Deviled Eggs with No Corn, Soy or Dairy

These are garnished with a bit of paprika. Fresh dill and mint leaves
are good garnishes for deviled eggs too.

 

   Most deviled eggs are made with mayonnaise, which usually contains soybean oil (soy) and white vinegar (corn, yeast). Some deviled eggs contain sour cream (dairy, corn, yeast). These allergens are unnecessary: you can easily make excellent deviled eggs whose only allergen is the eggs themselves.

     6 chilled hard-boiled jumbo eggs

     1-1/2 Tb. freshly squeezed lemon juice (See Fruit in the Glossary)

     3 Tb. olive oil (See Oil in the Glossary)

     salt to taste (See Salt in the Glossary)

     (optional) mustard

     (optional) 1 celery stalk, chopped small

     Peel the eggs and cut them in half lengthwise. Scoop the yolks into a bowl. Mash them together with the lemon juice and olive oil.  Salt to taste, and if you like, add mustard to taste if you have some around that you are not allergic to. Stir in the celery if you would like to have some crunch. Spoon the egg yolk mixture back into the egg white halves.