These Deviled Eggs without Mayo are the best deviled eggs. It simply has the best taste and still has all the creaminess you would expect but with no mayo.
This recipe highlights deviled eggs without mayo but is still has exceptional flavor plus a zing from the roasted red pepper and the black olive. This classic recipe never has any leftovers when brought to a gathering. It is a true pinterest favorite.
Want even more great snack ideas, check here.
MORE DEVILED EGG RECIPES YOU MIGHT LIKE
Spicy Sriracha Deviled Eggs | Caesar Deviled Eggs | Traditional Southern Deviled Eggs
What We Love About This No Mayo Deviled Egg Recipe
- 15 Minutes: Such an easy appetizer for guests to enjoy.
- Easy Ingredients: All found in pantry or fridge.
- Adaptable: Can make it low-carb, dairy free, etc…
Ingredient Notes
- Hardboiled eggs: Standard large eggs are best, older ones are preferred.
- Greek yogurt: This is what provides the creaminess and tang that these eggs need.
- Yellow Mustard and Dijon Mustard: They both add that taste that is perfect.
- House Seasoning Blend – A perfect blend of seasoning of seasoning for this recipe.
- Dried Dill: Deviled eggs and dill are just made to go together.
- Black Olive Slices: Just a hint of that umami flavor to these no mayo deviled eggs.
- Roasted Red Peppers: They look so pretty on top with the pop of red, plus they add a hint of sweetness.
Equipment Needed
How to Make Deviled Eggs for Easter
These are the basic steps for making Deviled Eggs for Easter. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, slice hard boiled eggs in half lengthwise and then place egg yolks into the bowl of the food processor. Then add mayonnaise, mustards, onion, house seasoning blend (black pepper and salt can be used) and dill. Pulse until combined.
STEP 2: FILL
Second, pipe yolk mixture into the egg whites with egg mixture using a spoon or a piping bag. Finally, garnish with a sprinkle of paprika, a slice of black olive and a small piece of roasted red pepper.
STEP 3: Refrigerate
Refrigerate for at least 30 minutes or until ready to use.
Prep and Storage Tips
HOW LONG ARE DEVILED EGGS GOOD FOR
Eat within four days, according to the USDA. Once you take them out of the fridge, you should serve them within two hours and discard any after.
HOW TO STORE THIS DEVILD EGG WITHOUT VINEGAR RECIPE
Store in the refrigerator wrapped tightly in aluminum foil or plastic wrap on a platter or in an airtight container.
WHY ARE THEY CALLED DEVILED EGGS
The name originated back in the times of ancient Rome. It got its name from the spices that were filing for the eggs. See the full story here.
Frequently Asked Questions about Dill Deviled Eggs without Mayo
A greek yogurt alternative can be utilized for this recipe that will make it dairy free such as cashew milk or avocado yogurt can be used.
Indeed but the ratio will be different due to the strength of the dried dill. 1 tablespoon fresh dill = 1 teaspoon dried dill.
Of course, you can make the amount that you need for your party or dinner, simply adjust the ingredients accordingly.
The mayo and mustard coupled with the density of the yoke is enhanced by the vinegar as it adds a hint of acid. However, vinegar is not a necessity. Lemon juice, apple cider vinegar or pickle juice does the same.
Expert Tips for Making This Deviled Eggs without Mayo Recipe
- Add Bacon: Give a little protein boost by adding bacon.
- Short cut tip: No need to boil your own eggs. Buy your eggs from the grocery store already hard boiled and no need to peel.
- Variation tip: Use a different olive if you do not like black olives or try a little pickle relish.
- Alternate cooking method tip: Cook in the air fryer or instant pot. You can even bake your eggs. Find the best way here.
What to Serve with Mom’s Classic Deviled Eggs
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Deviled Eggs without Mayo
Ingredients
- 12 Hardboiled eggs
- ½ cup plain Greek yogurt
- 1 ½ teaspoons yellow mustard
- 1 ½ teaspoons dijon mustard
- 1 Tablespoon onion, finely minced
- ½ teaspoon House Seasoning Blend
- 1 teaspoon dried dill
- Paprika
- Black olive slices
- Roasted red peppers
Instructions
- Slice eggs in half lengthwise.
- Place egg yolks into the bowl of the food processor.
- Add mayonnaise, mustards, onion, house seasoning blend and dill.
- Pulse until smooth.
- Fill hollows of egg whites with mixture using a spoon or a piping bag.
- Garnish with a sprinkle of paprika, a slice of black olive and a small piece of roasted red pepper.
- Refrigerate for at least 30 minutes before serving.
Expert Tips
- Add Bacon: Give a little protein boost by adding bacon.
- Short cut tip: Buy your eggs from the grocery store already hard boiled and peeled.
- Variation tip: Use a different olive if you do not like black olives.
- Alternate cooking method tip: Cook in the air fryer or instant pot. You can even bake your eggs. Find the best way here.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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