How To Make Deviled Eggs With No Mayo

Some people, bless their hearts, are not mayonnaise people. If you happen to be one of those people, we have good news: You can still enjoy deviled eggs. Yes, you heard right. That classic Southern delicacy can be made without mayonnaise!

You'll still need a creamy binder to make the egg yolk filling, but there are several options beyond the usual mayonnaise. And you can still keep classic ingredients like mustard and pickle relish. Read on to see how to make delicious deviled eggs without mayo and get creamy results.

How To Make Deviled Eggs With Plain Greek Yogurt

This breakfast staple is a good mayonnaise substitute because it's nice and thick. It's tangier than mayonnaise, which changes the flavor of the filling slightly. If your recipe calls for mustard, you may want to scale back a bit or add it in gradually, tasting as you go. Go for full-fat Greek yogurt, rather than fat-free or low-fat. It has a smoother, less chalky texture and more subtle flavor. You can also use plain regular yogurt (non-Greek) in place of mayonnaise, but it will have a thinner texture, which can make the filling a bit looser.

WATCH: How To Make Deviled Eggs

How To Make Deviled Eggs With Sour Cream

Richer than Greek yogurt, but still nice and thick, sour cream is another good mayonnaise alternative in deviled egg filling. As with Greek yogurt, opt for full-fat sour cream and add mustard gradually to avoid making the filling too tangy.

How To Make Deviled Eggs With Cream Cheese

This bagel topper is much thicker than mayonnaise, but some people think it makes an extra decadent deviled egg filling. Make sure the cream cheese is softened before you stir it into the egg yolks. Or place all of the filling ingredients in a food processor for the smoothest results.

Tips For Making Deviled Eggs

Whether you opt for mayo or a creamy substitute, the process for making deviled eggs is the same and it relies on perfect hard-boiled eggs. There are a few tips to ensure your eggs come out just right every time. Start the eggs in boiling water, adding them gently with a slotted spoon. Once done, drain the hot water and refill the pot with cold water and ice. Lightly crack the eggs and plunge them into the ice bath for about 10 minutes to stop the cooking and allow the water to loosen the shells. Peel the eggs under running water and place them back in the ice bath.

If you’re making eggs for a large gathering, an egg cooker may be the time saver you’re looking for. You can cook up to 12 eggs at once. If you aren’t serving them right away, save time by making the deviled eggs in advance.

Whether you've run out of mayonnaise or simply don't like it, these nontraditional deviled eggs are still delicious.