Deviled Eggs Without Mustard (Sweet & Simple!)
Sneak Preview: This classic Deviled Eggs Without Mustard recipe delivers a mildly sweet, tangy twist. They’re always a hit at potlucks and family gatherings, made without mustard and topped with a sprinkle of paprika. The main ingredients include eggs, Miracle Whip or mayonnaise, vinegar, and sugar.
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One thing my mom and I agreed on was deviled eggs. They were always our first choice to take to potluck meals. Why? Because the plate would be licked clean, and you wouldn’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.
Why You’ll Keep Making This Recipe:
- Prepare ahead easily
- No mustard flavor
- Stays fresh for days
- It travels perfectly without any extra prep
- Simple ingredients that please everyone
Shared & Loved
“These were a big hit at our Easter BBQ today. … 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.
Ingredients & Substitutions:
- EGGS: Large, hard-cooked. Pressure cooking makes peeling easier.
- VINEGAR: Apple cider or clear vinegar.
- SUGAR: Granulated sugar balances flavors; honey or alternative sweeteners also work.
- MIRACLE WHIP OR MAYONNAISE: Miracle Whip provides sweetness, mayonnaise has a milder taste, and Greek yogurt is a lighter option.
- PAPRIKA: Smoked paprika offers a bacon-like flavor; regular paprika works great, too.
How to Cook Hard-Boiled Eggs
- COOK & COOL: Pressure-cook eggs for 5 minutes, let them release naturally for 1 minute, and then transfer them immediately to ice water.
- CRACK & PEEL: Drain water and gently shake eggs in a bowl until shells crack. Peel carefully.
- CUT & REMOVE YOLKS: Slice eggs in half lengthwise, remove yolks, and set whites aside.
- PREPARE FILLING: Mash yolks with vinegar, sugar, Miracle Whip, and salt until smooth and creamy.
- FILL & GARNISH: Spoon or pipe filling into egg whites, garnish with paprika, and serve.
“It’s the sweet, simple, things of life which are the real ones after all.” — Laura Ingalls Wilder
Deviled Eggs Without Mustard (Sweet & Simple!)
Ingredients
- 6 large (300 g) 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
Instructions
- PREPARE EGGS: Hard-cook 6 large eggs using a pressure cooker (5 minutes on HIGH, 1-minute natural release). Transfer eggs to ice water, peel when cool.
- MAKE FILLING: Halve eggs lengthwise (or crosswise as I have done here) and remove yolks to a bowl. Add 2 teaspoons apple cider or clear vinegar, 1 teaspoon granulated sugar, 1-1/2 to 2-1/2 tablespoons Miracle Whip or mayonnaise, and ½ teaspoon table or sea salt. 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.
- ASSEMBLE: Spoon or pipe filling into whites. Chill. Sprinkle with paprika for garnish before serving.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs:
- Can I use mayonnaise instead of Miracle Whip? Yes, mayo or Greek yogurt both work well.
- How long do deviled eggs last? Keep refrigerated; they’ll stay fresh for 3-4 days.
- Can I double the recipe? Absolutely. If making a larger batch, use a food processor for quick mixing.
Final Thoughts
Deviled Eggs Without Mustard are always a tasty addition to a holiday feast or casual get-together. They’re a stress-free dish that looks great even without fancy garnishes—but don’t skip the paprika; it adds color and character! Enjoy your rockstar status as you bring home an empty plate every time.
If you have leftovers from a bunch of hard-boiled eggs, here are some recipes that need them: How To Make a Ham Salad Recipe with a Bologna Option and Old-Fashioned Potato Salad with homemade dressing.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.