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
Calories: 90kcal
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.
- 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.
- Using a pastry bag fitted with a large tip pipe yolk mixture into whites. Serve immediately, or chill up to 3 hours.
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.
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.
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