Curried Deviled Eggs

So Sunday night I made Oven Fried Honey Sriracha Chicken,  Roasted  Sweet Potatoes and Figs,  and just as a side I made these deviled eggs.  I was shocked that the deviled eggs ended up being the winner.

Don’t get me wrong, those oven-fried drumsticks were really good too. If you make them, I recommend using coconut amino to replace the soy sauce to make it soy-free. Annnnd don’t you dare dump all of that amazing sauce on top of them and leave none for serving like I did.

So let’s talk about these eggs and why they were so good. They aren’t your classic deviled eggs from the deli, but really that’s a good thing. They aren’t too wet and do not taste mostly like mayo. The curry flavor works perfectly and isn’t too strong.

My four year old licked the spoon and loved it, so don’t be scared away by spice.

If you are making these for a crowd, I recommend doubling the recipe. I think these would be perfect for Easter lunch or a cookout! Also, my very favorite way to eat this is right after I make them. I think they are so much better room temp instead of chilled, but that’s not specific to this recipe. I just prefer devlied eggs that way!

P.S. If you don’t have a soy allergy, mayonnaise will work for this recommend; however I don’t recommend Miracle Whip since it will make it sweet.

Curried Deviled Eggs

Yield: 12 deviled eggs


  • 6 hardboiled eggs
  • 1/4 cup of avocado oil mayo
  • 1 teaspoon of prepared mustard
  • 1/2 teaspoon of curry powder
  • Salt and Pepper to taste


  1. Remove the shell from the eggs.
  2. Slice in half and scope the yolks out into a separate bowl.
  3. Mash the yolks.
  4. Lightly salt the egg whites.
  5. Stir in the mayo, mustard, and curry powder.
  6. Salt and pepper to taste.
  7. Scoop the yoke filling into the egg whites.
  8. Serve.


Add a little bit of vinegar to your eggs when you boil them and they will peel better. This will help your deviled eggs look nicer.

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Homemade Pantry Enchilada Red Sauce

Enchiladas are my love language. Just kidding. Sort of. Bill’s love for Mexican food combined with being gluten-free has always made Mexican restaurants a go-to option for us! When we first got married, I loved to make a variation of Real Simple’s Chicken Enchiladas. I learned that if you broiled the rolled up enchiladas (spray avocado oil or olive oil on them first) then the enchiladas would be crispy on the outside and you won’t be left with any of that mushy mess.

If you are primarily grain free like me, make these zucchini enchiladas and enjoy! I wanted to do a separate post highlighting just the red sauce, because it’s that good. It’s also soy free, gluten free, dairy free, and super frugal.

Head on over and grab my recipe at Pioneer Woman’s Tasty Kitchen. Let me know what you make!


As I’ve stated in the past, I shy away from grains (with the exception of oats and quinoa) because when you live a gluten-free life style it’s really easy to over do it on corn and rice. However, I am totally okay with the occasional gluten-free treat. Some nights just call for soup and corn bread! I love taking a bite and it transporting me back to my grandmother’s round kitchen table. She always made her cornbread in tins that were shaped like corn. I am pretty sure they were made with a mix and dipped in cane sugar, but my memory is that they’d melt in my mouth and I loved them. This corn bread is just as good but about as clean of ingredients as you can get! It’s also super frugal and you don’t have to have any special gluten-free flour blends!

I adapted this recipe if you want to check it out!

Basic Cornbread

No Flour Cornbread. Gluten-free and Refined Sugar Free


  • 2 cups of yellow corn meal
  • 2 eggs
  • 2 cups of milk + 1 teaspoon of lemon juice or 2 cups of buttermilk
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 cup of naturally refined coconut oil (make sure it's the kind that says it has a neutral flavor).
  • 1/2 teaspoon of kosher salt
  • 1 tablespoon of honey
  • Butter for greasing your pan


  1. Preheat your oven to 425 and grease a pie pan or cast iron skillet. If you use a cast iron skillet place it (greased) in the oven as it preheats.
  2. Add lemon juice to your milk and mix the remaining ingredients until it isn't lumpy.
  3. Cook for 15 minutes.
  4. Serve with butter and a yummy soup.
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I served mine with my Veggie Soup or it would be wonderful with this creamy white bean soup from Table for Two.  Enjoy!