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!
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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.
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.
⏲️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.
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.
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.
🥗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
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.
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.
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.
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
💬Frequently Asked Questions
Yes, traditional deviled eggs made without sweet pickle relish are keto. This recipe for deviled eggs without mustard is also keto.
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.
Deviled Eggs without Mustard
- 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
- 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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