No-Stuff Deviled Eggs


The deviled egg appetizer got the ultimate finger food upgrade.

No-Stuff Deviled Eggs
Photo: Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Ginny Branch
Active Time:
15 mins
Total Time:
15 mins

Break out the sleeve of Ritz crackers: deviled eggs just got an upgrade. Deviled eggs are one of the most popular appetizers that you'll find at any church potluck or family reunion, but their slippery whites and creamy interior can make them a mess to transport and eat. We're solving that problem with these No-Stuff Deviled Eggs, which are essentially sliced deviled eggs on crackers. These bite-sized appetizers have the richness and flavor of traditional deviled eggs, without any of the hassle of mashing yolks and piping filling into cooked egg white halves.

In this recipe, buttery crackers act as the base for sliced hard-boiled eggs, which gain a creamy component from a mixture of mayonnaise, mustard, and hot sauce that tops each cracker. Pass a tray of these hand-held deviled eggs around at the party and they're bound to be a hit.

For easy-to-peel hard-cooked eggs, bring a large pot of water to a boil over high. Lower the eggs into the water, and cook 10 minutes. Fill a large bowl with cold water and ice. Transfer the boiled eggs to ice water, and chill 15 minutes.


  • 2 ½ tablespoons mayonnaise

  • 1 ½ tablespoons Dijon mustard

  • dash hot sauce

  • 4 hard-cooked eggs, peeled

  • 24 round buttery crackers (such as Ritz)

  • Garnish: paprika, black pepper, kosher salt, and fresh dill


  1. Stir together mayonnaise, Dijon mustard, and a dash of hot sauce in a small bowl.

  2. Trim off and discard ends from peeled hard-cooked eggs. Using an egg slicer or chef's knife, cut each egg crosswise into 6 slices. (For clean slices, dip knife into water and wipe clean often.)

  3. Dollop ½ teaspoon mayonnaise mixture onto round buttery crackers. Top each cracker with 1 egg slice. Garnish each slice with a sprinkle of paprika, black pepper, kosher salt, and fresh dill.

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