Deviled eggs are a classic—easy to make in advance and always a crowd favorite. This spicy version will add a fun flare to your gathering, with a red and green garnish to keep everyone in the holiday mood.
Start by gently slicing the eggs in half lengthwise. Scoop the yokes into a bowl and place the egg whites on a platter. Add the mayo, mustard, sriracha, salt and pepper to the yokes. Mix together well. Then, using a piping bag if possible, fill the egg whites with the filling. If you don’t have a piping bag, you can use a zip-lock bag with the tip cut off. Top each egg with a pinch a chives and sprinkle of paprika.
Calories: 60, Carbohydrates: 1 g, Protein: 3 g, Fat: 4.5 g, Cholesterol: 95 mg, Sodium: 150 mg, Fiber: 0 g
Laura Hahn Carroll, author of the cookbook Around the World One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.