12 servings
What’s your favorite gluten free Easter brunch dish?