March 15, 2023
updated
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If you’re looking for deviled eggs without mayo that become the life of the party, you’ve come to the right place.
You can use the classic mayo-free deviled egg recipe below or use one of the other suggested swaps for mayo instead.
No Mayo Deviled Eggs
Making a batch of mayo-less deviled eggs worthy of your Southern aunt’s approval is possible! I’ve tried several variations, such as the Greek Deviled Egg and my infamous Loaded Potato Deviled Egg, which are still highly requested at family gatherings and parties.
The key to deviled eggs that fly off the platter is adding something that has a similar consistency to mayo, such as sour cream or Greek yogurt, for example.
Substitutes for Mayo in Deviled Eggs
Mayo might be the classic ingredient for the deviled egg filling, but other ingredients can perform just as well and even improve the taste!
Consider substituting mayo for:
- Guacamole: just as creamy as mayo and twice as delicious, you can swap this for the same amount your recipe calls for mayo. Grab my guacamole deviled eggs here.
- Avocado: make sure the avocado is nice and ripe, then mash it up with a fork. About ½ medium avocado for 6 eggs. Bonus: sprinkle some bacon, and now you have bacon and avocado deviled eggs.
- Hummus: use any of your favorite hummus varieties instead of mayo for a creamy and delicious hummus deviled egg mixture. Use the same amount of hummus your recipe calls for mayonnaise.
- Plain Greek yogurt: a non-fat 1:1 ratio replacement for mayo that still achieves that creamy filling with tangy flavor, which I use in my Angel deviled egg recipe.
- Sour cream: another favorite swap when I still want that classic deviled egg that is also substituted at a 1:1 ratio.
- Cream cheese: if you love a thicker deviled egg filling, cream cheese is a must! Mix it at room temperature, about 4 tablespoons per 6 eggs.
- Miracle whip: the lighter alternative to mayo and a great option if you like the mild sweetness, also swapped for equal amounts.
- Ranch Dressing: Use 2-3 tablespoons per 6 egg yolks until you have the filling consistency you like.
- Jalapeño Ranch Dressing: in case you want a little heat in every deviled egg bite, also 2-3 tablespoons per 6 egg yolks.
- Avocado Lime Ranch Dressing: avocado and ranch flavor take the filling up a notch. You should only need 2-3 tablespoons or combine it with a little sour cream or mashed avocado.
Ingredients
Here’s the blueprint of ingredients for perfect deviled eggs:
- Hard-boiled eggs: make sure your hard-boiled eggs are easy to peel.
- Mustard: gives the filling a zippy flavor.
- Salt & pepper: these two are always a good idea for seasoning.
- Hot sauce: in case you want a little heat, a few dashes.
- Chives: optional and so tasty!
- Greek yogurt or mayo: your choice!
- Paprika: the classic deviled egg garnish dusted over the tops.
The ingredient amounts and more details are in the recipe card at the end of this post.
How to Make Deviled Eggs without Mayonnaise
Alright, grab those ingredients, your mayo-swap, and let’s make deviled eggs without mayo!
- Prep the eggs
Prepare perfect hard-boiled eggs. Remove the shells, slice each egg in half, and scoop the yolks into a medium bowl. - Make the filling
Use a fork to mash the egg yolks. Add the mustard, tabasco, salt, pepper, chives, Greek yogurt/mayo, or your mayo swap of choice! - Assemble the eggs
Fill the egg whites with the yolk mixture using a piping bag or tablespoon. Dust the tops with paprika, and enjoy! If you’re making these ahead of time, refrigerate them in a lidded container or cover them with plastic wrap.
Since everyone loves a visual guide on how to make their favorite recipes, I made a video for this one!
How to Serve Deviled Eggs
The deviled egg tray makes it easier for the eggs to stand upright, but if you don’t have one, try using a plate or platter that will keep them close together (so they don’t slide around).
Deviled Eggs without Mayo (11 Options!)
Ingredients
- 6 large eggs
- 1 teaspoon Dijon or yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 to 2 dashes Tabasco, optional
- 1 tablespoon snipped fresh chives, optional
- ¼ cup Greek yogurt
- Paprika, for garnish
Instructions
- Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes. Drain, add some ice cubes to the eggs in the pan and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.
- Once hard-boiled eggs have fully cooled, halve lengthwise and carefully scoop the egg yolks into a bowl.
- With a fork, mash the egg yolks. Add mustard, tabasco (if using), salt, pepper, and chives, if using. Add the Greek yogurt (or other mayo replacement) and stir to combine all ingredients with a fork.
- Fill each egg white half with about 1 to 2 teaspoons of the mixture and dust the tops with paprika.
Rachel
Greek yogurt was the perfect substitute here in case you don’t have any mayo on hand! 11/10.