25+ Delicious Gluten-Free Easter Egg Recipes You’ll Love

Easter is a time for celebration, family gatherings, and, of course, delicious food.

Eggs are often the star of the show, whether they’re part of your Easter brunch, a fun decoration, or featured in various dishes.

But for those following a gluten-free diet, finding tasty and festive egg recipes can be a challenge.

Fortunately, we’ve rounded up a collection of 25+ creative, gluten-free Easter egg recipes that will make your holiday feast both flavorful and safe for all to enjoy.

From deviled eggs to savory quiches, and even egg-filled salads, these recipes offer something for everyone.

Whether you’re looking for an appetizer, side dish, or a main course, these gluten-free recipes will inspire you to make the most of this iconic Easter ingredient.

Plus, they’re all easy to prepare and designed to be a hit with both gluten-free and non-gluten-free eaters alike.

So, get ready to take your Easter menu to the next level with these delicious and festive egg recipes!

25+ Delicious Gluten-Free Easter Egg Recipes You’ll Love

Easter is the perfect occasion to showcase your culinary skills, and with these 25+ gluten-free Easter egg recipes, you can do so while accommodating dietary restrictions.

Whether you’re preparing for a family brunch or hosting an elegant dinner, these recipes offer a variety of options that will please everyone at the table.

From classic favorites like deviled eggs to innovative dishes like gluten-free Easter egg soup, there’s no shortage of creativity in this collection.

So, this Easter, let eggs be the star of your table and enjoy the peace of mind that comes with serving gluten-free recipes everyone can savor.

With these dishes, your holiday will be filled with flavor, fun, and plenty of egg-cellent moments!

Gluten-Free Easter Deviled Eggs

Deviled eggs are a classic Easter treat, and these gluten-free deviled eggs are a perfect addition to your holiday spread. Made with simple ingredients, this recipe gives you a rich and creamy filling that’s smooth, tangy, and full of flavor. Whether you’re serving them as an appetizer or a snack, these gluten-free deviled eggs will be a hit at your Easter gathering.

Ingredients:

• 12 large eggs
• 3 tbsp mayonnaise (gluten-free)
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp paprika (optional)
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Boil the Eggs: Place the eggs in a pot, cover with water, and bring to a boil over medium-high heat. Once the water boils, reduce the heat to a simmer and cook the eggs for 10 minutes.
2. Cool and Peel: After the eggs are cooked, transfer them to a bowl of ice water for about 5 minutes to cool. Once cooled, peel the eggs and cut them in half lengthwise.
3. Prepare the Filling: Remove the yolks from the egg whites and place them in a bowl. Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until well combined.
4. Fill the Eggs: Spoon the filling into the hollowed-out egg whites or use a piping bag to pipe the mixture for a more polished look. Sprinkle paprika on top for an extra touch of flavor and color.
5. Garnish and Serve: Garnish with freshly chopped chives or parsley for added freshness.

These gluten-free deviled eggs are a fantastic option for Easter, offering a creamy, satisfying bite with a perfect balance of flavors. They’re easy to make ahead of time, allowing you to focus on other Easter preparations. Plus, they’re sure to be enjoyed by both gluten-free and non-gluten-free guests alike. Try customizing the filling with your favorite ingredients to make this dish truly your own!

Gluten-Free Easter Egg Salad

A hearty and vibrant gluten-free Easter egg salad can be a perfect side dish or sandwich filling during your Easter celebrations. This creamy egg salad is loaded with crunchy vegetables, fresh herbs, and the satisfying taste of hard-boiled eggs. It’s a versatile recipe that can be served on its own or in gluten-free wraps, making it an ideal dish for Easter gatherings.

Ingredients:

• 8 large eggs, hard-boiled and chopped
• 1/2 cup mayonnaise (gluten-free)
• 1 tbsp Dijon mustard
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1 tbsp fresh parsley, chopped
• 1 tsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Eggs: Peel and chop the hard-boiled eggs into bite-sized pieces. Set aside in a large mixing bowl.
2. Combine the Ingredients: Add the mayonnaise, Dijon mustard, chopped celery, red onion, and parsley to the bowl with the eggs. Stir to combine.
3. Season the Salad: Drizzle in the apple cider vinegar and season with salt and pepper. Mix until the dressing is evenly distributed and the salad has a creamy consistency.
4. Chill and Serve: Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve Suggestions: Serve the egg salad in gluten-free wraps, on top of gluten-free crackers, or as a side dish alongside your Easter main course.

This gluten-free egg salad is a great way to use up those extra hard-boiled eggs after Easter egg hunts. It’s creamy, flavorful, and loaded with texture from the celery and onion. Whether you serve it as a sandwich, salad, or snack, this dish is sure to be a favorite at your Easter table. It’s quick to prepare, can be made ahead of time, and provides a light yet satisfying option for gluten-free guests.

Gluten-Free Easter Chocolate Eggs

For those with a sweet tooth, these gluten-free Easter chocolate eggs are a delightful treat. Made with rich, smooth chocolate and filled with a creamy, gluten-free filling, they are perfect for Easter egg hunts, dessert tables, or gift-giving. These homemade chocolate eggs are as delicious as they are festive, making them a must-have for your holiday celebrations.

Ingredients:

• 2 cups gluten-free chocolate chips (dark or milk chocolate)
• 1/2 cup powdered sugar
• 1/4 cup almond butter (or peanut butter)
• 1/2 tsp vanilla extract
• 1 tbsp coconut oil (optional, for smoothness)
• 1/4 cup mini gluten-free marshmallows (optional, for texture)

Instructions:

1. Melt the Chocolate: In a double boiler or microwave, melt the chocolate chips with the coconut oil, stirring frequently until smooth and glossy.
2. Prepare the Filling: In a separate bowl, combine the powdered sugar, almond butter, and vanilla extract. Mix until smooth. Add mini marshmallows if using for a fun texture.
3. Mold the Eggs: Using an Easter egg-shaped mold, spoon a small amount of melted chocolate into each cavity, making sure to coat the bottom and sides. Place the mold in the freezer for about 10 minutes to set.
4. Add the Filling: Once the chocolate shells are set, add a spoonful of the filling into the center of each egg. Then, cover the filling with more melted chocolate to seal the eggs.
5. Chill and Set: Place the filled molds back in the freezer for at least 30 minutes, or until the chocolate is firm.
6. Remove from Mold: Carefully pop the chocolate eggs out of the mold and enjoy!

These gluten-free Easter chocolate eggs are a festive and indulgent treat that everyone will love. With a smooth chocolate shell and a creamy filling, they’re the perfect combination of flavors and textures. They also make great homemade gifts or additions to your Easter dessert table. Customize the filling with your favorite ingredients or keep it simple for a classic chocolate egg. Either way, these eggs will be a delightful way to celebrate the holiday with those who are gluten-free.

Gluten-Free Easter Egg Muffins

These gluten-free Easter egg muffins are a fun, savory twist on traditional egg dishes. Packed with protein-rich eggs, fresh veggies, and cheese, they make a perfect breakfast or brunch item for your Easter gathering. Easy to customize with your favorite ingredients, these gluten-free muffins are a great way to enjoy a delicious and wholesome start to your holiday.

Ingredients:

• 6 large eggs
• 1/4 cup milk (or dairy-free milk)
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup diced bell peppers (red, yellow, or green)
• 1/4 cup spinach, chopped
• 1/4 cup diced onions
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil or cooking spray for greasing muffin tin

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or cooking spray to prevent sticking.
2. Prepare the Veggies: In a small bowl, combine the diced bell peppers, onions, and chopped spinach.
3. Mix the Egg Mixture: In a large bowl, whisk the eggs and milk until well combined. Stir in the garlic powder, salt, pepper, and shredded cheese. Add the prepared veggies and mix everything together.
4. Fill the Muffin Tin: Spoon the egg mixture evenly into the muffin tin cups, filling each about 2/3 full.
5. Bake: Bake the muffins in the preheated oven for 15-18 minutes, or until the eggs are fully set and the tops are slightly golden.
6. Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm, or refrigerate for later enjoyment.

These gluten-free Easter egg muffins are a savory, protein-packed breakfast option that will brighten up your Easter brunch. The combination of eggs, veggies, and cheese creates a satisfying dish that is also versatile—perfect for customizing to your tastes. They are easy to prepare in advance and can be enjoyed warm or cold, making them a great make-ahead choice for busy Easter mornings. Whether served on their own or as part of a larger spread, these egg muffins are sure to impress!

Gluten-Free Easter Egg Soup

This gluten-free Easter egg soup is a light, comforting dish that makes a wonderful starter or side for your holiday meal. Featuring a delicate broth, fresh herbs, and hard-boiled eggs, it’s a nourishing and refreshing dish that captures the essence of spring. The addition of vegetables and seasonings creates a flavorful and well-rounded soup that’s perfect for your Easter table.

Ingredients:

• 4 cups gluten-free chicken or vegetable broth
• 4 large eggs, hard-boiled and chopped
• 1/2 cup diced carrots
• 1/4 cup chopped celery
• 1/2 cup fresh spinach or kale, chopped
• 1 tsp dried thyme
• 1 tsp fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add the Vegetables: Add the diced carrots, chopped celery, and spinach (or kale) to the pot. Let the vegetables cook in the broth for about 10 minutes, or until tender.
3. Add the Seasonings: Stir in the dried thyme, fresh lemon juice, salt, and pepper to season the broth.
4. Add the Eggs: Gently add the chopped hard-boiled eggs into the soup and stir. Allow the soup to simmer for another 5 minutes to heat through.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

This gluten-free Easter egg soup is a light and wholesome dish that perfectly complements the richness of Easter feasts. The smooth broth, paired with tender vegetables and flavorful seasonings, creates a comforting and balanced meal. It’s also a wonderful way to use up leftover Easter eggs in a creative way. Whether served as a starter or alongside other dishes, this soup is an elegant addition to your holiday menu, offering both warmth and freshness to your celebration.

Gluten-Free Easter Egg Pancakes

These gluten-free Easter egg pancakes offer a delightful and festive way to enjoy breakfast on Easter morning. Soft, fluffy, and full of flavor, these pancakes are made with gluten-free ingredients and topped with colorful scrambled eggs for an extra burst of springtime fun. This recipe is perfect for those who want to combine breakfast and Easter eggs in a delicious and unique way.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tbsp sugar (optional)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup milk (or dairy-free milk)
• 2 large eggs
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract
• 3 large eggs, scrambled (for topping)
• Fresh fruit or syrup for garnish

Instructions:

1. Prepare the Pancake Batter: In a large bowl, whisk together the gluten-free flour, sugar (if using), baking powder, baking soda, and salt. Add the milk, eggs, melted butter, and vanilla extract, and whisk until smooth.
2. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown and cooked through.
3. Scramble the Eggs: In a separate pan, scramble the eggs until soft and fully cooked.
4. Assemble the Pancakes: Stack the pancakes on plates and top with scrambled eggs. Garnish with fresh fruit, syrup, or any other desired toppings.

These gluten-free Easter egg pancakes bring a fun and festive twist to your holiday breakfast. The fluffy pancakes serve as a delicious base for the scrambled eggs, creating a savory-sweet combination that’s sure to please. This recipe is not only gluten-free but also a great way to get creative with your Easter morning meal. Whether served to guests or as a family treat, these pancakes are a great way to celebrate Easter in style.

Gluten-Free Easter Egg Casserole

This gluten-free Easter egg casserole is a hearty and satisfying dish, perfect for a brunch or dinner on Easter Sunday. Made with layers of eggs, vegetables, and gluten-free bread, this casserole is packed with flavor and texture. The combination of creamy eggs, savory veggies, and a cheesy top makes it an ideal main dish that will impress your guests, while also catering to gluten-free dietary needs.

Ingredients:

• 6 large eggs
• 1 cup milk (or dairy-free milk)
• 1 1/2 cups gluten-free bread cubes (preferably day-old)
• 1/2 cup shredded cheddar cheese (or dairy-free cheese)
• 1/2 cup chopped onion
• 1/2 cup diced bell peppers
• 1/4 cup spinach, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with cooking spray or olive oil.
2. Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onions, bell peppers, and spinach, and sauté for 5-7 minutes, until the vegetables are softened. Set aside.
3. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Assemble the Casserole: Layer the gluten-free bread cubes in the bottom of the baking dish, followed by the sautéed vegetables. Pour the egg mixture evenly over the bread and vegetables. Top with shredded cheese.
5. Bake the Casserole: Bake the casserole in the preheated oven for 35-40 minutes, or until the eggs are fully set and the top is golden brown.
6. Cool and Serve: Let the casserole cool for a few minutes before cutting into squares and serving.

This gluten-free Easter egg casserole is a crowd-pleasing dish that brings together the flavors of spring in a single bite. The layers of eggs, veggies, and gluten-free bread absorb the flavors beautifully, while the cheese adds a rich finish. Perfect for a brunch or dinner, this casserole is easy to make ahead and can be customized with different vegetables and cheeses to suit your tastes. Serve it as a main dish or alongside a fresh salad for a well-rounded Easter meal.

Gluten-Free Easter Egg Smoothie

This gluten-free Easter egg smoothie is a refreshing and nutrient-packed drink that’s perfect for starting your day or as a post-Easter brunch treat. Combining creamy yogurt, bananas, and a bit of honey, with a surprising twist—egg yolks for added protein—this smoothie is a wholesome option for those looking to enjoy a deliciously creamy beverage with an extra boost of nutrition.

Ingredients:

• 2 large egg yolks (pasteurized if preferred)
• 1 ripe banana
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/2 cup milk (or dairy-free milk)
• 1 tbsp honey or maple syrup
• 1/4 tsp vanilla extract
• Ice cubes (optional, for thickness)

Instructions:

1. Prepare the Ingredients: Peel the banana and break it into pieces. Separate the egg yolks from the whites and place them in the blender. If you are concerned about raw eggs, ensure they are pasteurized for safety.
2. Blend the Smoothie: Add the banana, Greek yogurt, milk, honey, vanilla extract, and ice cubes to the blender. Blend on high for 30-40 seconds until smooth and creamy.
3. Taste and Adjust: Taste the smoothie and add more honey or milk if you prefer a sweeter or thinner consistency.
4. Serve: Pour the smoothie into a glass and enjoy immediately.

This gluten-free Easter egg smoothie is a fun, nutritious way to incorporate eggs into your morning routine. The smooth texture from the yogurt and banana pairs wonderfully with the protein boost from the egg yolks. It’s an excellent way to start your Easter morning, providing lasting energy and a delicious flavor. With its creamy consistency and natural sweetness, this smoothie will satisfy both kids and adults alike while supporting a balanced, gluten-free lifestyle.

Gluten-Free Easter Egg Roll-Ups

These gluten-free Easter egg roll-ups are a fun and portable way to serve eggs at your holiday celebration. Using gluten-free tortillas or wraps, you can easily create a savory snack or lunch with hard-boiled eggs, fresh veggies, and a flavorful dressing. These roll-ups are customizable, making them a great option for picky eaters or those with dietary restrictions.

Ingredients:

• 4 large hard-boiled eggs, peeled and sliced
• 4 gluten-free tortillas or wraps
• 1/4 cup hummus or ranch dressing (gluten-free)
• 1/2 cup shredded lettuce
• 1/4 cup shredded carrots
• 1/4 cup cucumber, thinly sliced
• Salt and pepper to taste

Instructions:

1. Prepare the Tortillas: Lay the gluten-free tortillas flat on a clean surface. Spread a thin layer of hummus or ranch dressing on each tortilla.
2. Layer the Ingredients: On top of the hummus, layer the shredded lettuce, sliced cucumber, and shredded carrots. Add a few slices of hard-boiled eggs and season with salt and pepper.
3. Roll Up the Tortillas: Carefully roll up the tortillas, folding in the sides as you go, to form a tight wrap.
4. Slice and Serve: Slice each roll-up into 1-inch pieces and serve immediately. You can also wrap them tightly in plastic wrap for an easy-to-transport snack.

These gluten-free Easter egg roll-ups are an easy, customizable dish that is perfect for serving at a family picnic or as a light appetizer for your Easter gathering. With the combination of eggs, fresh vegetables, and a creamy dressing, each bite is packed with flavor and texture. They’re not only great for those following a gluten-free diet but also a fun and colorful addition to your Easter menu. These roll-ups can be made ahead of time, making them a convenient option for busy hosts.

Gluten-Free Easter Egg Salad

This gluten-free Easter egg salad is a refreshing, creamy dish that’s perfect for any springtime celebration. Made with hard-boiled eggs, fresh vegetables, and a tangy homemade dressing, it’s a great side dish or sandwich filling. The creamy texture from the mayonnaise and mustard pairs beautifully with the crunch of celery and onions, making this salad a classic choice for your Easter spread.

Ingredients:

• 6 large hard-boiled eggs, peeled and chopped
• 1/2 cup mayonnaise (or dairy-free mayo)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup red onion, finely diced
• 1/4 cup celery, diced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Eggs: Peel and chop the hard-boiled eggs into small pieces. Place them in a medium mixing bowl.
2. Make the Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
3. Mix the Salad: Add the diced red onion, celery, and chopped parsley to the bowl with the eggs. Pour the dressing over the egg mixture and stir gently to combine.
4. Chill and Serve: Refrigerate the egg salad for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or on gluten-free bread for an egg salad sandwich.

This gluten-free Easter egg salad is a versatile dish that can be served in a variety of ways. It works beautifully as a side dish, sandwich filling, or even a topping for gluten-free crackers. The combination of creamy dressing and crunchy vegetables gives it a satisfying texture, while the fresh parsley adds a burst of color. This egg salad can be made ahead of time, making it a great option for a stress-free Easter meal or picnic. It’s a classic favorite that everyone can enjoy, regardless of dietary preferences.

Gluten-Free Easter Egg Poppers

These gluten-free Easter egg poppers are a fun and bite-sized snack that’s perfect for Easter appetizers or a light side dish. Made by stuffing mini bell peppers with a creamy egg filling, these poppers are colorful, tasty, and packed with flavor. They’re also incredibly easy to prepare and can be served both warm and cold, making them a great party food.

Ingredients:

• 8 mini bell peppers
• 4 large eggs, hard-boiled and chopped
• 1/4 cup cream cheese (or dairy-free cream cheese)
• 2 tbsp mayonnaise
• 1 tsp mustard
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Prepare the Bell Peppers: Slice the tops off the mini bell peppers and remove the seeds. Set them aside.
2. Make the Filling: In a medium bowl, mash the hard-boiled eggs with cream cheese, mayonnaise, mustard, garlic powder, salt, and pepper until smooth and creamy.
3. Stuff the Peppers: Spoon the egg mixture into the hollowed-out bell peppers, pressing gently to fill them completely.
4. Garnish and Serve: Garnish with fresh parsley or chives. Serve the egg poppers immediately or refrigerate until ready to serve.

These gluten-free Easter egg poppers are an easy and crowd-pleasing appetizer that will add a pop of color to your Easter spread. The creamy egg filling perfectly complements the sweetness of the mini bell peppers, creating a delicious and satisfying snack. You can make these ahead of time and store them in the fridge, making them a convenient option for your holiday festivities. Whether served as a party appetizer or a fun addition to your Easter brunch, these egg poppers are sure to be a hit!

Gluten-Free Easter Egg Quiche

This gluten-free Easter egg quiche is a savory, comforting dish that makes a perfect addition to your Easter brunch or dinner. Packed with eggs, cheese, and fresh vegetables, it’s an easy-to-make, gluten-free option that everyone will love. The flaky gluten-free crust combined with a creamy, flavorful filling makes this quiche a standout dish for your holiday celebration.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 6 large eggs
• 1 cup milk (or dairy-free milk)
• 1/2 cup shredded cheese (cheddar, mozzarella, or dairy-free cheese)
• 1/2 cup spinach, chopped
• 1/4 cup diced bell peppers
• 1/4 cup diced onion
• Salt and pepper to taste
• 1 tsp dried thyme or fresh parsley (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the gluten-free pie crust on a baking sheet to catch any drips during baking.
2. Prepare the Filling: In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded cheese, spinach, bell peppers, and onion, and mix until everything is evenly combined.
3. Pour and Bake: Pour the egg mixture into the prepared pie crust. Sprinkle the dried thyme or parsley over the top for extra flavor.
4. Bake the Quiche: Bake the quiche in the preheated oven for 30-35 minutes, or until the eggs are set and the top is slightly golden.
5. Cool and Serve: Allow the quiche to cool for 5-10 minutes before slicing and serving.

This gluten-free Easter egg quiche is a hearty, flavorful dish that makes an ideal addition to your Easter table. The savory filling, with eggs, vegetables, and cheese, offers a comforting and satisfying bite. The gluten-free crust holds everything together beautifully, and the quiche can be made ahead of time and served warm or at room temperature. It’s a perfect way to enjoy Easter eggs in a new and creative form, while accommodating any gluten-free dietary needs. Whether you serve it as the main dish or alongside other sides, this quiche will be a delicious centerpiece at your celebration.

Gluten-Free Easter Egg Muffins

These gluten-free Easter egg muffins are a delightful combination of savory and light, perfect for an Easter breakfast or brunch. Made with scrambled eggs, vegetables, and a sprinkle of cheese, they are baked into individual portions, making them a convenient and fun way to enjoy eggs on the go. Packed with protein and flavor, these muffins are a great way to feed a crowd while catering to gluten-free diets.

Ingredients:

• 6 large eggs
• 1/2 cup shredded cheese (cheddar, mozzarella, or dairy-free cheese)
• 1/4 cup diced bell peppers
• 1/4 cup diced onion
• 1/4 cup spinach, chopped
• 1/4 cup milk (or dairy-free milk)
• Salt and pepper to taste
• 1/2 tsp garlic powder
• Olive oil spray for greasing the muffin tin

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil spray.
2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
3. Add the Veggies and Cheese: Stir in the diced bell peppers, onion, spinach, and shredded cheese, mixing until evenly distributed.
4. Fill the Muffin Tin: Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 of the way.
5. Bake the Muffins: Bake for 15-18 minutes or until the eggs are set and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the muffins cool for a few minutes before removing from the tin. Serve warm or at room temperature.

These gluten-free Easter egg muffins are a quick and delicious option for breakfast or brunch. They’re easy to customize with your favorite vegetables and cheeses, and can be made ahead of time for a grab-and-go breakfast. Perfect for busy mornings or feeding a crowd, these muffins are full of flavor and protein, making them a satisfying choice for your Easter celebration. Whether you enjoy them on their own or paired with fresh fruit, these muffins are sure to be a hit with everyone.

Gluten-Free Easter Deviled Eggs

Gluten-free Easter deviled eggs are a classic, crowd-pleasing appetizer that everyone loves, and they’re easy to make gluten-free without compromising on taste. The creamy yolk filling, flavored with mustard, mayo, and a dash of paprika, is piped back into the halved egg whites for a delicious, bite-sized treat. These deviled eggs make an excellent addition to your Easter table, offering both flavor and elegance.

Ingredients:

• 12 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise (or dairy-free mayo)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 1/4 tsp paprika
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and the whites on a serving platter.
2. Make the Filling: Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
3. Fill the Egg Whites: Spoon the egg yolk mixture into a piping bag or a zip-top bag with the tip cut off. Pipe the filling into the center of each egg white.
4. Garnish and Serve: Sprinkle the deviled eggs with paprika and garnish with fresh parsley or chives. Serve chilled.

These gluten-free Easter deviled eggs are an elegant and delicious appetizer that adds a touch of sophistication to your Easter gathering. The creamy filling and simple seasoning make for a rich and flavorful bite. They’re naturally gluten-free, so everyone can enjoy them, and they are easy to make ahead, allowing you to enjoy the celebration without much stress. Whether served as a starter or part of a larger buffet, these deviled eggs are always a hit with guests.

Gluten-Free Easter Egg Soup

This gluten-free Easter egg soup is a light yet hearty dish, perfect for the holiday season. The soup is made with a delicate chicken or vegetable broth, combined with fluffy beaten eggs, creating a silky texture that’s both satisfying and refreshing. The addition of fresh herbs and a squeeze of lemon adds a burst of brightness, making it a perfect starter for your Easter dinner or a standalone meal.

Ingredients:

• 4 cups chicken or vegetable broth (gluten-free)
• 4 large eggs
• 1 tbsp olive oil
• 1/2 cup carrots, diced
• 1/4 cup celery, diced
• 1/4 cup onion, diced
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Prepare the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced carrots, celery, and onion, and sauté for 5-7 minutes until the vegetables are tender.
2. Add the Broth: Pour in the chicken or vegetable broth, dried thyme, garlic powder, salt, and pepper. Bring the soup to a simmer and cook for an additional 5 minutes.
3. Add the Eggs: In a small bowl, beat the eggs. Slowly pour the beaten eggs into the simmering broth, stirring gently to create silky egg ribbons in the soup.
4. Finish the Soup: Stir in the lemon juice, adjust the seasoning to taste, and remove the soup from the heat.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

This gluten-free Easter egg soup is a light, comforting, and flavorful way to start your holiday meal. The delicate texture of the egg ribbons combined with the savory broth creates a satisfying soup that is both nourishing and refreshing. The addition of fresh lemon juice and parsley brings a vibrant touch, making this soup the perfect introduction to your Easter feast. Whether served as a starter or enjoyed on its own, this gluten-free Easter egg soup is sure to impress your guests.

Note: More recipes are coming soon!