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    Home » Recipes » Gluten-Free Appetizers

    Published: Mar 13, 2022 by Jen Wooster

    Deviled Eggs without Mustard

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    deviled eggs without mustard on plate.
    deviled eggs on bed or dill with basket of eggs to the side.
    using ziploc bag to pipe filling into egg whites.
    collage of deviled egg photos.

    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 without mustard are simple to make and taste great. Plus, they're perfect for any party or gathering. So, what are you waiting for? Try this recipe today!

    deviled eggs on bed or dill with basket of eggs to the side.

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    Whether you have an excess of hard boil eggs to use up in the fridge or you're just looking for an easy appetizer this deviled egg recipe will surprise you.

    Like our popular roasted tomato salsa made without cilantro, deviled eggs without mustard are perfect for picky eaters thanks to our secret ingredients.

    📖Why This 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.

    This recipe uses a trick I learned from Martha Stewart, using melted butter. It is almost like hollandaise but using hard egg yolks. And these yolks give the filling structure and the most creamy texture.

    And like all our recipes, this finger food recipe is naturally gluten-free.

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How to Make the Best Deviled Eggs
    • 👩🏻‍🍳 Expert Tips
    • 💭 Variations
    • 🔪Equipment
    • 🌡️Making Ahead
    • More Easy Appetizer Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe

    🧾Ingredient Notes

    This recipe uses 10 medium to large eggs. There is no difference between white and brown eggs. Use what you have on hand.

    Be sure to unsalted butter for the filling so the deviled eggs don't end up too salty.

    We also add 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.

    For herbs, I like to use dill but chives and parsley are also lovely.

    See the recipe card for exact quantities.

    recipe ingredients on counter.

    ⏲️How to Make the Best Deviled Eggs

    This recipe follows the standard method for making deviled eggs. I typically slice 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.

    Step 1- Hard Boiled 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.

    Drain the eggs and place them in an ice bath for a few minutes to stop the cooking process.

    steps for how to hard boil and egg.

    Step 2- 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.

    Step 3- Filling

    Melt butter in the microwave. Place the butter in a glass bowl and microwave for about 20 seconds, or until melted.

    steps to making deviled egg filling in a blender.

    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.

    Step 4- Assemble

    Spoon mixture into a piping bag fitted with a large tip and pipe into egg whites. or you can spoon in the mixture.

    using ziploc bag to pipe filling into egg whites.

    🥗What to Serve with Deviled Eggs

    Deviled eggs are a classic appetizer. You can pair it with traditional apps like our gluten-free pigs in a blanket and our spiced chicken wings.

    Or with newer modern recipes like our bacon-wrapped brussels sprouts and our beet and goat cheese bites. Both of these are crowd favorites!

    👩🏻‍🍳 Expert Tips

    • For the best flavor, use fresh eggs that are a week old. If you purchased 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

    💭 Variations

    For a bit of spice, add pickle juice or hot sauce to the mixture. The vinegar in pickle juice adds a non-spicy bite. And hot sauce, well is hot sauce. Use a caynne-based sauce like Tabasco.

    Deviled eggs on snack plate.

    🔪Equipment

    Unlike traditional deviled egg recipes, this one does require the use of a blender or food processor. Don't have one?

    Use a fork to mash up the yolks well. Mix in the mayo and salt with a whisk. This is going to take arm muscle to get it smooth. Add the melted butter and whisk until combined. Stir in the dill and assemble.

    🌡️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 Easy Appetizer Recipes

    • Cajun deviled eggs with shrimp in a serving platter.
      Cajun Shrimp Deviled Eggs
    • mango salsa in a white bowl.
      Mango Habanero Salsa
    • Buffalo chicken dip baked in a white dish.
      Healthy Buffalo Chicken Dip
    • corn ribs with chili dipping sauce on platter
      Corn Ribs

    💬Frequently Asked Questions

    Are deviled eggs keto?

    Yes, traditional deviled eggs made without sweet pickle relish are keto. This recipe for deviled eggs without mustard is also keto.

    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.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    deviled eggs served on a bed of fresh dill.

    Deviled Eggs without Mustard

    A classic deviled egg made without mustard or relish. Our secret ingredient gives a rich and satisfying flavor, it will have your guests raving.
    Servings: 20
    Prep: 20 mins
    Cook: 12 mins
    Total: 32 mins
    5 from 12 votes
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    Equipment

    • Blender or food processor
    • Large saucepan

    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
    Prevent your screen from going dark

    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.
    Rate this Recipe

    Video

    Notes

    Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
    Make Ahead: Boil the eggs and make the filling up to 2 days in advance. Store separately in tightly sealed containers in the fridge. Assemble up to 3 hours before serving.

    Nutrition

    Calories: 90kcal | Carbs: 1g | Protein: 3g | Fat: 9g | Fiber: 1g
    Author: Jen Wooster
    Course:: Appetizer
    Cuisine: American
    Keyword classic deviled eggs, deviled eggs no mustard, deviled eggs no pickles
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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