If you prefer your deviled eggs without mustard, you’re going to love this simple 7-ingredient recipe! Sweet pickle relish and apple cider vinegar add just the right flavor.
Whether you call them deviled eggs, stuffed eggs, Russian eggs, or something else entirely, there’s no denying the appeal of these tasty little bites!
However, over the years, I noticed I preferred my deviled eggs without mustard. So, I decided to create this simple dijon-free recipe!
Don’t worry, these little guys still deliver BIG on flavor. Apple cider vinegar, sweet pickle relish, and a sprinkling of paprika make them so irresistible, you’ll have friends and family begging you to make them for every get-together.
Here’s what I’m going to teach you in this post:
- How to make this deviled egg recipe without mustard
- Two options for making the perfect hard-boiled eggs
- How to prepare deviled eggs ahead of time
- Ideas for adding more ingredients and flavor to this recipe
In all seriousness, I think this is one of the best deviled egg recipes — no dijon mustard necessary!
Plus, it’s so easy to make with just a few basic ingredients. You may find yourself whipping up this tasty snack at all hours of the day.
Prefer a deviled egg recipe without vinegar instead? Try out these deviled eggs without vinegar and mustard!
How to Make Deviled Eggs Without Mustard
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Boil 6 eggs, then chill them in an ice bath to stop the cooking process. I have a more detailed process on boiling eggs below.
STEP TWO: When cooled, crack the eggshells and carefully peel them under cool running water. Gently dry with paper towels.
STEP THREE: Slice the eggs in half lengthwise. Scoop the yolks into a medium bowl and place the whites on a serving platter.
STEP FOUR: Mash the yolks with a fork, then add the mayonnaise, relish, vinegar, salt, and pepper. Mix well.
STEP FIVE: Pipe or spoon the filling evenly between the egg whites. Sprinkle with paprika to finish.
Why Are They Called Deviled Eggs?
“Deviling” is actually a cooking term that comes from the 18th century. It basically just means any dish that has been fried or boiled and then seasoned.
Deviled eggs are probably the most common example, but you may have also seen deviled ham or deviled crab.
How to Make The Perfect Hard-Boiled Egg on the Stove
I usually make my hard-boiled eggs either on the stove or in the air fryer. Both methods are very easy!
To make them on the stove:
- Fill a saucepan with cold water high enough to cover the eggs by at least an inch.
- Turn the heat to high and bring the water to a full rolling boil.
- Turn off the heat, cover the pan, and let the eggs sit for about 10 minutes (it’s hard to overcook the eggs with this method, so you can leave them as long as 15 minutes).
- Transfer the eggs to an ice bath to stop the cooking process.
You can also check out my post for air fryer hard-boiled eggs to see how it’s done!
Tips for Peeling Hard-Boiled Eggs
- Older eggs will peel easier than fresh eggs
- If you make them on the stove, start the eggs in cold water and bringing everything to a boil rather than adding them to already boiling water
- Make sure the eggs have enough time to cool completely. If you can leave them in an ice bath for a few hours or even overnight, that’s your best bet! If you’re pressed for time, 30 minutes should be enough to cool them fully
- Peel them under running water to easily wash away tiny eggshell pieces
Can You Make Deviled Eggs the Day Before?
Whenever possible, I recommend making your deviled eggs the same day you want to eat them. Otherwise, you risk the yolk mixture getting runny.
However, you can easily prepare everything the day before, then store the egg whites and the yolk mixture separately. Once you’re ready to enjoy, just pipe the filling into the egg white halves and serve!
How Long Do Deviled Eggs With No Mustard Last in the Fridge?
If you have leftover deviled eggs, you can store them in the refrigerator for up to two days.
Make sure they’re kept in an airtight container or plastic bag with as much air as possible removed.
Ingredients to Add to Up the Flavor Even More!
- Bacon – crumbled air fryer bacon works amazingly in this recipe!
- Cayenne Pepper
- Garlic powder
- Hot sauce
Are Deviled Eggs Keto?
Because of the sweet pickle relish, this recipe is not considered “perfect” keto. However, it is still very low in carbs, so some may choose to enjoy it anyway.
For a 100% keto-friendly version, you can always use regular pickle relish instead. If you’re missing that sweetness, just add a little of your favorite low-carb sweetener as well!
Foods to Serve with this Deviled Egg Recipe Without Mustard
Other Recipes You’ll Love:
- Instant Pot Garlic Mashed Potatoes
- Air Fryer Carrots
- Hershey Kiss Cookies
- Sausage Balls Without Bisquick
- Green Bean Casserole with Ritz Cracker Topping
- 6 large eggs, boiled and peeled
- 1/4 cup mayonnaise
- 1 1/2 teaspoons sweet pickle relish
- 1 teaspoon apple cider vinegar
- pinch of salt
- pinch of black pepper
- paprika, for garnish
- Boil 6 eggs,* then chill them in an ice bath to stop the cooking process.
- Cut the eggs in half lengthwise, removing the yolks to a medium bowl and placing the whites on a serving platter.
- Mash the yolks using a fork, then add the mayonnaise, relish, vinegar, salt, and pepper, and mix well.
- Pipe or spoon the filling evenly between the egg whites. Sprinkle them with paprika and serve.
*How to Boil Eggs on the Stove:
1. Fill a saucepan with cold water high enough to cover the eggs by at least an inch.
2. Turn the heat to high and bring the water to a full rolling boil.
3. Turn off the heat, cover the pan, and let the eggs sit for about 10 minutes.
4. Transfer the eggs to an ice bath to stop the cooking process for at least 5 minutes.
Amount Per Serving: Calories: 71Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 76mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.