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Gluten Free Lasagna Soup: Cozy, Hearty & …

Last Updated on: October 3, 2025 by Matteo
Gluten Free Lasagna Soup in bowl

Gluten Free Lasagna Soup is the ultimate bowl of cozy comfort when you crave all the flavors of classic lasagna but want it gluten-free and easy. As a Tuscan born …

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Gluten Dairy Egg Free Breakfast Recipes …

Published on: October 4, 2025 by Matteo
Gluten dairy egg free breakfast recipes on a rustic table

Gluten dairy egg free breakfast recipes can feel impossible to find especially ones that taste amazing and nourish your body. I know this because I’ve been there. As a classically …

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Spooky Deviled Egg Spiders: The Cutest H …

Published on: October 3, 2025 by Matteo
Spooky Deviled Egg Spiders are my go-to Halloween appetizer for good reason: they’re fast, festive, and a total crowd-pleaser. My story with these little bites started after moving from Tuscany to the U.S., where I first discovered how fun seasonal recipes could be. In Italy, antipasti like hard-boiled eggs were always served simply, with olive oil or anchovy paste. But here? You turn them into spiders! As a chef trained in classic Italian cuisine, I never imagined I'd be crafting eggs into creepy-crawly shapes. But once I discovered my gluten intolerance, I had to rethink everything—including party food. These eggs became my saving grace: protein-packed, gluten-free, and customizable. Plus, kids love them. Let’s dive into how to make Spooky Deviled Egg Spiders—the cutest (and creepiest) Halloween snack that fits right in on a gluten-free table. Ingredients for Spooky Deviled Egg Spiders These ingredients are simple, and most of them you probably already have in your kitchen. 6 large eggs 3 tablespoons mayonnaise 1 teaspoon yellow mustard 1/2 teaspoon white vinegar or lemon juice Salt and pepper, to taste 12 black olives, pitted Paprika for garnish (optional) Bonus tip: For a high-protein twist, swap the mayo for mashed avocado or Greek yogurt. These ingredients keep this dish clean and allergy-friendly, much like my gluten-free zucchini bread —another fan favorite on cozy fall weekends. How to Make Spooky Deviled Egg Spiders (Step-by-Step) Step 1: Boil the Eggs Place eggs in a pot and cover with water. Bring to a boil over medium heat, then turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely before peeling. Step 2: Slice and Mix Cut each egg in half lengthwise. Scoop the yolks into a bowl and mash them with mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy. Step 3: Fill the Eggs Spoon or pipe the yolk mixture back into the egg white halves. For a clean presentation, use a piping bag or a sandwich bag with the corner snipped off. Step 4: Make the Spiders Slice olives in half lengthwise. Use one half per egg for the spider body. Cut the other half into thin strips to form six legs—three per side. Step 5: Garnish & Serve Lightly sprinkle paprika over the top (optional) and arrange the spiders on a bright serving tray. Just like my no-fail gluten-free brownies , these eggs are a foolproof party addition that even beginner cooks can pull off confidently. Tips for the Best Spooky Deviled Egg Spiders Don’t overcook your eggs: Use an ice bath immediately after boiling to prevent the yolks from turning gray. Use a piping bag: Makes the filling look clean and professional. Chill before serving: A short rest in the fridge helps the flavors come together. Use tweezers or toothpicks: For precise olive leg placement. Need a quick dessert to balance the savory? Try my gluten-free cheesecake bites —they’re just as easy and holiday-perfect. Creative Variations Want to give this Halloween snack your personal spin? Here are a few fun takes: 1. Avocado Deviled Eggs Use mashed avocado in place of mayo for a green "ghoulish" twist. 2. Spicy Kick Add a dash of hot sauce or finely diced jalapeño for an adult-friendly version. 3. Bacon Crunch Top each egg with a few bits of crispy turkey bacon. 4. Dairy-Free or Paleo Swap traditional mayo for a vegan or paleo-friendly version—no one will know the difference. If you love high-protein breakfast ideas too, you’ll enjoy my gluten-free egg muffins with spinach and feta , another protein-packed meal prep win. Storage Recommendations These deviled eggs are best served fresh, but they can also be prepped ahead of time. Store Like This: Component Storage Time Notes Boiled eggs Up to 3 days Keep unpeeled in a sealed container Filling only 1 day Store separately and pipe when serving Assembled eggs 24 hours Add olive spiders just before serving If you love prepping ahead like I do, don’t miss my gluten-free meal prep plan , loaded with easy ideas for busy weeks. FAQs about Spooky Deviled Egg Spiders Can I make these ahead of time? Yes! Boil the eggs and prepare the filling a day in advance. Assemble spiders just before serving for best results. What if I don’t like olives? Use sliced cherry tomatoes or black beans as alternatives for the spider bodies. Are these low-carb or keto-friendly? They sure are. Eggs, mayo, and olives are all low-carb ingredients, making them perfect for keto and paleo diets. Can I make them kid-friendly? Absolutely. Let kids build the spiders themselves—it's a great way to get them involved in the kitchen. Conclusion Spooky Deviled Egg Spiders are more than just a fun Halloween snack—they’re a gluten-free, kid-friendly, protein-packed treat that’s as joyful to make as it is to eat. Whether you're prepping for a costume party or just want to surprise your family with something playful, this recipe never fails to charm. From my Tuscan kitchen memories to your modern Halloween celebration, I hope this recipe brings a little extra joy—and maybe a few delightful shivers—to your table. And if you're in the mood for more fall-perfect recipes, don’t miss these monster smoothie bowls or the cozy comfort of gluten-free chicken noodle soup .

Spooky Deviled Egg Spiders are my go to Halloween appetizer for good reason: they’re fast, festive, and a total crowd pleaser. My story with these little bites started after moving …

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Levain Bread Gluten Free: Tangy, Chewy, …

Last Updated on: October 4, 2025 by Matteo
Gluten-free levain bread with rustic crust

Levain bread gluten free is no longer just a dream it’s a bold reality for those of us who love rustic sourdough but need to skip the wheat. I still …

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Mochi Brownies: Gluten Free Chewy Chocol …

Last Updated on: October 4, 2025 by Matteo
gluten-free mochi brownies stacked with crackled tops

Mochi brownies are the ultimate treat for chocolate lovers who crave a chewy bite with every fudgy square. Made with sweet rice flour instead of wheat, these brownies have that …

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Gluten Free Carrot Cake Cupcakes: Perfec …

Published on: October 3, 2025 by Matteo
gluten free carrot cake cupcakes fresh batch

Gluten free carrot cake cupcakes are my favorite way to bring a taste of comfort to your kitchen soft, sweet, and always satisfying. As a Tuscan-born chef who went gluten-free …

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Gluten Free Orange Chicken: Crispy, Swee …

Published on: October 3, 2025 by Matteo
Gluten-Free Orange Chicken Recipe

Gluten Free Orange Chicken brings the sweet, sticky comfort of your favorite takeout straight to your own kitchen without the wheat. In this guide, you’ll discover how to make it …

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7 Healthy Gluten Free Breakfast Meal Pre …

Last Updated on: October 3, 2025 by Matteo
Gluten-free breakfast meal prep for weight loss

Gluten free breakfast meal prep for weight loss is one of the smartest ways to start your day with energy, intention, and nourishment. Beginning your morning with a balanced, gluten …

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Gluten Free Chicken Noodle Soup: Comfort …

Last Updated on: October 3, 2025 by Matteo
gluten free chicken noodle soup

Gluten Free Chicken Noodle Soup is the ultimate comfort food for cold nights, cozy afternoons, and any time you crave a bowl of warmth without the gluten. As a Tuscan …

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Cottage Mac and Cheese (Gluten Free): Cr …

Last Updated on: October 4, 2025 by Matteo
Cottage mac and cheese (gluten free) served with parsley garnish in a white bowl with side salad

Cottage mac and cheese gluten free is the ultimate nostalgic comfort food only now, it’s remade for sensitive bellies. In this article, you’ll discover what cottage cheese brings to mac …

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About Me

 

A 47-year-old Italian pastry chef standing proudly in his gluten-free patisserie, surrounded by elegant desserts.

Ciao! My name is Matteo Romano, and I’m a 41-year-old chef originally from the rolling hills of Tuscany. A few years ago, I made the life-changing decision to move to the United States, and I now live just outside of San Francisco. My kitchen is where science meets soul, and my passion lies in creating dishes that are both gluten-free and aligned with a healthy lifestyle.

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