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Mayo-free devilled eggs recipe

Mayo-free devilled eggs recipe

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  • Dish type
  • Side dish

A deliciously different recipe for devilled eggs. It's the perfect party food.

9 people made this

IngredientsMakes: 12 devilled eggs

  • 6 eggs
  • 1 ripe avocado
  • 3 tablespoons soured cream
  • 1 dash Worcestershire sauce
  • 1 tablespoon chopped fresh dill
  • salt to taste
  • ground white pepper to taste
  • 2 spring onions, chopped

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthways and scoop the yolks into a bowl.
  2. Add the avocado and soured cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped spring onion.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (11)

by Anita B

OK, this is a good base but very bland in terms of flavor. My modifications happened as I kept adding things to get an actual flavor. I put in a bit of lemon juice, just because of avocado turning grey paranoia. Added 1 tbsp of horseradish, 1 tsp of real Dijon mustard, 1/8 tsp cayenne. To me "deviled" eggs need a bit of a kick. The texture of this is wonderful. And I think the color is kind of fun.-06 Nov 2010

by kemkemmy

My son hates mayo, so I thought that he would like these deviled egg. I was right! These are a big hit. Very creamy. I can not really taste the avacado.-04 Apr 2010

by Katie_C_S

4 stars for the idea, but I didn't follow this recipe exactly. Mine turned out pretty good, but be careful how much sour cream you add because too much will ruin the flavor. I also added a little lemon juice and instead of Worcestershire, since I had none, I used a mixture of salt, pepper, onion & garlic powder, paprika, and a little chili powder. I think they would've been perfect if I hadn't used too much sour cream.-05 Apr 2010


No Mayo Deviled Eggs

It’s almost Super Bowl Sunday, and anyone who really knows me knows that I’m only into any sporting event for one thing only… the food!

And whenever there’s an appetizer spread, you better believe I’m gonna make a beeline straight for the platter of deviled eggs!

It’s no secret that I love deviled eggs. Well, deviled anything, really.

Growing up, my grandma made deviled eggs that would disappear faster than anything else at every family gathering. I watched her make them more times than I could count, and she always made a few trays of them in hopes that they would last longer than 10 minutes.

She used Miracle Whip in her deviled eggs, and I’ve done lots of variations over the years. Most of them used mayonnaise, but lately I’ve been on a big plain Greek yogurt kick.

I’m partial to using whole milk Greek yogurt – it’s rich, creamy, and tangy. It works perfectly here. But feel free to used reduced fat or fat-free if you like.

Another thing that I’ve changed over the years is the way in which I fill the eggs. I used to mash the filling up with a fork and scoop the filling in with a spoon. Then I went through the small cookie scoop phase. It was great, and filled the eggs very evenly.

But once I started using this OXO decorating bottle set, it changed everything! It’s super easy and makes the eggs look so pretty! But I was running into trouble occasionally with some larger chunks of eggs that would get stuck in the tip of the bottle.

And then it struck me – why am I not using the food processor to purée the yolk mixture? DUH.

Ever since that realization, my deviled egg game has been totally on point. The yolks are so smooth and creamy and those swirls are just too pretty!

When it comes to hard boiling the eggs, I’m a total Instant Pot convert. For large eggs, I cook them for 8 minutes on high pressure, do a quick release, and put them in a bowl of cold water to stop the cooking process. They turn out perfect every.single.time.

If I’m entertaining at home, I love serving my deviled eggs in my Le Creuset Stoneware Deviled Egg Platter (and it comes in SO many colors!), but if I’m taking them out to a party away from home, I still use my grandma’s vintage Tupperware tray. It makes me smile every single time!

Are you making deviled eggs for game day? What’s your favorite way to fill and garnish them?

Looking for more party food favorites? Check out these 5-star recipes:

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Mayo Free and Guiltless Deviled Eggs

If you’ve been reading for a while now, then you know I despise mayonnaise. I absolutely loathe the stuff and would rather eat a mud cake sprinkled with egg shells than a stacked cold cut club slathered with the m word. I just can’t take the stuff and, because mayo is nothing but egg yolks and oil, I’m not really a fan of egg yolks either.

So, how in the crap did I make deviled eggs and then write a post about them then?

Because I have a trick up my sleeve, y’all…

A few weeks ago my in-laws took us to their “shop” (as they call it) to move and rearrange some things to make room for some of our belongings that we are storing until we can find a place of our own.

I could spend hours in that place because it is essentially a treasure trove of antique furniture, mismatched fine china, and a plethora of cutlery, cups, and spoons my husband’s parents have collected over the years of working in the auctioning business. While we were there, I went through every nook and cranny searching for things I could find to use for food styling and photographs, and I ended up finding a box full of cookbooks, most of which were geared towards “fat-free” or “healthy” recipes.

Clearly, I carried as many books out the door as I could possibly handle, and I have been flipping and searching through the recipes ever since.

I can honestly tell you that I have never once, not ONCE, ever eaten a deviled egg. Hence my development of the Egg White Rockefeller appetizer that’s absolutely da bomb. As mentioned above I don’t like two of the main ingredients of a traditional deviled egg, so there really was no reason for me to try one. BUT I have always wanted to try one because everyone I know (for the most part) loves, loves, loves them…my husband included.

So, imagine my surprise when I found a recipe in a fat free cook book for “no yolk” deviled eggs that used potatoes as the star ingredient.

I thought the idea was brilliant! I was so excited when my husband taste tested my version and said they tasted almost exactly like the fat and mayonnaise laden eggs that have graced every single southern social for the past million years. I even tricked my father-in-law who had no idea they weren’t the real thing.

The ingredients I used are all 100% to taste, so please feel free to mix and match everything as you see fit. The only thing my FIL said about the eggs was that they needed more sweet relish so if you have a sweet tooth like him, by all means add more relish. But, from what I understand, traditional deviled eggs don’t have relish anyway so it really does boil (get it? Ha!) down to your family’s preference.


Mayo Free Deviled Eggs Recipe

The story of these GAPS legal deviled eggs has a long beginning.

One of the foods I miss most? Mayonnaise. Now I know there are different mayos out there, even ones you can make yourself that are GAPS legal. But unless it tastes like the Real Mayo deliciousness that I remember, I have no interest in consuming it. I was a mayo snob long before I payed attention to what I ate!

Because I haven't found a mayo my taste buds approve of there is no mayonnaise in my refrigerator, even if it's just to make recipes like deviled eggs with. So one day when I had a hankerin' for deviled eggs I got the creative juices flowing and started experimenting with recipes. My first thought was to substitute the mayo for butter. After all, fat is the main reason deviled eggs are so good, right? A batch with butter resulted in delicious and very rich eggs, but the texture was very strange (hard), especially if refrigeration was required. Then I thought to add some sour cream to the mixture. At first I still had too much butter (50:50 ratio), but eventually found a ratio that works well—the butter adds some firmness to the "runnier" sour cream. This gives you a good base that allows you to flavor your deviled eggs as desired.

Next I wanted to come up with a dairy-free egg that my sister could enjoy. I immediately thought of using avocado as the fat. This also resulted in a delicious deviled egg, that's just a little green. I have served these eggs to many people, and as long as they know there is avocado in it, no one has had an issue with the color. And these are perfect for serving at a Dr. Seuss gathering as part of green eggs and ham! No artificial coloring required!

I have discovered that deviled egg recipes can be very familial. If these don't taste like the deviled eggs your grandma made, I encourage you to springboard off the base ingredients and modify the recipe to try and recreate your family memories. After all, that's what recipes are all about, aren't they? If you come up with something particularly delicious, we'd love if you share it with us in the comments below!


This recipe has the creaminess you want, but with a modern twist from loads of spices and sweeteners, including turmeric, raw honey, apple cider vinegar, and cayenne. Turmeric and cayenne are excellent for adding some heat — and they may even fire up your metabolism too.

This recipe is the love child of two delicious, protein-filled snacks. It’s dead-simple — just hard-boiled eggs filled with hummus and sprinkled with spices — and dead-fast: The total cook time is just 23 minutes. If you’re pressed for time, you can make this already-quick recipe even faster by using store bought hummus.


Elliniki Kouzina

Who in the devil prefers mayo-free deviled eggs? We do! This recipe is fresh and creamy with a hint of spice. We simply nixed the mayo for a little olive oil then bam—a delicious appetizer is ready to serve!

• 12 eggs
• 1 tsp Dijon mustard
• 1 Tbsp water
• ¼ cup Greek yogurt
• 3 Tbsp olive oil
• ½ tsp salt
• pepper to taste
• 2 tsp paprika

Get the Recipe: http://everydaydishes.com/simple-food-recipes/mayo-free-deviled-eggs-video/

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Thanks! Share it with your friends!

Who in the devil prefers mayo-free deviled eggs? We do! This recipe is fresh and creamy with a hint of spice. We simply nixed the mayo for a little olive oil then bam—a delicious appetizer is ready to serve!

• 12 eggs
• 1 tsp Dijon mustard
• 1 Tbsp water
• ¼ cup Greek yogurt
• 3 Tbsp olive oil
• ½ tsp salt
• pepper to taste
• 2 tsp paprika


The creaminess of deviled eggs

All nineteen recipes include an ingredient to bind your mashed egg yolks into a rich, creamy paste. And the most popular by far is mayo.

Making deviled egg yolks creamy

All but three authors use mayonnaise as the creamy base of their egg yolk mixture. If you don’t like mayo, one author uses a creamy salad dressing, and two others take a healthier approach with Greek yogurt.

How much creamy goodness?

There’s a fair amount of variation in how much of their creamy ingredient the authors use.

The most popular approach is about a half to two-thirds of a tablespoon of mayo, yogurt or dressing per hard-boiled egg, with twelve recipes falling in this range. Another five use less than this, all about a third of a tablespoon per egg. And the last two like their deviled eggs really creamy, using about a tablespoon per egg.

Mayonnaise – what to look for when choosing a recipe

Sounding like a broken record, I know, but choose a recipe that suits your taste!

If you like your deviled eggs really creamy, choose a recipe that uses two-thirds of a tablespoon or more mayonnaise per egg. And if you prefer a less creamy finish, aim for half a tablespoon or less per egg.

You’re better off choosing the right recipe rather than adjusting the amount of mayo or other creamy ingredients. If you tweak these but not the others, you can quickly end up with too much (or too little) vinegar, salt, mustard or all three.


Ingredients:

2 oz. Sushi Grade Ahi Tuna, diced

1 tsp. Soy Sauce or Coconut Aminos

For full directions, please watch the video. There is also an extremely easy tutorial for hard-boiling eggs and how to easily peel them.

All three of these were out-of-control egg-ceptional, but my favorite was definitely the Mexican.

I hope you’ll try these recipes for any Easter brunches or potlucks you may be attending, or that you just whip them up in the comfort of your own home for a massive solo feast.

You can do what I did last week and have one version for breakfast, one for lunch, and one for dinner. What I Ate Wednesday just got a whole lot more exciting!

Please SUBSCRIBE to our Dude Food YouTube channel for monthly updates of our latest dude-approved recipes.

And if you haven’t yet, enter my Knockaround Sunglasses giveaway for a pair of sweet shades. You’ve got until Sunday!


  • 5 Eggland's Best Eggs
  • 1 beetroot
  • 1/2 tsp coriander
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1 tbsp red wine vinegar
  • 1 tbsp Greek Yogurt
  • 1/8 tsp salt
  • 1/8 tsp pepper
  1. Wash and peel your beetroot. Then, place it in a deep saucepan and fill saucepan with water so beetroot is submerged.
  2. Place over a medium to high flame and let simmer for 45 minutes.
  3. At the 45 minutes mark, with the beetroot in, gently place the 5 eggs into the pan to boil for 10 more minutes.
  4. When time is up, drain beetroot and eggs. Place eggs immediately in an ice bath. Peel eggs and cut them in half.
  5. Gently, slice the beetroot in half. Set one half aside (you can enjoy it plain or shred it and use it as decoration when serving these beet deviled eggs. Take the other half, place it in a bowl and mash it up like you would a potato.
  6. Then, scoop the yolks into bowl.
  7. Add in the coriander, smoked paprika, chili powder, red wine vinegar, Greek yogurt, salt and pepper, and mash/ mix until all ingredients are well incorporated.
  8. Pipe into the egg white halves. If you would like, garnish with parsley and enjoy!
Nutrition Information

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.


Sausage-wrapped "Scotch" eggs are a tasty and interesting dish when breaded and fried in the traditional manner, but cooking them on the smoker makes a very special treat.

Roasted beets are puréed with lemon juice, walnuts, and mayo and then piped into hard-boiled egg whites in this vibrant take on deviled eggs.

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Watch the video: How to Cook Sriracha Mayo Chicken Burger. Lee Kum Kee (October 2021).