These Deviled Eggs without Mayonnaise are one of my favorite party appetizer or side. This recipe uses Greek yogurt for the mayo, but they’re so good you won’t even miss the mayo.
I like to make a variety of deviled eggs for parties. Two popular ones are my 5 Star Deviled Egg Recipe and my Spicy Deviled Eggs Recipe.
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Why this Deviled Eggs Without Mayo Recipe is a Keeper
This healthy deviled egg recipe is light, bright and so perfect for the busy holiday season. Even your picky eaters will love these deviled eggs for christmas.
- Lighter Option: Replacing mayo or yogurt with sour cream generally makes the deviled eggs less heavy and potentially lower in fat and calories while maintaining a creamy texture.
- Tangy and Bright Flavor: The substitutes often introduce a lovely tanginess (especially Greek yogurt) that complements the mustard and other seasonings well.
- Crowd-Pleaser: Deviled eggs are a classic appetizer, and this version offers an excellent alternative for those who don’t like or can’t eat mayonnaise.
- Easy to Modify: The recipe provides a great base for various flavor additions and customization.
How Do I Get my Egg Yolks Super Smooth?
The best way to make your yolks super smooth is to use a hand mixer or food processor. This ensures that any lumps get broken up and dispersed throughout the other creamy ingredients.
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Ingredient Notes for this Deviled Egg Recipe
All of the required ingredients to make this traditional deviled eggs recipe are easy to find at the store, but some of the ingredients may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Greek Yogurt: This recipe uses plain Greek yogurt instead of mayonnaise in the smooth, creamy filling.
- Eggs: I prefer to use large eggs to make deviled eggs.
- Mustard: The use of both yellow and Dijon mustard bring a wonderfully tangy flavor.
Variations and Substitutes for Mayo in Deviled Eggs
This recipe is super flexible. Switch up deviled eggs for Christmas to make it work for your tastes.
- Greek Yogurt Substitute: Try using mayo, sour cream (full-fat for richness), cream cheese (softened), hummus or avocado deviled eggs.
- Mustard: Use Dijon mustard (for a sharper flavor), honey mustard (for a touch of sweetness) or a specialty mustard (e.g., horseradish mustard).
- Seasoning/Flavor Add ins: Finely chopped pickles or relish, chopped bacon, chives, finely minced onion or shallot, a splash of apple cider vinegar, hot sauce (like sriracha), or curry powder.
- Garnish: I like garnish with a dash of paprika (smoked paprika adds depth), chives, black olive slices, diced red bell pepper, dill or crumbled bacon.
Special Equipment Needed to Make Deviled Eggs
You don’t need anything fancy, but these tools make the job easier.
- Food Processor or Hand Mixer: Recommended for achieving an ultra-smooth, creamy filling texture.
- Piping Bag: Use a disposable piping bag to fill the eggs. You can also use a clean zip-top freezer bag with a corner snipped off is excellent for neatly and attractively piping the filling into the egg white halves.
How to Make Greek Yogurt Deviled Eggs
This is one of the easiest and simple to make recipes ever. It comes together in 3 steps, and is perfect for a get-together.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare Eggs: Slice each eggs in half lengthwise. Remove the yolks and place them in a food processor.
- Make Egg Yolk Mixture: To the yolks, add the Greek yogurt, yellow mustard, Dijon mustard, onion, All Purpose Seasoning and dill. Pulse until you have a smooth filling.
- Fill the Egg Whites: Fill all of the egg whites with the yolk filling, using a piping bag or spoon. Garnish with a sprinkle of paprika, and a black olive slice and piece of red pepper. Be sure to let chill for 30 minutes.
Prep Ahead Suggestions for No Mayo Deviled Eggs
Since this recipe is already super easy, there are only a couple things you can do ahead of time when you make this for Thanksgiving and Christmas dinner.
- Hard-Boil and Peel Eggs: Peel the hard-boiled eggs up to 2-3 days in advance. Store the peeled whole eggs in an airtight container in the refrigerator.
- Make the Filling: The yolk mixture can be prepared up to 1 day in advance. Store it in an airtight container or directly inside your piping bag (sealed tightly) in the refrigerator.
- Assemble Last Minute: Wait to assemble the eggs (pipe the filling into the whites) and add the garnish no more than a few hours before serving for the best presentation.
Alternate Methods for this Hard-Boiled Egg Appetizer Recipe
Instead of boiling your eggs in a pot on the stove, there are a couple more ways you could do it.
- Instant Pot: Cook eggs on high pressure followed by a natural pressure release for a short time, then an immediate ice bath. This is often cited as a method for easy peeling.
- Air Fryer/Oven Baking: Eggs can be cooked in the air fryer or oven, often wrapped in foil or placed in muffin tins, though the results can be less consistent than traditional boiling. Boiling or Instant Pot is generally preferred.
How to Store and Use Leftover Deviled Egg Filling
- Storage: Deviled eggs should be stored in an airtight container in the refrigerator and consumed within 3-4 days of preparation. Do not leave them at room temperature for more than two hours.
- Reheat: Do not reheat deviled eggs. They are meant to be served chilled.
- Use Leftovers: Mash the deviled eggs completely and use them as the base for egg salad sandwiches or as a dip with crackers.
- Chop and Add to Salads: Chop up the leftovers and toss them into a green salad for extra protein and flavor.
Common Questions About This Hard Boiled Egg Recipe
Your eggs could be hard to peel if they’re super fresh eggs. Older eggs are always easier to peel, so next time try using week old eggs.
After your eggs are done boiling, immediately remove them to an ice bath. Let them cool down and then peel with ease!
You can keep it traditional with paprika, chives, crumbled bacon, pickled jalapeños, or olives and capers. For a cheesy twist, try shredded cheddar, blue cheese crumbles, or parmesan shavings. Fresh options like diced pickles, radish slices, cucumber ribbons, and microgreens add crunch and brightness. For something luxe, smoked salmon, anchovy slivers, or a touch of caviar elevate the flavor.
Expert Tips for Making Deviled Eggs Without Mayo
- Don’t Overcook Eggs: Overcooked yolks can have a greenish ring. Stick to the suggested cooking time and use an ice bath immediately.
- Full-Fat Substitutes: For the creamiest filling, opt for full-fat Greek yogurt or sour cream instead of mayo, as the lower-fat versions can sometimes have a thinner or chalkier texture.
- Taste and Adjust: Taste the classic deviled egg filling before piping. Add more salt, mustard, or tanginess (e.g., a tiny splash of vinegar or lemon juice) until the flavor is perfect.
- Garnish Right Before Serving: The final touch of paprika or chives looks freshest when applied just before plating.
- Serve With: Serve with Easy No Knead Rolls, Parmesan Crusted Brussels Sprouts or Praline Sweet Potato Crunch Casserole.
More Recipes You Might Like
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Creamy Deviled Eggs without Mayonnaise
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Ingredients
- 12 Hardboiled eggs, peeled
- ½ cup Greek yogurt, plain
- 1 ½ teaspoons Yellow mustard
- 1 ½ teaspoons Dijon mustard
- 1 Tablespoon Onion, finely minced
- ½ teaspoon All Purpose Seasoning
- 1 teaspoon Dried dill
- Paprika, for garnish
- Black olive slices, for garnish
- Roasted red peppers, for garnish
Instructions
- Slice hardboiled eggs in half lengthwise.
- Place egg yolks into the bowl of the food processor.
- Add Greek yogurt, mustards, onion, All Purpose Seasoning 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.
Christina’s Notes
- Double This Recipe: This is a great recipe for a crowd. Simply increase the ingredients proportionately and work in batches.
- Add Bacon: Want a little more protein? Add in bacon.
- Short Cut Tip: Buy your eggs from the grocery store already hard boiled and peeled.
- Variation Tip: Use a different olive or pickle relish if you don’t like black olives and try adding in apple cider vinegar.
- Alternate Cooking Method: Cook in the air fryer or instant pot. You can even bake your eggs.
- Mayo Substitutions: Use sour cream Greek yogurt instead of mayo.
- Peel Eggs: dunking freshly boiled eggs in cold water helps with peeling.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
That’s is one of the most must-try dishes ever.
Yum!