Best Deviled Eggs Without Mustard
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.
Servings: 6
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.
Notes
Make Ahead Directions:
You can make deviled eggs 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.
Piping with Plastic Bag:
You do not need a special piping bag to make deviled eggs. Use a sandwich bag to put the filling into. Cut a small hole of one tip of the bag and squeeze the filling into the egg white cavity. This looks cleaner than using a spoon method, but that works too.