Deviled Eggs Without Mayo

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Looking for a tasty yet easy appetizer recipe? Make these creamy Greek Yogurt Deviled Eggs Without Mayo and get ready for compliments! The combination of egg yolk, olive oil, yogurt, mustard and lemon juice gives you the tastiest appetizer for any occasion. They have the perfect creamy texture.

Although we don't hate mayonnaise, we often use store-bought or homemade Greek yogurt as a substitute for it to make our dishes healthier. Plus, we love the tangy and creamy taste of yogurt. If you are like us and looking for a low calorie mayo substitute, use yogurt instead.

We love these no mayo deviled eggs for late brunch too. Super easy to prepare, super tasty and nutritious. Love late weekend brunch ideas with eggs? Check out our Turkish eggs cilbir, menemen and spinach eggs too.

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About The Ingredients
How To Make
How To Make Ahead
How To Store Leftover
FAQs
More Egg Recipes
More Appetizers
📖 Recipe

Deviled eggs are often considered as a low carb Easter food, but they make wonderful party foods for any occasion. They can be served along with no tahini hummus, black eyed pea salad and potato tuna salad.

If you are after alternative flavors to classic deviled egg recipes for your gatherings, you should give this protein packed Greek yogurt deviled eggs recipe a try! They are gluten free and keto appetizers too.

About The Ingredients

The ingredients for this mayo free deviled eggs recipe can be put into 2 categories: Main ingredients and optional garnishes.

Eggs: We use medium eggs. It is better when they are not super fresh. The shells stick on the eggs when they are fresh, so it is harder to peel them. 1 or 2-week-old eggs are the best for hard boiled eggs.
Olive oil: It adds a nice richness to the egg yolks. You can use extra virgin olive oil if you like.
Spices: We use salt, black pepper and cumin. These are the spices we always sprinkle on eggs no matter how they are cooked. You can add extra spice like paprika and garlic powder too.
Lemon juice: It complements the flavor of Greek yogurt and gives a refreshing touch. You can use apple cider vinegar or white wine vinegar as a substitute if you don't have lemon on hand.
Greek yogurt: We often use homemade strained yogurt, but you can buy it from store. Just make sure it is plain Greek yogurt. Also, if you want another substitute for mayo, you can use sour cream just in the same way.
Mustard: Use either Dijon mustard or yellow mustard. Both will give a nice kick.
Parsley and red sweet peppers: These are for optional garnish. You can substitute fresh dill for parsley. And substitutes for sweet peppers are pickles, raw onions, radishes or jalapeno peppers. Alternatively, you can leave them out and just sprinkle some paprika on these deviled eggs.

How To Make

It is really easy to make this healthy deviled eggs recipe without mayo. We have three main steps: Cook the eggs, prepare them to become deviled and assemble. Let's learn these steps in detail.

Hand pouring water over the eggs in a saucepan.

Make hard boiled eggs: Place the eggs in a sauce pan and pour water over them. Make sure all the eggs are covered with water. Bring it to a boil, reduce the heat and let it simmer for 5 minutes. Alternatively, you can cook eggs in an instant pot.

Cooked eggs in a glass bowl with col water.

Stop the cooking process: Transfer the boiled eggs immediately into a bowl with cold water and ice to stop the cooking process. Let them sit in this bowl for 3-4 minutes and remove.

Peel the eggs: Tap a spoon on a hard boiled egg to crack all sides of the shell. Optionally, you can then roll it between you+r hands to loosen the shell. But we don't feel it is really necessary. Then peel the egg easily now. This is the easiest way of peeling eggs without breaking it. You can watch how easy it is in our video. Repeat this for all the eggs.

Hands cutting a hard boiled egg with a knife.

Halve the eggs: Use a sharp knife to cut the hard boiled eggs into two legthwise. Wipe the knife after cutting each, so the eggs look all clean. Put them on a plate.

Hand gently squeezing half of a hard boiled egg to loosen the yolk.

Remove the egg yolks: Gently squeeze the halved eggs to loosen the egg yolk.

Hands removing a cooked yolk from egg white with a spoon.

And then use a spoon to drop the egg yolk into a bowl. Repeat this for all the egg halves.

Hand mixing cooked egg yolks and Greek yogurt with a fork in a bowl.

Prepare the filling: Add in salt, cumin and black pepper over the yolks in the bowl. Add in olive oil, lemon juice, mustard and Greek yogurt.

Hand mashing egg yolks and other ingredients with a fork in a bowl.

Mix well with a fork until creamy. Put this mixture into a piping bag. If you don't have a piping bag, just use a spoon to fill the egg whites.

A piping bag filling the egg white halves with the egg yolk mixture.

Fill the egg white halves: Using a spoon or a piping bag, fill the egg whites with the egg yolk mixture.

Hand garnishing deviled eggs with parsley.

Garnish your deviled eggs: This is an optional fun part. You can garnish them with parsley or fresh dill. Also, place a slice of pepper on each. Alternatively, you can use raw onions, radishes or pickles for garnish.

How To Make Ahead

If you want to make these deviled eggs without mayo ahead, you can do it a day before. So how do you keep deviled eggs fresh overnight?

You should store the boiled and scooped-out egg whites and the prepared yolk mixture separately. Otherwise, the top of your deviled eggs will get dried out as they sit in the fridge.

After boiling the eggs as described above, put the egg whites on a plate and cover them with plastic wrap. Keep them in the fridge.

Put the egg yolk mixture into a zip lock bag and seal it. Make sure to remove as much air as possible. Keep it in the fridge.

When you are ready to serve, take them out from the fridge. Let them sit on the counter for 15-20 minutes. The filling might not pipe well if it is too cold. Give it a good stir and fill the egg whites using a piping bag or a spoon. Garnish and serve.

Deviled eggs without mayo garnished with parsley and red bell pepper on a white plate.

How To Store Leftover

If you have leftovers, cover the deviled eggs with plastic wrap and put them in an airtight container. This will both prevent their top from drying out and act as a barrier between eggs and the odors in the fridge.

Foodsafety.gov recommends keeping hard-cooked eggs up to a week, but we find it too long. They won't taste as good when they are kept that long. So consume your deviled eggs within 1-2 days.

FAQs

How long can I keep deviled eggs at room temperature when serving?

Keep them on the table for 1 or 2 hours at most. This might change depending on the temperature. So not to risk your health, we think eating them in 1 hour is the best.

Why do you put lemon juice or vinegar in deviled eggs?

They give the eggs a nice tangy flavor. If you like eggs on the savory side, use either of these or increase the amount of mustard.

How do you stiffen deviled eggs?

If you think your deviled egg filling is too runny, you can thicken it with an extra egg yolk. Cook one or two extra eggs and remove the yolk from the whites. Mash it with a fork and fold it into the filling mixture. Alternatively, you can use leftover hummus or mashed potatoes too.

More Egg Recipes

More Appetizers

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📖 Recipe

Deviled Eggs No Mayo

Deviled eggs garnished with sweet peppers and parsley on a white plate.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

Deviled Eggs without mayo. Creamy thanks to Greek yogurt, a little tangy thanks to lemon and mustard.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 10 1x
Category: Snack
Method: Cooking
Cuisine: American

Ingredients

Scale

Deviled Eggs:

5 eggs
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon cumin
¼ teaspoon black pepper
1 tablespoon lemon juice
2-3 tablespoons Greek yogurt
1 teaspoon mustard

Optional Garnish:

1 tablespoon chopped parsley
2 tablespoons diced red bell pepper

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Instructions

Make hard boiled eggs: Place the eggs in a sauce pan and pour water over them. Make sure all the eggs are covered with water. Bring it to a boil, reduce the heat and let it simmer for 5 minutes.
Stop the cooking process: Transfer the boiled eggs immediately into a bowl with cold water and ice to stop the cooking process. Let them sit in this bowl for 3-4 minutes and remove.
Peel the eggs: Tap a spoon on a hard boiled egg to crack all sides of the shell. Optionally, you can then roll it between your hands to loosen the shell. But we don't feel it is really necessary. Then peel the egg easily now. This is the easiest way of peeling eggs without breaking it. Repeat this for all the eggs.
Halve the eggs: Use a sharp knife to cut the hard boiled eggs into two legthwise. Wipe the knife after cutting each, so the eggs look all clean. Put them on a plate.
Remove the egg yolks: Gently squeeze the halved eggs to loosen the egg yolk and then use a spoon to drop the egg yolk into a bowl. Repeat this for all the egg halves.
Prepare the filling: Add in salt, cumin and black pepper over the yolks in the bowl. Add in olive oil, lemon juice, mustard and Greek yogurt. Mix well with a fork until creamy. Put this mixture into a piping bag. If you don't have a piping bag, just use a spoon to fill the egg whites.
Fill the egg white halves: Using a spoon or a piping bag, fill the egg whites with the egg yolk mixture.
Garnish your deviled eggs: This is an optional fun part. You can garnish them with parsley or fresh dill. Also, place a slice of pepper on each. Alternatively, you can use raw onions, radishes or pickles for garnish.

Notes

To make them ahead: After boiling the eggs as described above, put the egg whites on a plate and cover them with plastic wrap. Keep them in the fridge. Put the egg yolk mixture into a zip lock bag and seal it. Make sure to remove as much air as possible. Keep it in the fridge. When you are ready to serve, take them out from the fridge. Let them sit on the counter for 15-20 minutes. The filling might not pipe well if it is too cold. Give it a good stir and fill the egg whites using a piping bag or a spoon. Garnish and serve.
To store leftovers: cover the deviled eggs with plastic wrap and put them in an airtight container. This will both prevent their top from drying out and act as a barrier between eggs and the odors in the fridge. They won't taste as good when they are kept more than 2 days. So consume your deviled eggs within 1-2 days.
If you think your deviled egg filling is too runny, you can thicken it with an extra egg yolk. Cook one or two extra eggs and remove the yolk from the whites. Mash it with a fork and fold it into the filling mixture.

Nutrition

Serving Size:
Calories: 269
Sugar: 1.7 g
Sodium: 510.6 mg
Fat: 20.3 g
Carbohydrates: 2.8 g
Protein: 18.2 g
Cholesterol: 468.5 mg