Simple Deviled Eggs Without Mustard To Make You a Rockstar

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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.

Five More Reasons to Make This Recipe

  1. Prepare ahead
  2. No mustard
  3. Stays fresh for days
  4. No prep after traveling
  5. 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.


simple deviled eggs with a parsley garnishPin

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 that I couldn’t stop eating them. I was astounded when she sent me the recipe, and I couldn’t believe how simple it was. You can see it at the bottom of this post.

preparing deviled eggsPin
Preparing the cooked eggs

“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: 

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.


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 displayed on a deviled egg plate.Pin
Yield: 6 servings

Deviled Eggs Without Mustard

Your whole family will appreciate these deviled eggs with a mildly sweet and tart twist. Apologies for the leftovers you won’t have to take home because there won’t be any.
5 from 26 votes
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Prep time: 15 minutes
Total time: 15 minutes

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Serving: 1egg (2 halves) | Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 73mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Calcium: 25mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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    4.85 from 26 votes (24 ratings without comment)

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    Recipe Rating




    40 Comments

    1. This was my first time makeing deviled eggs. Thank you… i think my mother in law approves, but then again, who knows. I made them for my husband anyway. If he likes them when he wakes up I’ll call it a win.

      1. I hope the deviled eggs were a “WIN” for you.

    2. Holly Jackson says:

      5 stars
      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

    3. Christopher says:

      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.

      1. Christopher, I totally agree about making the filling ahead of time.

    4. 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.

    5. 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?

    6. 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)

      1. RH,
        Yes! This makes sense. Love your description of cutting the zucch. Thanks for writing. pr

    7. Holly Jackson says:

      5 stars
      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

      1. Glad to hear it Holly. Thanks for coming back to report. paula

    8. Just LOVE how beautiful your eggs look….my gosh, I never thought of using krinkle cutter for eggs….terrific idea!!! Got company coming Easter weekend & this recipe will certainly be on the menu. Thanks so much for all your great recipes & ideas….your photography is awesome too 🙂

    9. Augusta Wynd says:

      My mom always used pickle or olive juice for her eggs. She also had a crinkle cutter. She cut eggs and carrots, but her favorite thing to cut was Colby cheese midget rounds, in December. She referred to it as her “Christmas Tree Cheese”. Nice triangles of scallopped cheese that fit a cracker perfectly. She is 90 now and unable to cook but dreams of cooking for us all at least once a week. I’m sure she was a Foodie, long before
      the web brought you into my home!
      Eat Well.

      1. @Augusta Wynd, Your post made my eyes well up ❤️ My Mum now has advanced dementia and doesn’t cook any longer but just thinks she does. Such a sweet memory of your Mother. I will definitely break out my crinkle cutter and make the Christmas Tree Cheese this year. Thanks for sharing.

    10. Marilyn Litzenberger says:

      I use sweet pickle juice instead of vinegar and sugar. I use a plastic bag with a small corner cut off to pipe the yolk mixture into the whites. Makes clean-up easier.

    11. That top egg is the prettiest dang egg…ever! Now I want deviled eggs and chili.

    12. The Café Sucré Farine says:

      Beautiful! And I’m like you, I love to make food look pretty whether with props or fun arranging and garnishing. Your photos are incredible….. and thanks for a great sounding recipe also, perfect for the picnic, party season coming up!

    13. Yum!! I’m a huge fan of deviled eggs, and Easter is the perfect excuse to make them. I love all your pretty props, Paula (and of course your beautiful photos!).

    14. redmenace says:

      Paula,
      This is a gorgeous post and recipe. Count me in as a true fan of the deviled egg. Also, Canton? I want to go. I’d pretty much give up everything to go to a huge flea market in Texas. How fun! xo
      Robin

    15. Chung-Ah Rhee says:

      The piped filling makes it so much more aesthetically pleasing to look at!!

    16. I will be deviling my Easter eggs in the next day or two. I’m curious about which direction you cut your eggs–looks like you have cut them in half width-wise–I’ve always cut mine length-wise.

      1. Hi Brooke, I have always cut mine length-wise too. That’s the only way they fit in most egg plates. But I like the look of the cross-wise–it’s different. Tastes the same, so why not? You just have to cut a little off the bottom to make it flat so they’ll sit up. (And that’s the only way they fit in my new little ceramic dish you see in the picture.)

    17. We love deviled eggs, always a part of our family feasts:) These are beautiful! Wish mine looked as pretty!

      Happy Easter to you, Paula!

    18. I am so thrilled to find your blog!! I’m also one of those who love to cook and trying to watch what I eat kind of girls….you have soooo many great things that I can’t wait to try!!! I am a Texan living in Nebraska so it does my heart good to read about “Canton, Hobby Lobby, Apple Bueno, etc.” and Oklahoma Christian! Off to experiment, once I decide which recipe to try first!!!

    19. You take the most amazing pictures! These are beautiful and look divine! I love deviled eggs.

    20. I absolutely love your pictures (as always)!
      I didn’t know there was room for creativity with deviled eggs:+)
      Now I have requested my mom make these for Easter:+)
      My mother-in-law taught me to make a single deviled egg by simply mixing a spoon of O’Charley’s honey mustard with the hard-boiled yoke, and it is very similar to mom’s eggs!

      1. Love the single deviled egg idea! But I’ve never seen O’Charleys. Will be on the lookout.

        1. You’ve never had O’Charley’s honey mustard??!!!!
          Your fancy/healthy grocery stores might not have it. It is in the cold salad dressing section at Walmart. You can get the low-fat, but I don’t recommend it:+)

    21. Love the slicer trick for leaving the pattern cut marks…stealing that idea for sure! Thanks…they all look just lovely.

    22. I haven’t made (or eaten) deviled eggs in decades– they usually look unappealing, squishy, overly “handled.” But THESE– wow! They’re beautiful! Must make for our Easter get-together. Hope I can find a crinkle cutter!

    23. TheKitchenWitch says:

      Paula, those pictures are gorgeous! I love the sunny, springtime yellow of those eggs–they made me smile.

    24. Instructions on how to eat my mom’s deviled eggs.

      1. Grab one with your hands (attempt to not get any yoke mixture on your hand… good luck with that!)

      2. Squeeze the top of the sides of the egg together and use your top lip to rake the excess yoke mixture into your mouth.

      3. Finish off the rest of the egg in one big bite.

      4. Lick your fingers. Yummy!

    25. Great eggs and a super presentation! Have a wonderful Easter weekend.

    26. Hey Paula,
      Just got off the phone with my daughter and we had just been talking about deviled eggs for Easter dinner. She thought it was a great idea. Then I pulled up your new post. If mine could look half as good as yours I would be soooooo very happy. I need to check into that icing shooter. Perfect look!!!
      Love the stories of your great finds as well as the family recipes that your share. Thanks Kay for sharing

      1. Sandy, the icing shooter is from Pampered Chef I think (it was a gift). You are welcome to borrow it anytime. See ya Sunday.

    27. Betty @ scrambled hen fruit says:

      We love deviled eggs at my house- there are seldom any leftovers. If we do have leftovers, they’re egg salad the following day. Those eggs of yours look delicious! The vinegar and sugar would give them just the right sweet tangy flavor. I love your props too- I’m coveting that egg scale! 🙂

    28. Mmmm. . . .one of my favorite foods to eat!! Gatherings just aren’t complete without deviled eggs. Thanks for sharing!!

    29. yum! is that the pampered chef icing shooter i got you a while back? whatever it is, it makes pretty eggs!

      1. Yes, it is Susie. Works perfectly for the filling. Almost easier than two spoons.

        1. i agree! since i don’t have this nifty gadget, another thing that works well is a ziplock bag with a small hole cut in the corner…a disposable pipet for deviled egg filling, works great!