Sneak Preview: This classic but simple Deviled Eggs Without Mustard recipe boasts a mildly sweet flavor that will please everybody. No mustard. A favorite at potluck dinners.
One thing my mom and I agreed about was deviled eggs. They were always our first choice to take to potluck meals. Why? Because the plate will be licked clean. You won’t have to take any food back home. Guaranteed!
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Need more reasons to make this recipe?
- You can make them ahead of time.
- Eggs are usually cheap.
- If you’re not a mustard lover, this recipe is for you.
- Eggs stay fresh for a long time in the fridge so it’s easier to keep them on hand.
- You don’t have to worry about keeping them hot or warming anything up when you get to the party.
- People will pick up deviled eggs, even when they aren’t pretty. Go the extra mile with a sprinkle of paprika or a sprig of parsley and you’ll be a rockstar.
- People seem to love deviled eggs but few people want to go to the trouble. Try this recipe for the win.
- Bonus: No weird ingredients to scare off small children.
A few years ago, my older sister whipped up a batch of her deviled eggs for us to snack on during a car trip back home from her house in Alabama.
Kay’s deviled eggs were so delicious, I couldn’t stop eating them. (Or maybe I was bored of riding in the car?)
A breakthrough moment…
At any rate, I was astounded when she sent me the recipe. I couldn’t believe how simple it was. You can see it at the bottom of this post.
“It’s the sweet, simple, things of life which are the real ones after all.”—Laura Ingalls Wilder
Just in case you don’t have your own method, this is the way I cook eggs so I won’t get that icky green layer around the yolks caused by over-cooking.
How I make hard-cooked eggs: (as of 6/1/18)
Place 6-8 eggs inside your Instant Pot or another electric pressure cooker with a rack or grocery store steamer inside. Add 1 cup of water. Set to HIGH PRESSURE for 5 minutes. When done, allow pressure to release naturally for 1 minute. Open Instant Pot and remove eggs to ice water to stop the cooking. When eggs are cool, pour out most of the water and gently shake the eggs within the bowl until shells are cracked. Peel eggs.
Did you enjoy this recipe? If so, leave a rating 🤩 inside the recipe below. No comment required. If you have any questions or suggestions, email me privately: Paula at saladinajar.com. Hope to see you again soon! Paula
Deviled Eggs Without Mustard
- 6 hard-boiled eggs
- 2 teaspoons vinegar
- 1 teaspoon sugar
- 1-1/2 to 2-1/2 tablespoons Miracle Whip - or mayonnaise or Greek Yogurt
- Salt to taste
- Paprika - if you can get smoked paprika, it will add a bacon-y kind of flavor
- Remove shells from eggs. Slice in half and remove cooked yolks to a small bowl.
- Add vinegar, sugar, Miracle Whip and salt to yolks that have been mashed with a fork. Mix and mash with a spoon or spatula until yolk mixture is as smooth as possible. (If you happen to be making a double batch, a food processor might be more efficient). If eggs are too stiff, add more Miracle Whip to suit your preference.
- Spoon or pipe egg yolk mixture back into egg whites. Garnish with paprika if desired.