Looking for a quick and easy recipe for deviled eggs that doesn't require mustard? You've come to the right place! These deviled eggs are based on a classic recipe that uses melted butter to create a thick luscious filling. They are simple to make and perfect for your next party
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Whether you have an excess of boiled eggs to use up in the fridge or you're just looking for an easy appetizer this deviled egg recipe will surprise you.
Like popular roasted tomato salsa, deviled eggs without mustard are perfect for picky eaters thanks to our secret ingredients.
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📖Why My Recipe Works
- First off when I say no mustard. I don't mean just prepared mustard. This recipe is made without mustard powder, vinegar, or pickle relish. I know it sounds crazy.
- The melted butter gives the eggs a flavor similar to hollandaise but using hard egg yolks. It gives the filling structure and the most creamy texture.
- The filling is made in a blender for a smooth center.
🧾Ingredient Notes
- Eggs- This recipe follows the standard method for slicing them in half, creating 20 individual bites. However, if you are feeling fancy you can trim off the tops instead to make 10 standing deviled eggs.
- Butter- Be sure to unsalted butter for the filling so the deviled eggs don't end up too salty.
- Mayo- A bit of mayonnaise to make the mixture creamy, again check the salt content on the label and taste before adding additional salt to the filling.
- Cayenne- You can use black or white pepper for less heat.
- Herbs- I like to use dill but chives and parsley are also lovely.
⏲️How to Make the Deviled Eggs (No Mustard)
Boil the Eggs
Place the eggs in a single layer at the bottom of a saucepan. Add enough water to cover the eggs by about an inch.
Bring the water to a boil over medium-high heat. Once the water has come to a boil, remove the pan from the heat and cover it. Let it sit for 12 minutes before placing them in an ice bath.
Peel
Shell the eggs by gently tapping them on a hard surface and rolling them between your hands. The shell should come off easily.
You can rinse them off and pat them dry to ensure all the pieces are off.
Cut the eggs in half lengthwise. Remove the yolks and place them in a blender or food processor.
Filling
Melt butter in the microwave. Place the butter in a glass bowl and microwave for about 20 seconds, or until melted.
Add the butter, mayonnaise, salt, and cayenne pepper to the yolks and blend until smooth.
Taste the mixture and add more salt or pepper, if needed. Stir in the dill by hand.
Assemble the Deviled Eggs
Spoon mixture into a piping bag fitted with a large tip and pipe into egg whites. or you can spoon in the mixture.
🥗What to Serve with Deviled Eggs
Looking for more interesting bites to try? I think a basic deviled egg recipe like this pairs well with mashed potato bites, charcuterie cups, pickled shrimp and parmesan crostini.
👩🏻🍳 Expert Tips
- For the best flavor, use fresh eggs that are a week old. If you purchase directly from the grocery store, they are already aged perfectly.
- If you don't have a piping bag, you can spoon the mixture into the egg whites.
- You can garnish the eggs with paprika, dill, or chives.
- These deviled eggs will last in the fridge for up to several days but when serving for a party, assemble no more than 3 hours in advance.
- To make boiled eggs easier to peel, add a teaspoon of baking soda to the water
🌡️Making Ahead
Hard-boiled eggs can be made up to a week in advance and stored in the fridge, unpeeled.
The deviled egg filling can also be made ahead of time and stored in the fridge for up to two days. Just assemble shortly before serving.
Storing Leftovers
If you have leftover deviled eggs, place them in an airtight container and store them in the fridge. They will last for up to four days.
Because of the butter, the eggs need to sit at room temperature for 15 minutes before serving. Otherwise, the filling is too stiff.
More Deviled Egg Recipes
💬Frequently Asked Questions
What is the best way to peel hard-boiled eggs?
The best way to peel a hard-boiled egg is to start at the large end and gently tap it on a hard surface. Roll the egg between your hands and the shell should come off easily.
If there are any stubborn pieces of shell left on, you can use a knife to help remove them.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Deviled Eggs without Mustard
Ingredients
- 10 eggs
- ½ cup mayonnaise
- 4 Tablespoons unsalted butter melted and cooled
- ⅛ teaspoon salt
- Pinch cayenne pepper
- 2 Tablespoons fresh dill chopped plus more for garnish
Instructions
- In a saucepan large enough to hold the eggs in one layer, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. You can also add a few ice cubes to cool down quickly.10 eggs
- Peel and halve eggs lengthwise; remove yolks and transfer to a blender or food processor. Blend the egg yolks, mayonnaise, melted butter, salt, and cayenne until smooth. Stir in the dill by hand.½ cup mayonnaise, 4 Tablespoons unsalted butter, ⅛ teaspoon salt, Pinch cayenne pepper, 2 Tablespoons fresh dill
- Using a pastry bag fitted with a large tip pipe yolk mixture into whites. Serve immediately, or chill up to 3 hours.
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