Simple Deviled Eggs Without Mustard
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.
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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 love deviled eggs, but few 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.
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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
In case you don’t have your own method, this is how 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 the Instant Pot and remove the eggs to ice water to stop the cooking. When the eggs are cool, pour out most of the water and gently shake the eggs within the bowl until the shells are cracked. Peel eggs.
Parting Thoughts: Deviled eggs signal summer to me, but evidently, many people like them any time of the year, but especially on holidays. Here are some more summertime salads our family enjoys: Chicken Poppy Seed Salad, How To Make a Ham Salad Recipe with a Bologna Option (+Video), Old-Fashioned Potato Salad with homemade dressing.
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Deviled Eggs Without Mustard
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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.