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–+ servings

Deviled Eggs Without Mustard (Sweet & Simple!)

Deviled Eggs Without Mustard are easy to make and irresistibly snackable. Featuring mildly sweet filling and no mustard, they're ideal for potlucks, holidays, or any family gathering.
6 servings
deviled eggs displayed on a deviled egg plate.
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
 

  • 6 large (300 g) eggs
  • 2 teaspoons (2 teaspoons) apple cider or clear vinegar
  • 1 teaspoon (1 teaspoon) granulated sugar
  • 1-1/2 to 2-1/2 tablespoons (1-1/2 to 2-1/2 tablespoons) Miracle Whip - (or mayonnaise)
  • 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)or your favorite method on top of the stove. 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.

Notes

  • Storage: Keep refrigerated; they'll stay fresh for 3-4 days.
  • Doubling up: If making a larger batch, use a food processor for quick mixing.

Nutritional Information

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