Deviled Eggs No Mayo
Deviled Eggs without mayo. Creamy thanks to Greek yogurt, a little tangy thanks to lemon and mustard.
- 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
-
1/4 teaspoon salt
-
1/4 teaspoon cumin
-
1/4 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
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
Find it online: https://www.giverecipe.com/mayo-free-deviled-eggs/