A classic appetizer gets a quick update!
Traditionally served during spring celebrations, deviled eggs are amazing year round for any fun party.
The typical filling is made with the cooked yolks mashed together with mayonnaise and other ingredients like mustard, pickle relish, and herbs.
But not all of us really like mayonnaise…
Many don’t enjoy the taste, smell, or texture of this wiggly-jiggly condiment.
Good news, though – you can still have this yummy appetizer, but without the mayo.
In our recipe, we keep all of the classic flavors, but replace the mayonnaise with a perfect substitute: sour cream!
Sour cream provides the same creaminess and tanginess in the filling, making it an easy replacement.
You can also try other products of a similar taste and texture, like plain yogurt or creme fraiche. Read up on more common fresh cheese varieties to get even more fun inspiration for changing up the filling.
You may even want to try our magical egg-free mayo for another idea – this delicious spread is made with aquafaba, the leftover liquid from canned chickpeas.
Sticking with sour cream? Try our recipe now to get a taste of our quick and delicious update below.
- 6 large or extra-large eggs hard-boiled, peeled, and chilled
- 1/4 cup sour cream
- 1/2 teaspoon yellow mustard
- 2 teaspoons sweet pickle relish
- 1/4 teaspoon salt
- 2 teaspoons chopped fresh chives or dill plus more for garnish
- paprika for garnish
- Slice each egg in half lengthwise. Remove the yolks and place in a separate bowl. Set the egg halves aside.
- Add the sour cream, yellow mustard, pickle relish, salt, and herbs to the bowl with the yolks. Using a fork, mash everything together until all the ingredients are combined and the mixture is smooth.
- Using a spoon or a piping bag fitted with a star tip, fill the empty egg whites with the mixture.
- Garnish with a dash of paprika and more chopped herbs. Serve cold.
Recipe by Ashley Martell.
Cooking by the Numbers…
Step 1 – Boil the Eggs
Hard boil the eggs, until the yolks are completely cooked. Chill completely and remove the shells.
Need a little help with this step? Learn how to properly hard boil in our article with tips for cooking the best eggs!
Step 2 – Cut and Separate the Yolks and Whites
Using a sharp knife, cut each egg in half lengthwise, wiping your knife after each cut to keep it clean and free of any clinging yolk pieces.
Carefully remove the yolks by gently squeezing the whites. They should pop out easily. If they don’t, gently scrape them out with a spoon.
Place the yolks in a separate bowl. Set aside the empty halves on a clean plate.
Step 3 – Make the Filling
Add the sour cream, yellow mustard, pickle relish, salt, and herbs to the bowl with the yolks. Mash everything together with a fork until all of the ingredients are thoroughly combined and the mixture is smooth.
Step 4 – Fill
Feeling fancy? Transfer the yolk mixture to a pastry bag fitted with a large star tip. Pipe the mixture into the empty halves.
If you don’t want to take the extra step of piping, simply use a spoon to scoop out the mixture and place in the halves.
Step 5 – Garnish and Serve
Of course, no classic deviled egg is complete without a dash or two of paprika on the top! Sprinkle the paprika over each one.
I like to garnish mine with some extra fresh herbs as well.
Chill them until ready to serve. Now, try not to eat them all yourself before these make it to the table!
None of the Mayo, All of the Flavor
Hey, you mayo haters!
You don’t need to stare longingly at a plate of deviled eggs, just because they have your least favorite condiment mixed in them.
In our recipe, you can substitute this ingredient with creamy and tangy sour cream.
A tasty dish to serve and eat at your next party!
While we use classic ingredients like mustard (try making your own!), pickle relish, and paprika, you can easily amp up the flavors!
Mix in soy sauce, wasabi, and garnish with sesame seeds for a fun alternative. Top with bacon, or use other herbs like tarragon or thyme for other fresh flavor ideas.
And for another delicious alternative, you might want to give our deviled eggs filled with guacamole. Fresh and zesty perfection.
Whatever you decide – they’re going to be so tasty!
How do you like to flavor this popular party dish? What do you think of using sour cream? Give us your thoughts in the comments below!
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.
10 thoughts on “Classic No-Mayo Deviled Eggs”
Beautiful presentation! I’ll bet these would be the star of the picnic!
Wow, thanks, Benita! The chives are a great option, but you can certainly vary the garnishes to change up the presentation – herbs like fresh dill or parsley would look amazing as well.
I’m looking for a mayo-free deviled egg. I’m going to have to try this!! I LOVE sour cream!
Yessss, please do! LOVE that sour cream tang!
These are soooo good! Made them twice! I hate mayo this is a perfect solution! One question. How long can they be in fridge for before going bad?
Peeled hard boiled eggs will stay safe in the fridge for up to 1 week, but these are best consumed within 2 days or so. The filling may start to separate.
I have Crohn’s so don’t eat much dairy, could use other things like mustard. Any ideas would help. I love deviled eggs. But have to find away I can make them so I can eat them.
In addition the mustard, have you tried dairy-free sour cream or yogurt as a replacement? Soy or almond-based products could work. And if you are able to eat mayo, you could use regular mayonnaise (which is dairy-free!).
Is the mustard dried powdered or prepared? That 1/2 teaspoon looks lol too little for prepared?
Yes, it’s prepared mustard – 1/2 teaspoon gives the base a subtle kick and tang, but feel free to use up to a tablespoon if you love the flavor!