Mayo-Free Deviled Eggs

These deviled eggs are creamy, tangy, and full of flavor—without using mayonnaise. Made with simple ingredients and a lighter filling, they’re perfect for gatherings, brunch, or as an easy protein-rich snack.

Why you’ll love this recipe

• Creamy and well-balanced filling

• Simple ingredients, quick to prepare

• Naturally gluten-free

• Great for parties and meal prep

Ingredients notes

• Eggs: Use large eggs, hard-boiled and fully cooled for easier peeling and mixing.

• Greek yogurt or sour cream: Adds creaminess and a slight tang without heaviness.

• Dijon mustard: Provides sharpness and depth of flavor.

• Apple cider vinegar or lemon juice: Brightens the filling and balances richness.

• Paprika: Adds mild warmth and classic deviled egg flavor.

• Salt & pepper: Essential for seasoning the filling properly.

How to make Mayo-Free Deviled Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9–10 minutes until fully cooked.

Drain and transfer the eggs to an ice bath. Let cool completely, then peel.

Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and mash until smooth.

Add the Greek yogurt (or sour cream), Dijon mustard, vinegar or lemon juice, paprika, salt, and pepper. Mix until creamy and well combined.

Spoon or pipe the filling back into the egg whites.

Garnish with chopped herbs or a light sprinkle of paprika. Chill until ready to serve.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.