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    Home » Recipes » Appetizer Recipes

    No Mayo Deviled Eggs

    Modified: Feb 28, 2025 · Published: Nov 2, 2018 by Ashley

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    Jump to Recipe·Print Recipe·5 from 6 reviews

    This easy to make, classic deviled egg recipe is a bite-sized party appetizer favorite! Perfect for game day, holiday gatherings, and dinner parties. Made with pantry staples - no mayo needed!

    It's almost game day, and anyone who really knows me knows that I'm only into any sporting event for one thing only... the food!

    And whenever there's an appetizer spread, you better believe I'm gonna make a beeline straight for the platter of deviled eggs!

    You can check out my big game day recipe roundup post for more game day party favorite recipes!

    Close-up view of a platter of deviled eggs.

    It's no secret that I love deviled eggs. Well, deviled anything, really.

    Growing up, my grandma made deviled eggs that would disappear faster than anything else at every family gathering.

    I watched her make them more times than I could count, and she always made a few trays of them in hopes that they would last longer than 10 minutes.

    They usually didn't.

    She used Miracle Whip in her deviled eggs, and I've done lots of variations over the years.

    Most of them used mayonnaise, but lately I've been on a big plain Greek yogurt kick.

    I'm partial to using whole milk Greek yogurt - it's rich, creamy, and tangy. It works perfectly here. But feel free to used reduced fat or fat-free if you like.

    Overhead view of a platter of deviled eggs.

    Another thing that I've changed over the years is the way in which I fill the eggs. I used to mash the filling up with a fork and scoop the filling in with a spoon.

    Then I went through the small cookie scoop phase. It was great, and filled the eggs very evenly.

    But once I started using this OXO decorating bottle set, it changed everything! It's super easy and makes the eggs look so pretty!

    But I was running into trouble occasionally with some larger chunks of eggs that would get stuck in the tip of the bottle.

    And then it struck me - why am I not using the food processor to purée the yolk mixture? DUH.

    Ever since that realization, my deviled egg game has been totally on point. The yolks are so smooth and creamy and those swirls are just too pretty!

    Close-up view of a platter of deviled eggs.

    When it comes to hard boiling the eggs, I'm a total Instant Pot convert.

    For large eggs, I cook them for 8 minutes on high pressure, do a quick release, and put them in a bowl of cold water to stop the cooking process.

    They turn out perfect every.single.time.

    If I'm entertaining at home, I love serving my deviled eggs in my Le Creuset Stoneware Deviled Egg Platter (and it comes in SO many colors!), but if I'm taking them out to a party away from home, I still use my grandma's vintage Tupperware tray.

    It makes me smile every single time!

    Are you making deviled eggs for game day? What's your favorite way to fill and garnish them?

    Overhead view of a platter of deviled eggs.

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    📖 Recipe

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    Close-up view of a platter of deviled eggs.

    No Mayo Deviled Eggs

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 24 deviled eggs 1x
    • Category: Appetizer
    • Method: Stovetop or Instant Pot
    • Cuisine: American
    Print Recipe
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    Description

    This easy to make, classic deviled egg recipe is a bite-sized party appetizer favorite! Perfect for game day, holiday gatherings, and dinner parties. Made with pantry staples - no mayo needed!


    Ingredients

    Scale

    For Eggs:

    • 12 large hard boiled eggs, peeled and halved
    • ¼ cup plus 2 tablespoons plain Greek yogurt
    • 2 teaspoons white vinegar
    • 1 tablespoon yellow mustard
    • ¾ teaspoon kosher salt
    • ½ teaspoon garlic powder
    • ⅛ teaspoon freshly cracked black pepper
    • 1 teaspoon granulated sugar

    For Garnish:

    • Paprika
    • Chives, chopped (optional)

    Instructions

    1. Place the yolks from the hard boiled eggs in the bowl of a food processor. Add remaining ingredients (Greek yogurt through sugar) and process until smooth.
    2. Scoop or pipe the yolk mixture into the egg whites, filling each one evenly. Garnish with a sprinkle of paprika and some chives, if desired.

    Notes

    If cooking eggs in an Instant Pot, cook on high pressure for 8 minutes, quick release, then plunge into a bowl of cold water to stop the cooking process before peeling and cutting the eggs.

    Nutrition

    • Serving Size:
    • Calories: 43
    • Sugar: 0.6 g
    • Sodium: 77.7 mg
    • Fat: 2.8 g
    • Saturated Fat: 0.9 g
    • Carbohydrates: 0.7 g
    • Fiber: 0 g
    • Protein: 3.4 g
    • Cholesterol: 93.6 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Reader Interactions

    Comments

    1. Allie R Taylor

      March 09, 2017 at 2:44 pm

      Wow - these are gorgeous! Nice job. I need to re-evaluate how I fill my deviled eggs. 🙂

      Reply
    2. Jordan

      January 08, 2018 at 12:59 pm

      I get deviled egg cravings at the most random times. Like now, at 11am on a Monday. Can't wait to try these!

      Reply
      • Ashley

        January 16, 2018 at 9:32 am

        Right?! It's *always* a good time for deviled eggs!

        Reply
    3. Erin Table for Seven

      January 08, 2018 at 1:41 pm

      I love using Greek yogurt in cooking! Such a great recipe..they look delicious!

      Reply
      • Ashley

        January 16, 2018 at 9:33 am

        Me too! I always have it on hand and it's a great way to add that rich, creamy texture to so many dishes!

        Reply
    4. Gloria @ Homemade & Yummy

      January 08, 2018 at 5:55 pm

      Devilled eggs are ALWAYS a hit. I love eating them, and they are the first item to fly off the party platter. Using yogurt instead of mayo is a great idea.

      Reply
      • Karen Nelson

        November 19, 2023 at 11:32 pm

        Thanksgiving is upon us all! How early can I make deviled eggs when planning out the different foods being made?

        Reply
        • Ashley

          November 20, 2023 at 9:00 am

          Hi Karen,
          You can make the filling for the eggs a few days in advance with no problems. Probably 4 days would be the most I'd go. Be sure to keep the egg halves and the filling both in separate, sealed containers. You can put the egg yolk mixture in a zip-top bag if you'd like, that way you can just snip the corner and pipe them into the cooked whites and sprinkle with paprika before you go to serve them. I'd recommend waiting to actually fill them until the day that you plan to serve them (can be early in the day), and keep them in a covered container in the refrigerator. We occasionally have deviled eggs leftover, and they hold up great in the fridge for a few days, so I don't think this would be a problem.

          Reply
    5. Sarah

      January 08, 2018 at 7:15 pm

      I always substitute full-fat Greek yogurt (or even just plain regular yogurt) for mayo, and so far it's worked every time! This is a fabulous idea!

      Reply
      • Ashley

        January 16, 2018 at 12:13 pm

        Yes! I have yet to find a recipe that it doesn't work as a substitute either! I usually have both Greek and plain in my fridge. Yogurt is just so versatile!

        Reply
    6. Analida @ ethnicspoon.com

      January 08, 2018 at 7:20 pm

      I've never been a big mayo fan for the deviled eggs. I need to try the Greek yogurt method. Thanks!

      Reply
      • Ashley

        January 16, 2018 at 12:16 pm

        I hope you like it - I've been running into a lot of people who aren't into mayo lately. This is a great solution!

        Reply
    7. Renz

      January 10, 2018 at 12:50 pm

      Ooh. I stay away from deviled eggs because of the mayo. Def would want to try these with the yogurt.

      Reply
      • Ashley

        January 16, 2018 at 12:24 pm

        I hope you love them!

        Reply
    8. Abby @ WinsteadWandering

      January 12, 2018 at 9:07 am

      I'm with you: food is definitely the best part of most sporting events! I love that you pipe in the yolk mixture filling. It makes your eggs look so fancy!

      Reply
      • Ashley

        January 16, 2018 at 12:31 pm

        It really makes them feel fancier without a lot of effort. I'm all for dishes like that with or without sports 😉

        Reply
    9. Sharon Glascoe

      January 12, 2018 at 8:51 pm

      A great appetizer for guests that aren't fans of mayo. Delicious!

      Reply
      • Ashley

        January 16, 2018 at 12:31 pm

        Thanks so much! It's a hit for mayo-lovers, too!

        Reply
    10. Leslie Haasch

      January 13, 2018 at 8:29 am

      Love the substitute of greek yogurt for mayo!

      Reply
      • Ashley

        January 16, 2018 at 12:32 pm

        It really works well! I've been loving swapping it in lots of recipes.

        Reply
    11. Jennifer

      January 13, 2018 at 4:11 pm

      Deviled eggs are my favorite app! I’ve been using the back of a fork to mash them too...so silly! Of course the food processor would be better! Lol! Thanks for that lightbulb moment!

      Reply
      • Ashley

        January 16, 2018 at 12:35 pm

        RIGHT?! I can't believe it took me SO many years to realize that there was a better way to do it!

        Reply
    12. Helene

      January 14, 2018 at 6:19 am

      Greek yogurt is such a smart choice to make deviled eggs. Why didn't I get the idea earlier? I like how you flavored the deviled eggs and the fact that the greek yogurt mass looks so creamy!

      Reply
      • Ashley

        January 17, 2018 at 9:34 pm

        They're sooooo creamy! I don't even miss the mayo, and it's great for some of my mayo-hater friends, too 😉

        Reply
    13. Amanda Mason

      January 14, 2018 at 9:43 am

      I'm all about the food too on game day and those commercials! That's about it lol! I love your twist in using a greek yogurt! I'll have to try that out! These look amazing!!

      Reply
      • Ashley

        January 17, 2018 at 9:35 pm

        Same here - those are the most entertaining parts for sure! I couldn't even tell you who's playing half the time LOL

        Reply
    14. Kathryn @ FoodieGirlChicago

      January 14, 2018 at 1:51 pm

      Greek yogurt is such a great option for deviled eggs. I definitely need to give these a try!

      Reply
      • Ashley

        January 17, 2018 at 9:36 pm

        I hope you love them if you do give them a try, Kathryn! 🙂

        Reply
    15. Anita

      January 14, 2018 at 2:55 pm

      Deviled eggs are one of my favorite appetizers! This version looks SO good!

      Reply
      • Ashley

        January 17, 2018 at 9:36 pm

        Thanks so much! I don't think I've ever met a deviled egg I didn't love 😉

        Reply
    16. Julie

      January 14, 2018 at 3:55 pm

      Using a food processor for deviled eggs is a total GAME CHANGER! I've never thought about that before -- BRILLIANT!!

      Reply
      • Ashley

        January 17, 2018 at 9:37 pm

        RIGHT?! I can't believe it took me SO many years of deviled egg-making to realize that this was the best way!

        Reply
    17. Anne Murphy

      January 15, 2018 at 10:31 am

      LOL I use my great aunt's deviled egg plate... It even has a label on the back with our last name! (And what that label is I have no idea - but it doesn't budge!) I just think of all the church suppers and neighborhood socials that plate has been to...

      I love all kinds of stuffed eggs - and I've used Greek Yogurt in some of the variations, but not in a traditional one. Great idea - I'll have to try it!

      Reply
      • Ashley

        January 17, 2018 at 9:38 pm

        I love this story, Anne! Aren't old family heirlooms like that so much fun? The places they've been over the years!! And yes - I wasn't sure it'd work so well in a "classic" style deviled egg but it SO does and it made me VERY happy!!

        Reply
    18. Sarah Cummings

      November 14, 2018 at 7:51 pm

      Great! I'll be trying this version of yours. Thanks for sharing Ashley! 🙂

      Reply
      • Ashley

        November 16, 2018 at 10:36 pm

        So glad to hear that! I hope you love them as much as we do, Sarah! 🙂

        Reply
    19. Angel

      September 03, 2019 at 9:19 pm

      These looked great! I wish I could have yogurt but I can't have dairy/milk products.....So I did everything minus the yogurt and used apple cider vinegar instead of white.... they came out yummy! I live delighted l deviled eggs! ‍♀️

      Reply
      • Ashley

        September 03, 2019 at 10:13 pm

        I’m so glad this worked out for you, Angel! You could also use mayo in place of the yogurt to make it a bit creamier. Deviled eggs are one of my all-time favorites!

        Reply
    20. Charles K

      September 04, 2021 at 3:17 pm

      These came out amazing! Thank you so much for Sharing this recipe. I hate mayo so substituting greek yogurt was a great suggestion.

      Reply
      • Ashley

        September 04, 2021 at 3:19 pm

        I’m so glad these were a hit for you! A lot of people dislike mayo - I’ll have to try swapping it out in more recipes.

        Reply
    21. Sue Peters

      May 13, 2023 at 11:46 am

      Thank you! These were great. My food allergies keep me from mayo, so I haven't had deviled eggs in years. I completely forgot the sugar and didn't realize it until I copied the recipe to put it in my app. This was after I had eaten eight of these - yes eight lol. I didn't miss the sugar at all.

      Reply
      • Ashley

        May 13, 2023 at 12:14 pm

        I’m so glad these were a hit, and so glad you were able to finally enjoy one of your favorites again

        Reply

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