Delicious Dairy-Free Deviled Eggs Recipe
Deviled Eggs are a staple, especially for Easter celebrations. We love this dairy-free, gluten-free, and soy-free recipe for deviled eggs.
Ingredients
- 1/4 spear pickle (1 tbsp diced pickle)
- 3 large green olives, minced
- 3 tbsp coconut milk chilled so it's firm
- 1/2 tsp lemon juice
- 1/4 tsp dried dill
- 1/8 tsp salt
Instructions
- Place eggs in an empty pot and cover with 2 inches of water.
- Bring water with eggs to a boil on high heat.
- Once at a rolling boil, leave the pot on the burner but turn the burner off and put a cover on the pot.
- Let the eggs and water cool for 10 or so minutes before draining the water from the pot and running cold water over the cooked eggs to prevent them from cooking further.
- Once the eggs are cooled, peel eggs and discard shells.
- Cut eggs in half and scoop out egg yolks.
- Put egg yolks into a small bowl and add the diced pickle, minced olives, coconut milk, lemon juice, dill, and salt. Mix together.
- Scoop yolk mixture back into egg whites and serve.
- Tip: don't let eggs sit out too long or the coconut milk may get runny again.
Notes
The servings say 8 because there are 8 deviled egg halves but to be honest, I think this would serve maybe 3 people because they are so good you're going to want more than one half.
As stated above, I'd suggest not leaving them out for a long time as the coconut milk may get runny again. It'd be great to set out as an appetizer before the main meal. They'll likely disappear in minutes!
These dairy-free deviled eggs are gluten-free and soy-free as well!