Recipe

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From classic taste and texture to more creative substitutes, there are many ways to make deviled eggs without mayo!

These deviled eggs without mayo are the life of the party: use the classic mayo-free deviled egg recipe below, or one of the other suggested mayo swaps.

front view zoomed in of classic angel eggs (also known as deviled eggs) on a blue plate topped with sprinkled paprika and chives

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 eggs, which are still highly requested at family gatherings and parties.

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: swap mayo for the same amount of any of your favorite hummus varieties for a creamy and delicious hummus deviled egg mixture.
Plain Greek yogurt: a non-fat 1:1 ratio replacement for mayo 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.
Jalapeño Ranch Dressing: in case you want a little heat, add 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.

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
Mash the egg yolks with a fork. 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 a 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.

Top left: hard-boiled eggs on a wooden board with knife and spoon removing yolks. Top right: egg yolks in a glass bowl with egg shells, yolks separated from whites. Bottom left: mashed egg yolks mixed into a creamy yellow filling in a glass bowl. Bottom right: creamy egg yolk filling piped into halved egg whites on a blue plate.

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!)

Servings: 12

Prep Time: 10

Cook Time: 13

Total Time: 23

From classic taste and texture to more creative substitutes, there are many ways to make deviled eggs without mayo!

5 from 22 votes

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Watch how it’s made:

Ingredients

12 large eggs
2 teaspoons Dijon or yellow mustard
½ teaspoon salt
½ teaspoon ground pepper
3 dashes Tabasco, optional
2 tablespoon snipped fresh chives, optional
½ cup Greek yogurt
Paprika, for garnish

Instructions

Cook the eggs:

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.

Make the filling:

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.