Super Bowl Eats - Gluten-Free - Celiac Disease
Feb 1 2011

Super Bowl Eats – Gluten-Free

Super Bowl Sunday is quickly approaching.  Do you serve traditional appetizers & snacks or do you do something different?  While I am not a huge fan of football (please don’t throw anything at me), Jon and Aaron enjoy watching the game and I like the commercials.

Some of my favorite appetizers include Buffalo Chicken Dip with Celery Sticks or Tortilla Chips, Chicken Wings, Appetizer Veggie Pizza, Veggie Tray with Dill Dip, Shrimp Cocktail, Fruit Skewers, Cheese & Crackers (Crunchmaster or Blue Diamond Nut Thins).  Something we don’t have often, but Aaron made the other day are Deviled Eggs.  Deviled Eggs are perfect to add to the repertoire for Super Bowl Sunday.

Gluten-Free Deviled Eggs

Deviled Eggs are naturally gluten-free as long as the ingredients you use are gluten-free.  Aaron is the pro at making the eggs, so I leave it up to him.  I went to him this morning to get his recipe only to find that he doesn’t use one!  I will share his method and ingredients.

Aaron’s Deviled Egg ingredients:

12 hardboiled eggs (this last time he ended up with only 10 after losing 2 in a boiling accident)

Approximately 1/4 cup Hellman’s Canola Mayo (says gluten-free on the jar)

1-2 tsps Spicy Brown Mustard (Trader Joe’s)

1-2 tsps Yellow Mustard  (French’s)

Salt & pepper to taste

Paprika

1.  Cut eggs in half & remove yolks.

2.Combine all ingredients in a large bowl & mix until creamy.  Adjust seasoning & ingredients to taste.

3.  Pipe mixture back into eggs and sprinkle with paprika.  Other topping ideas- scallions, chives, pickle relish, carrots, diced red or green peppers.

They turn out fantastic every time!  I wish I could cook like he does.  🙂

Who would you like to see win the Super Bowl?

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

Comments

  1. Toni says:

    I have a question about cooking gluten-free. I use good GF flours like Pamela’s or Jules; is there something special I need to do in order to use my old recipes substituting the GF flour for regular flour? I have been wanting to try this, but I didn’t know if there’s some secret to having the recipe come out right. Especially baking.

    • Toni,

      Both Pamela’s & Jules contain xanthan gum, so you should be able to use them cup for cup in your recipes. The baked goods I have been making with Jules Flour have been close to identical to the non-gluten-free version.

      I hope this helps.

      Kim

Trackbacks/Pingbacks

  1. Crunchmaster Coupon & Super Bowl Recipe « Gluten-free is Life says:

    […] other day I talked about some appetizer ideas over on Celiac-Disease.com.  Since then I have run across another recipe that I think will be […]

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