A plate of devilled eggs is a classic appetizer that is perfect for any occasion. A super bowl spread, potluck, picnic, or just because! If you’re looking for a devilled egg recipe without mayo, you’ve come to the right place. These devilled eggs are made without mayonnaise and are still creamy, flavorful, and delicious. There are three different ways to make these no mayo devilled eggs. The first method uses Greek yogurt in place of mayo, the second uses sour cream, and the third uses avocado and the final one is a mayo-free version that uses a blend of spices. No matter which method you choose, you’re sure to end up with a delicious appetizer that everyone will love. So, if you’re looking for a deviled eggs recipe without mayo, try one of these no-mayo versions.
No Mayo Deviled Eggs (Greek Yogurt) (4)
Use pantry staples to make a healthier version of classic deviled eggs without sacrificing the creamy texture of the filling.
- 12 large hard boiled eggs, peeled and halved
- 1/4 cup plus 2 tablespoons plain Greek yogurt
- 2 teaspoons white vinegar
- 1 tablespoon yellow mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon freshly cracked black pepper
- 1 teaspoon granulated sugar
- Chives, chopped (optional)
- In a food processor, combine the egg yolks, Greek yogurt, white vinegar, yellow mustard, kosher salt, garlic powder, black pepper, and granulated sugar. Pulse until the mixture is smooth.
- Scoop the mixture into a piping bag or a zip-top bag with the corner snipped off and pipe it into the egg whites.
Calories: 43 g | Sugar: 0.6 g | Sodium: 77.7 mg | Fat: 2.8 g | Saturated Fat: 0.9 g | Carbohydrates: 0.7 g | Fiber: 0 g | Protein: 3.4 g | Cholesterol: 93.6 mg |
Read More: Chicken Quesadilla Recipe
No Mayo Deviled Eggs (Sour Cream) (2)
Sour cream provides a creamy, tangy filling for these no mayo deviled eggs.
- 6 large or extra-large eggs hard-boiled, peeled, and chilled
- 1/4 cup sour cream
- 1/2 teaspoon yellow mustard
- 2 teaspoons sweet pickle relish
- 1/4 teaspoon salt
- 2 teaspoons chopped fresh chives or dill plus more for garnish
- paprika for garnish
- Cut the eggs in half lengthwise and remove the yolks into a medium bowl. Set the egg white halves aside on a plate or platter.
- Mash the yolks with a fork or potato masher until they are fairly smooth. Add the sour cream, mustard, sweet pickle relish, and salt and mix until smooth. Stir in the chopped fresh chives or dill.
- Scoop or pipe the mixture into the egg white halves. Sprinkle with paprika and additional chopped fresh chives or dill, if desired. Serve immediately or cover and refrigerate for up to 2 days.
Calories 134 g | Total Fat 9 g | Saturated Fat 3 g | Cholesterol 323 mg | Sodium 264 mg | Potassium 110 mg | Dietary Fiber 0.1 g | Sugars 2 g | Protein 11 g |
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No Mayo Deviled Eggs (Avocado) (1)
- 4 hard boiled eggs
- 2 tablespoons mashed avocado
- 1/2 teaspoon mustard
- 1/4 teaspoon lemon juice
- Salt and pepper, to taste
- Dill weed, to taste
- Paprika, for garnish
- Cut the eggs in half lengthwise and remove the yolks to a medium bowl. Set the egg white halves aside on a plate or platter.
- Mash the yolks with a fork or potato masher until they are fairly smooth. Add the mashed avocado, mustard, and lemon juice and mix until smooth. Season with salt, pepper, and dill weed to taste.
- Scoop or pipe the mixture into the egg white halves. Sprinkle them with paprika.
Serving Size:1 egg or 2 halves | Calories: 89 g | Protein: 6 g | Fat: 6 g | Carbohydrates: 1 g | Sugar:1 g |
No Mayo Deviled Eggs (Spicy Filling) (3)
A bunch of superfoods team up in this healthy, easy-to-make deviled egg filling. The secret ingredient? garlic hummus!
- 6 large eggs
- 1 Tbsp plain or garlic hummus
- 1 tsp dijon or spicy mustard
- 1 tsp apple cider vinegar
- 1 tsp olive oil or avocado oil
- 1 ½ tsp raw honey (or sub maple syrup)
- 1/4 tsp ground turmeric
- 1 pinch cayenne pepper
- 1 pinch smoked paprika, plus more for topping
- 1/4 tsp sea salt, plus more to taste
- 1-3 Tbsp water
- Fresh chives or dill
- Hard boil eggs then carefully peel and slice in half lengthwise.
- Scoop out the yolks into a medium sized bowl and set egg white halves aside.
- To the bowl of yolks, add all remaining ingredients except water, fresh herbs, and smoked paprika. Mash and mix everything together until smooth, using a fork, potato masher, or immersion blender.
- Taste and adjust seasonings as needed, then add 1-3 Tbsp water to thin – I usually only need 1-2 Tbsp.
- Scoop or pipe the mixture into the egg white halves. Sprinkle with smoked paprika and fresh chives or dill, then Serve immediately.
What Makes Deviled Eggs Deviled?
Deviled eggs are a classic American dish that can be traced back to the early 1800s. The dish gets its name from the fact that the eggs are “deviled” or spiced up with a variety of different ingredients. Common additions to deviled eggs include mayonnaise, mustard, pickles, and paprika.
While the exact origins of deviled eggs are unknown, it is believed that the dish was created in the United States. It is also believed that the dish was originally created as a way to use up leftover eggs.
Deviled eggs are a popular dish for a variety of occasions, including potlucks, picnics, and holiday gatherings. They can be served as an appetizer or main course. Deviled eggs can also be made ahead of time and refrigerated until ready to serve.
What’s The Difference Between Deviled Eggs And Angel Eggs?
There is no difference between deviled eggs and angel eggs. Both dishes are made with boiled eggs that are then filled with a variety of different ingredients.
The name angel eggs gained traction because some Christian families prefer not to reference the word “devil” in their homes. The Duggars, a reality TV Christian family known for their large family, are known to make and serve angel eggs instead of deviled eggs.
Is There A Substitute For Mayonnaise In Deviled Eggs?
You may not want to use mayo in your deviled eggs for a few reasons: you may be watching your waistline, you may be in the mood for a new take on the classic dish, or you may simply not like the taste of mayonnaise. Whatever the reason, there are a few substitutes that you can use in place of mayonnaise in your deviled eggs.
- Sour cream: Sour cream is a popular substitute for mayonnaise in many dishes, and deviled eggs are no exception. It will give your deviled eggs a tangy flavor that is sure to be a hit with your guests.
- Greek yogurt: Greek yogurt is another popular substitute for mayonnaise. It is thick and creamy, similar to mayonnaise, but it is also lower in fat and calories and higher in protein (5).
- Avocado: Avocado is a great substitute for mayonnaise if you are looking for a healthier option. It is full of healthy fats and fiber. It is also creamy and will give your deviled eggs a unique flavor.
- Certain cheeses: Certain creamy cheeses, such as creme fraiche, can also be used in place of mayonnaise. These cheeses will add a richness to your deviled eggs that may be missing with other substitutes. Creme fraiche is a type of French cheese that is similar to sour cream. It is thick and creamy, making it a perfect substitute for mayonnaise. Other fresh cheese varieties, such as ricotta, can also be used.
Why Do You Put Vinegar In Deviled Eggs?
The vinegar is added to the water when boiling the eggs so that they will be easier to peel. In the filling, the vinegar helps to prevent the egg yolks from turning green. It also gives a nice tang to the dish.
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What Is The Best Way To Boil Eggs For Deviled Eggs?
The best way to boil eggs for deviled eggs is to place them in a single layer at the bottom of a saucepan:
- Add enough cold water to cover the eggs by about an inch.
- Bring the water to a boil over medium-high heat.
- Once the water is boiling, remove the pan from the heat and let the eggs sit in the hot water for about 12 minutes.
- After 12 minutes, place the eggs in a bowl of ice water. Let them sit in the ice water for at least 5 minutes. This will stop the cooking process and make them easier to handle.
- Once the eggs are cooled, gently tap them all over with a spoon. This will help to loosen the shells so that they are easier to remove. Start at the large end of the egg and peel away the shell.
What Is The Best Way To Store Devilled Eggs?
Deviled eggs can be made up to 2 days in advance and stored in the refrigerator. To store them, place the eggs in a single layer on a plate or in a container. Cover them with plastic wrap or a lid and refrigerate until you are ready to serve.
When you are ready to serve the eggs, remove them from the refrigerator and let them come to room temperature. This will take about 30 minutes.
The Bottom Line
While mayo is the traditional ingredient in deviled eggs, there are a variety of substitutes that you can use to create a delicious and unique dish. Use the recipes above to inspire your next deviled egg creation!
This article is intended for general informational purposes only and does not address individual circumstances. It is not a substitute for professional advice or help and should not be relied on to make decisions of any kind. Any action you take upon the information presented in this article is strictly at your own risk and responsibility!
- Avocado Deviled Eggs (2018, gethealthyu.com)
- CLASSIC NO-MAYO DEVILED EGGS (2017, foodal.com)
- Mayo-Free Deviled Eggs (2020, minimalistbaker.com)
- No Mayo Deviled Eggs (2022, bigflavorstinykitchen.com)
- The Benefits of Eating Greek Yogurt (2018, utmedicalcenter.org)