Easy Deviled Eggs Without Mustard with mayonnaise, Greek yogurt, apple cider vinegar, and fresh parsley. Delicious appetizer or side dish!
Looking for an easy appetizer or side dish to serve at holiday parties, picnics, or for game days? Deviled Eggs are where it's at!
I don't know about you, but I don't like mustard. 🤭 It wasn't until a few years ago when we visited family in The Netherlands that I decided to give deviled eggs another try, and I liked them!
It turns out the deviled eggs were made without mustard - genius! Of course, I had to try to replicate the recipe so I could share it with you. I hope you love them!
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Why You'll Love This Easy Deviled Egg Recipe
- Easy Recipe Once you make hard-boiled eggs, you mash up most of the yolks with a few other ingredients and then fill the eggs.
- Simple Ingredients Eggs, mayo, Greek yogurt, apple cider vinegar, and parsley. Most other classic recipes call for ingredients like sweet pickle relish, sweet pickle juice, or Dijon mustard. I don't know about you, but I don't always keep those on hand, and it turns out they aren't necessary. 😅
- Classic Recipe Mayonnaise and egg yolks help add familiar flavor and consistency that you'd expect from deviled eggs. If you miss the mustard, feel free to add some!
- Party Food or Family Food This deviled egg recipe is easy enough to make on a busy weeknight (as long as you bought pre-cooked or hard-boiled eggs ahead of time) and delicious enough for parties. For picnics, just take them along in a deviled egg to-go platter!
Dietitian Tip
Using Greek yogurt in place of some or all of the mayonnaise in recipes is a great way to reduce the amount of calories and saturated fat while increasing the amount of protein in recipes without sacrificing taste.
I use this strategy when making chicken salad with grapes and Caesar salad dressing, too.
Ingredient Notes
- Hard-Boiled Eggs Hard-cooked eggs are the foundation of all deviled egg recipes. This recipe uses all the egg whites and fewer egg yolks than you might be used to. This recipe references large eggs.
- Mayonnaise Just enough to give you the taste you love in deviled eggs.
- Greek Yogurt Use plain Greek yogurt. This helps reduce the amount of mayonnaise needed to make this recipe.
- Apple Cider Vinegar A small amount is used to lighten the taste and texture of the egg yolks.
- Parsley Use fresh parsley. I prefer flat-leaf parsley, but curly parsley can be used instead.
How to Make Deviled Eggs Without Mustard
Here is a summary of the steps for making this easy deviled egg recipe. For a complete list of ingredients and detailed instructions, please scroll down to the recipe card at the bottom of this post.
- Hard boil the eggs and immediately place eggs in an ice bath (bowl of ice water) to let cool before peeling.
- Remove the peel from the eggs, then remove the egg yolks.
- Mash together the egg yolks, mayonnaise, Greek yogurt, apple cider vinegar, salt, and black pepper in a small bowl or food processor.
- Fill the egg white halves with the egg yolk mixture. Top with a sprinkling of paprika.
Deviled Egg Topping Ideas
There are so many ways to serve deviled eggs. If you plan on topping deviled eggs with more than a sprinkle of paprika, you'll want to use a serving platter designed to hold eggs for less mess.
- Hot Sauce I prefer to serve hot sauce separately because not everyone likes spicy food.
- Bacon Bits Either sprinkle bacon bits on right before serving or serve some on the side as an option.
- Pesto Use store-bought pesto or homemade pistachio pesto or pesto with walnuts. Drizzle a small amount on right before serving for a delicious pop of flavor.
- Green Onion Top deviled eggs with diced green onion to add a subtle onion flavor and balance out the texture and color of deviled eggs.
- Fresh Herbs I use fresh parsley to make deviled eggs without mustard. I'm sure fresh scallions, basil, or sage would work just as well.
- Microgreens Top deviled eggs with microgreens for a beautiful presentation! Microgreens have a delicate texture and are rich in a variety of nutrients.
- Mustard You can always serve yellow mustard on the side for those who can't do without it.
Helpful Tips
- Perishable food, including cooked eggs, should not be left out at room temperature for more than 2 hours.
- Use store-bought eggs that have already been hard-boiled to save even more time. They are usually packaged in bags and found in the refrigerator section of the grocery store.
- In my experience, steamed hard-boiled eggs are much easier to peel than hard-boiled eggs cooked in boiling water.
- Place the hard-boiled eggs in ice-cold water immediately after they are finished cooking, while they are still hot. Doing this will halt the cooking process and make them easier to peel.
- To have more control when filing the egg white halves, use a piping bag or a plastic bag with one of the corners cut off.
Questions You May Have
Apple cider vinegar! Most deviled egg recipes made with mustard call for regular vinegar.
I use apple cider vinegar instead of mustard.
Store deviled eggs in a single layer, refrigerated in an airtight container. Do not freeze deviled eggs.
Either will work. To make them easier to fill, build in enough time for the filling to be refrigerated for at least 30 minutes before piping the egg yolk mixture into the egg whites.
I made this recipe when we hosted a Christmas party. I hard-boiled the eggs the day before. Then the day of I made the egg yolk mixture right before serving. I wish I had made the mixture a few hours before so it would have had more time to set.
More Side Dishes
- 5-Minute Carrot Hummus
- Easy Orzo with Broccoli
- 5-Minute Tajin and Watermelon
- Easy Roasted Beets in Foil
Did you love these deviled eggs without mustard as much as I do? I hope so! Please let me know by leaving a comment and ⭐⭐⭐⭐⭐ rating below. A 5-star rating is the best compliment!
Remember to follow me on Instagram and Pinterest for more easy recipes and nutrition tips!
Easy Hard-Boiled Eggs Without Mustard
Equipment
- 1 slotted spoon or tongs
Ingredients
- 6 large egg whites
- 4¼ egg yolks
- 2 tablespoon mayonnaise
- 2 tablespoon plain Greek yogurt 2% or full fat. not non-fat Greek yogurt.
- 1 teaspoon apple cider vinegar up to 1½ teaspoon if you like the taste of vinegar
- 2 teaspoon Fresh flat-leaf parsley rinsed well and chopped.
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt I use sea salt.
Instructions
- Hard boil the eggs: for easy peel eggs, steam the eggs in a saucepan with steamer basket for 18 minutes. Place the eggs in a bowl of ice water for 5 minutes as soon as they are done cooking. Use a slotted spoon or tongs to remove the eggs from the ice bath.
- Peel the eggs, then slice each egg in half lengthwise.
- Remove the egg yolks from the egg whites. Add 4 ½ of the egg yolks to a small bowl. Add the remainder of the ingredients to the egg yolks and mix together very well.4¼ egg yolks, 2 tablespoon mayonnaise, 2 tablespoon plain Greek yogurt, 1 teaspoon apple cider vinegar, 2 teaspoon Fresh flat-leaf parsley, ⅛ teaspoon black pepper, ⅛ teaspoon salt
- Fill the egg white halves with the egg yolk mixture.6 large egg whites
- Optional: sprinkle with paprika.
Notes
- Cool the cooked eggs in an ice bath immediately after they finish cooking.
- Save time by using packaged, pre-cooked hard-boiled eggs from the grocery store.
- The color of the egg yolk mixture will vary depending on what the hens that laid the eggs were fed.
- These deviled eggs are made without mustard, so if the color of the egg yolk mixture matters to you, use eggs from free-range hens (they tend to lay eggs with a more vibrant egg yolk color).
- When I used Primal Kitchen's mayonnaise, the oil separated from the egg yolk mixture. The deviled eggs still tasted fantastic, but they didn't look great.
- If you use a blender to make the egg yolk mixture it will be light green from the parsley.
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