Love deviled eggs but aren’t so fond of mayonnaise? This is the perfect recipe for you! Swap it out for sour cream or Greek yogurt. The results are light, fluffy, and flavorful!
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One of the best parts of going to any party or gathering is the food. And while I love a good main dish and dessert, I think that appetizers are the unsung hero.
Heck, I’ve been known to totally fill up on apps before we even get to the main event!
A favorite of mine just happens to be deviled eggs.
I’ve shared a few recipes on the site — deviled eggs without vinegar, jalapeno bacon deviled eggs, million dollar deviled eggs, deviled eggs without mustard — and today, I’m switching up another ingredient: mayonnaise.
Listen, I like a bit of mayo just as much as the next person, but sometimes I crave something a bit lighter.
That’s why I decided to try substituting sour cream or Greek yogurt for mayo. I’m thrilled with the results, and I think you will be too.
This app recipe is perfect if you want all of the goodness of a deviled egg without one drop of mayo.
Here’s what I’m going to teach you in this post:
- The ingredients you’ll need to make deviled eggs with no mayo, and what I use instead.
- How to make deviled eggs without mayo or yogurt, just in case you don’t like either.
- FAQs you may run into when making deviled eggs without mayo yourself!
Add this recipe to your appetizer spread! It’s a great option if you want to make your deviled eggs lighter.
You and your guests won’t be able to tell the difference in terms of taste — which is a win-win for everyone!
How To Make Deviled Eggs Without Mayo
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Once your hard-boiled eggs have cooled completely, cut them in half lengthwise and carefully scoop out the yolks. Place the egg white halves to the side, then add the yolks to a medium-sized mixing bowl and mash well with a fork.
STEP TWO: Add the Greek yogurt or sour cream (it’s all about preference!), Dijon mustard, relish, salt, and pepper to the bowl and stir well to combine. You want the mixture to be smooth and creamy.
STEP THREE: Use a spoon or piping bag to fill the egg white halves with the yolk mixture — aim to add about 1 ½ teaspoons into each. Sprinkle the tops with paprika if you’d like, and serve!
What Can You Substitute For Mayo In Deviled Eggs?
There are a few different substitution options out there — my favorites are sour cream and Greek yogurt. Sour cream is a great one if you want to make deviled eggs without mayo or yogurt.
I love the tanginess it brings to the final results! The consistency is also very similar to that of mayonnaise. You may also try French crème Fraiche for the same reasons!
What is Deviled Egg Filling Made Of?
Traditional deviled egg recipes are made with a mixture of mayonnaise, mustard, vinegar, salt, and pepper.
My recipe for deviled eggs with no mayo is essentially the same, but I don’t use vinegar and I sub in sour cream or yogurt for the mayonnaise.
Remember: sour cream is the ultimate replacement if you want to make deviled eggs without mayo or yogurt!
Is It Better To Make Deviled Eggs With No Mayo The Day Before or the Day Of?
If you’re planning a party or get-together, you may be wondering when you should make your deviled eggs without mayo.
If you do want to get ahead for the best results, I recommend prepping this recipe 1-2 days in advance. Just make sure to store the egg white halves and the filling separately, or else they could go mushy.
How Do You Stiffen Deviled Egg Filling?
If you find that your egg yolk mixture isn’t stiffened enough, don’t panic! You can simply add more egg yolks.
This will help your deviled eggs with no mayo filling thicken up. You may have to add a bit more sour cream or yogurt, too — play around with it until you get the consistency you’re after!
Other Appetizer Recipes You’ll Love:
- Air Fryer Coconut Shrimp
- BBQ Grape Jelly Meatballs
- Air Fryer Stuffed Mushrooms
- Air Fryer Hard Boiled Eggs
Deviled Eggs Without Mayo
Ingredients
- 6 large eggs boiled and cooled
- 3 tablespoons sour cream or full fat Greek yogurt
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon pickle relish
- Pinch sea salt or to taste
- Pinch black pepper or to taste
- Paprika for garnish
Instructions
- Cut the eggs in half lengthwise and carefully scoop the yolks out and into a medium mixing bowl. Mash the yolks well with a fork.
- To the bowl, add the Greek yogurt, Dijon, relish, salt, and pepper. Stir well to combine, making sure the mixture is smooth and creamy.
- Use a spoon or piping bag to divide the yolk mixture between the egg white halves (about 1½ teaspoons in each). Sprinkle with paprika if desired and serve.
