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!
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.
Recipe Inspiration
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.
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Ham salad sandwich spread made with leftover ham, hard-boiled eggs, pickle relish and mayo. Durkee's Famous Sauce and Basil make this recipe memorable.
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Hope to see you again soon!
Paula
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.
Deviled Eggs Without Mustard
Deviled eggs with a mildly sweet and tart twist
Ingredients
- 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)
Instructions
- 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.
Recommended Products
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer -
TOPOKO Vegetable Steamer Basket, Fits Instant Pot Pressure Cooker 5/6 QT and 8 QT, 18/8 Stainless Steel, Folding Steamer Insert For Veggie Fish Seafood Cooking, Expandable to Fit Various Size Pot
Nutrition Information:
Yield:
6Serving Size:
2Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 188mgSodium: 227mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 6g
Christopher
Sunday 9th of November 2014
Almost like my mom made them, with the vinegar and sugar, but she added a little mustard too. Lately, I've been adding green onions to the filling and a pinch of cayenne, and I garnish them with green onions on top.
Regardless of the exact recipe, I've learned that they taste better if the filling is made in the morning if they are to be served in the afternoon or evening. The flavor really develops nicely.
Paula
Wednesday 12th of November 2014
Christopher, I totally agree about making the filling ahead of time.
Peg
Wednesday 30th of October 2013
Paula, I call the eggs, Angel eggs. I hate to give the devil all that credit for something so good. I love them. Will try your recipe next. I have smoked paprika so will give that a try. Never thought of using a crinkle cutter on them. Makes them look so nice.
Natasha
Tuesday 26th of March 2013
These are so good! I think the smoked paprika is really important. I am on a low carb diet so decided to try these as a snack. Then I ate four eggs in two days and can think of nothing else. I think these will be a perfect Easter treat next weekend!
I hope you and your family are doing well! Are you coping with part of your family being so far away?
RH
Thursday 3rd of May 2012
Hi Paula, I'm new to your site. I've been sucked in! I've been reading post after post! I just wanted to leave a quick comment about your crinkle cutter. I use my crinkle cutter all the time when I'm just cutting veggies. My favorites are zucchini, yellow crookneck squash, potatoes, butternut, cukes, cooked beets(so pretty in salads), etc. I like that when I saute my veggies it leaves attractive "grill" marks & sorta helps with keeping the veggie slices from "sticking" together when I'm pushing them around the pan. It's just a little thing that helps add interest to basic meals that you make all the time. - To make it so all my cuts have a "crinkle" edge I prop the zucch standing up with the flower end facing up. I slice the zucchini down the middle from end to end but not all the way through the stem (it helps hold the zucch together when slicing in the other direction. I then take the whole zucch , place it on it's side and slice at a slight diagonal angle, ta da, interesting cut veggies. For soups I do the same but quarter the zucchini standing up then slice on a straight cut into nice small segments. (did any of that make sense? ha)
Paula
Sunday 6th of May 2012
RH, Yes! This makes sense. Love your description of cutting the zucch. Thanks for writing. pr
Holly Jackson
Saturday 7th of April 2012
These were a big hit at our Easter BBQ today. Thanks for sharing. I don't have a crinkle cutter, so they weren't as pretty. I also chopped up some sweet pickles and added it to the mix for a little crunch. Hubby brought out the tray and I swear a minute he came back in with it empty and said they were a hit. I had quadrupled the batch! LOL!! This may be a regular for our big group get togethers. <3
Paula
Sunday 8th of April 2012
Glad to hear it Holly. Thanks for coming back to report. paula