Gluten is a protein found in grains like wheat, barley, and rye. For people with celiac disease or non-celiac gluten sensitivity, consuming gluten can cause negative health effects. Knowing which foods contain gluten is important for managing these conditions.
The short answer
Deviled eggs do not naturally contain gluten. However, deviled eggs can become contaminated with gluten through contact with ingredients that contain gluten, such as breadcrumbs or certain seasonings.
Examining the ingredients in deviled eggs
To understand if deviled eggs contain gluten, it’s helpful to look closely at the ingredients that go into making them:
- Eggs – Eggs themselves do not contain gluten. Chicken eggs are purely made up of proteins, fats, and vitamins/minerals.
- Mayonnaise – Most mayonnaise is gluten-free, though some brands may have minute amounts of gluten due to cross-contamination. It’s best to check labels and use a brand marked gluten-free.
- Mustard – Plain yellow mustard is gluten-free. Some specialty mustards contain gluten, so check ingredient lists.
- Relish – Pickle relish is generally gluten-free, though some varieties have wheat flour added. Check the label.
- Salt and pepper – Salt and pepper as standalone spices do not contain gluten.
- Paprika – Paprika spice on its own is gluten-free.
- Dill – Fresh or dried dill weed does not contain gluten.
- Breadcrumbs – Breadcrumbs are not gluten-free. They contain wheat and can contaminate otherwise gluten-free deviled eggs.
- Flour – Wheat flour contains gluten and should be avoided in deviled eggs.
As you can see, the core ingredients in deviled eggs are naturally gluten-free. The exceptions are breadcrumbs and wheat flour, which are sometimes used as coatings or thickeners. It’s best to avoid these.
Risk of cross-contamination
Even if the ingredients themselves are gluten-free, deviled eggs can still pick up traces of gluten during preparation and serving:
- Cutting boards – Cutting boards used for bread can transfer gluten to eggs.
- Spreaders – Shared knives or spoons may be contaminated.
- Toasters – Toasting bread near eggs can spread airborne gluten.
- Thickening agents – If flour is used to thicken mayo, gluten gets transferred.
- Dusting agents – Breadcrumb toppings spread gluten to the egg surface.
To avoid cross-contamination, preparation should be very careful:
- Use a clean, dedicated cutting board and utensils.
- Toast bread separately from preparing eggs.
- Cook eggs before adding any questionable ingredients.
- Skip breadcrumb garnishes.
Are recipes with breadcrumbs or flour gluten-free?
Some deviled egg recipes intentionally include breadcrumbs or flour as coatings or thickeners. For example:
- Breaded deviled eggs – Eggs coated in wheat breadcrumbs and baked.
- Floured deviled eggs – Eggs dusted with wheat flour before serving.
- Thickened deviled eggs – Mayo thickened with a roux made of wheat flour.
These recipes are not gluten-free because they contain gluten ingredients. Avoid them if you need a strictly gluten-free diet.
Tips for keeping deviled eggs gluten-free
Here are some useful tips for keeping deviled eggs gluten-free:
- Check ingredient labels carefully and avoid anything with wheat, barley, rye.
- Look for brands marked “gluten-free” when buying items like mayo.
- Make eggs using dedicated prep tools not used for bread.
- Cook eggs before adding dressings/garnishes.
- Avoid breadcrumb coatings or anything breaded.
- Don’t use wheat flour as a thickener.
- Serve eggs on their own platter, not near breads.
What about allergies?
Along with gluten, deviled eggs may contain allergens like:
- Eggs – Obviously a concern for those with egg allergies.
- Mustard – Some mustard varieties contain allergens like sulfites.
- Soybean oil – Used in some mayonnaises.
- Dairy – In mayo, cheese, or sour cream variations.
Those with food allergies should check all ingredients and avoid their allergen. Cross-contamination is also a risk if cooking tools or prep surfaces aren’t properly cleaned between uses.
What about eating out?
If ordering deviled eggs at a restaurant or event, extra care is needed:
- Tell servers you need gluten-free options.
- Ask about ingredients and preparation methods.
- Request that eggs aren’t dusted with wheat flour.
- Avoid topping options like croutons.
- Check for risk of cross-contamination from shared surfaces.
Even if a menu lists deviled eggs as an appetizer, you still need to vet them carefully to ensure safety.
Making safe substitutions
To keep deviled eggs gluten-free, ingredient substitutions can help:
| Instead of… | Use… |
|---|---|
| Breadcrumbs | Gluten-free breadcrumbs, pork rinds, or nut meal |
| Wheat flour (for thickening) | Cornstarch, tapioca flour, or xanthan gum |
| Unsafe mustard | Gluten-free yellow mustard |
| Regular mayo | Mayo marked gluten-free |
With these simple swaps, you can enjoy delicious gluten-free deviled eggs. Just be vigilant about cross-contamination.
What about other egg dishes?
Like deviled eggs, plain hard-boiled eggs are gluten-free on their own. But other egg dishes can contain hidden gluten:
- Scrambled eggs – Use caution with add-ins like pancake batter or wheat flour.
- Frittatas – May have wheat-flour-based fillings.
- Quiche – Check pie crust ingredients.
- Egg salad – Ensure mayo and other ingredients are gluten-free.
- Eggs benedict – Watch out for muffins or toast.
With all egg dishes, scrutinize additional ingredients and garnishes for gluten sources.
Conclusion
Deviled eggs made with core ingredients like eggs, mayonnaise, and mustard are naturally gluten-free. However, the addition of breadcrumbs, wheat flour, or contaminated tools/surfaces introduces gluten risk. To keep deviled eggs gluten-free, use safe ingredient swaps, dedicated prep tools, and care to prevent cross-contamination from glutenous foods.
With some simple diligence, you can safely enjoy delicious gluten-free deviled eggs even with celiac disease or gluten intolerance.
