No Mayo Deviled Eggs - A Classic Party Appetizer Recipe

This post may contain affiliate links, which won’t change your price but will share some commission.

Jump to Recipe·Print Recipe·5 from 6 reviews

This easy to make, classic deviled egg recipe is a bite-sized party appetizer favorite! Perfect for game day, holiday gatherings, and dinner parties. Made with pantry staples - no mayo needed!

It's almost game day, and anyone who really knows me knows that I'm only into any sporting event for one thing only... the food!

And whenever there's an appetizer spread, you better believe I'm gonna make a beeline straight for the platter of deviled eggs!

You can check out my big game day recipe roundup post for more game day party favorite recipes!

It's no secret that I love deviled eggs. Well, deviled anything, really.

Growing up, my grandma made deviled eggs that would disappear faster than anything else at every family gathering.

I watched her make them more times than I could count, and she always made a few trays of them in hopes that they would last longer than 10 minutes.

They usually didn't.

She used Miracle Whip in her deviled eggs, and I've done lots of variations over the years.

Most of them used mayonnaise, but lately I've been on a big plain Greek yogurt kick.

I'm partial to using whole milk Greek yogurt - it's rich, creamy, and tangy. It works perfectly here. But feel free to used reduced fat or fat-free if you like.

Another thing that I've changed over the years is the way in which I fill the eggs. I used to mash the filling up with a fork and scoop the filling in with a spoon.

Then I went through the small cookie scoop phase. It was great, and filled the eggs very evenly.

But once I started using this OXO decorating bottle set, it changed everything! It's super easy and makes the eggs look so pretty!

But I was running into trouble occasionally with some larger chunks of eggs that would get stuck in the tip of the bottle.

And then it struck me - why am I not using the food processor to purée the yolk mixture? DUH.

Ever since that realization, my deviled egg game has been totally on point. The yolks are so smooth and creamy and those swirls are just too pretty!

When it comes to hard boiling the eggs, I'm a total Instant Pot convert.

For large eggs, I cook them for 8 minutes on high pressure, do a quick release, and put them in a bowl of cold water to stop the cooking process.

They turn out perfect every.single.time.

If I'm entertaining at home, I love serving my deviled eggs in my Le Creuset Stoneware Deviled Egg Platter (and it comes in SO many colors!), but if I'm taking them out to a party away from home, I still use my grandma's vintage Tupperware tray.

It makes me smile every single time!

Are you making deviled eggs for game day? What's your favorite way to fill and garnish them?

Still hungry? You may also like...

French-Inspired Deviled Eggs

Dressy Deviled Eggs

Falafel-Spiced Cucumber Bites

Garlicky Goat Cheese + Herb Stuffed Peppadews

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

This easy to make, classic deviled egg recipe is a bite-sized party appetizer favorite! Perfect for game day, holiday gatherings, and dinner parties. Made with pantry staples - no mayo needed!

Ingredients

Scale 1x2x3x

For Eggs:

• 12 large hard boiled eggs, peeled and halved
• ¼ cup plus 2 tablespoons plain Greek yogurt
• 2 teaspoons white vinegar
• 1 tablespoon yellow mustard
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder
• ⅛ teaspoon freshly cracked black pepper
• 1 teaspoon granulated sugar

For Garnish:

• Paprika
• Chives, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Place the yolks from the hard boiled eggs in the bowl of a food processor. Add remaining ingredients (Greek yogurt through sugar) and process until smooth.
2. Scoop or pipe the yolk mixture into the egg whites, filling each one evenly. Garnish with a sprinkle of paprika and some chives, if desired.

Notes

If cooking eggs in an Instant Pot, cook on high pressure for 8 minutes, quick release, then plunge into a bowl of cold water to stop the cooking process before peeling and cutting the eggs.

Nutrition

• Serving Size:
• Calories: 43
• Sugar: 0.6 g
• Sodium: 77.7 mg
• Fat: 2.8 g
• Saturated Fat: 0.9 g
• Carbohydrates: 0.7 g
• Fiber: 0 g
• Protein: 3.4 g
• Cholesterol: 93.6 mg

Recipe Card powered by

Check out my latest posts...

• Chocolate Chocolate Chip Pancakes with Mint
• Sheet Pan Chicken Fajitas
• Cucumber Raita