Deviled eggs are an easy appetizer that is a favorite for summer picnics and holiday parties. It can even be served as a side dish with Thanksgiving dinner. If you are looking for a deviled eggs recipe without mustard this will be your favorite way to make this classic appetizer.
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Why These Deviled Eggs Are The Best!
The classic recipe for deviled eggs calls for yellow mustard. Maybe you are not a fan of mustard or are completely out and need to make this appetizer fast before the guests arrive. Whatever the reason, this deviled egg filling is made with simple ingredients that you probably already have on hand.
This deviled eggs no mustard recipe has the right balance of sweet and tangy flavors from the lemon juice and pickle relish. Add a little hot sauce for a little spice and you will never miss the mustard in the classic recipe. The smooth creamy texture is the perfect deviled egg filling!
Why Is It Called A Deviled Egg?
While deviled eggs are a very popular appetizer recipe, few really know where the name originated from. I have been making deviled eggs for years and had never given it much thought, but after a little research found that the name had originated from an old 18th-century culinary term for describing a boiled dish that was seasoned. This term expanded to spicy dishes and was also used to describe eggs.
Key Ingredients
large eggs- this is the star of the recipe, so choose a high quality grade large egg for the best deviled eggs recipe.
mayonnaise- use your favorite type of mayonnaise for the recipe. This is what gives deviled eggs its creamy texture.
pickle relish- sweet pickle relish gives the yolk a little zingy flavor.
hot sauce- you only need a bit of hot sauce to give this recipe a kick. Use your favorite brand of hot sauce. If you like things extra spicy feel free to add more.
Equipment Needed
saucepan- a small to medium sized saucepan or pot is needed to boil the eggs.
plastic sandwich or storage bag- this is my favorite way to pipe the filling into the egg white. You can use a piping bag or pastry bag as well.
Step-By-Step Instructions
The first step is to make hard-boiled eggs. There are so many different methods and theories on how to boil eggs with the best results. I personally always get great results when I add the eggs to boiling water. We want a gentle boil, not vigorous. Whether I have fresh eggs or older eggs, this method produces easy peel eggs that have a bright yellow yolk every time. However, if you have a tried and true method for hard-boiled eggs use what you are comfortable with.
Heat a small saucepan with water over high heat. You just need enough water to cover the eggs while they boil. When the water begins to come to a boil, lower the temperature slightly and carefully lower your eggs into the boiling water. I use a spoon for this process. Set your kitchen timer for 14 minutes.
As soon as the eggs are finished boiling pour the hot water out and run cool water over the eggs to stop the cooking process. Transfer the eggs to an ice bath to chill them quickly.
Once the eggs have cooled you can peel the eggshell away from the egg. Slice eggs in half lengthwise. Use a spoon to scoop out the cooked yolks and place them in a mixing bowl. Use a fork to mash the egg yolks. Add the mayo, lemon juice, pickle relish, salt and hot sauce to the smashed yolks.
Use a spatula to mix well. I like to take the spatula and press the egg yolk mixture against the side of the bowl to smooth out as many lumps as possible. You can always use a food processor if you want the mixture to be extra creamy, but I find this works well too.
Place the yolk mixture into a piping bag or a plastic bag and pipe the mixture into the cavity of the egg whites. You can also spoon mixture into the egg, but I find piping to be the easiest way. Add a sprinkling of paprika and a few fresh parsley leaves as garnish for the deviled eggs.
How Long Can Deviled Eggs Be Made Ahead?
You can make this deviled eggs recipe without mustard ahead of time, but I wouldn't assemble them until the day you are serving. I like to boil the eggs, make the filling and store everything separately up to two days in advance. Make sure to keep the egg white halves in an airtight container so that they do not dry out. Add the yolk mixture to a plastic bag so that all you need to do is pipe the filling and garnish when you are ready to serve.
Serving Suggestions
When you are ready to serve your deviled eggs you can line the egg halves on a serving platter or plate. They even make egg plates that have the perfect indention for eggs so that they do not slip off the plate.
Substitutions
In this easy deviled eggs recipe I used lemon juice instead of apple cider vinegar or white vinegar. You can easily swap the lemon juice for the equal amount of either type of vinegar.
Looking For Other Appetizer Recipes? Try These!
Goat Cheese Stuffed Peppadew Peppers
Easy Tomato Bruschetta with Burrata Recipe
Whipped Ricotta Dip with Honey
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Best Deviled Eggs Without Mustard
Equipment
- saucepan
- plastic bag
Ingredients
- 6 large eggs
- ¼ cup mayo
- 1 teaspoon lemon juice
- 1 teaspoon pickle relish
- ⅛ teaspoon salt
- ¼ teaspoon hot sauce
- paprika, for garnish
- parsley, for garnish
Instructions
- Heat a medium sized pot over high heat and bring to a boil. When the water just begins to boil, carefully lower the eggs into the water. Set the timer for 14 minutes. Bring the heat down a little to keep the boil at a more gently bubble to not break the eggs.
- Once the eggs have boiled remove from heat and drain hot water. Add cool water too the pot to stop the cooking process. Add eggs to an ice bath.
- Once eggs have cooled peel the eggshell off of the eggs.
- Cut the eggs in half, lengthwise. Remove the yolk from the egg and put the yolks in a bowl.
- Use a fork to mash the egg yolk and make it as smooth as possible.
- Add the mayo, lemon juice, pickle relish, salt and hot sauce to the egg yolk and stir. I use the spatula to press the mixture against the bowl to make it very smooth.
- Add the mixture to a piping bag or a resealable plastic bag and pipe into the egg white cavity. See notes on how to pipe egg mixture using a plastic sandwich bag.
- Garnish with paprika and parsley.
Terri
Have been making deviled eggs this way for years, have never used mustard and they disappeared in no time at work. Often wondered if anyone else made them this way.