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!
I’ve noticed that 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 rock star.
Need more reasons to make this recipe?
- Prepare ahead
- No mustard
- Stays fresh for days
- No prep after traveling
- No weird ingredients that scare people
Happy Cooks Speak Up:
“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.” — Holly J.
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
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.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Deviled Eggs Without Mustard
- 6 large (300 g) hard-boiled eggs
- 2 teaspoons apple cider or clear vinegar
- 1 teaspoon granulated sugar
- 1-1/2 to 2-1/2 tablespoons Miracle Whip – or mayonnaise or Greek Yogurt
- ½ teaspoon table or sea salt
- paprika for garnish – if you can get smoked paprika, it will add a bacon-y kind of flavor
- Remove shells from 6 large (300 g) hard-boiled eggs. Slice in half and remove cooked yolks to a small bowl.
- Add 2 teaspoons apple cider or clear vinegar, 1 teaspoon granulated sugar, 1-1/2 to 2-1/2 tablespoons Miracle Whip, and ½ teaspoon table or sea salt to the yolks that have been mashed with a fork. Mix and mash with a spoon or spatula until the 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 the egg yolk mixture back into cooked egg whites. Sprinkle with paprika for garnish if desired.