Deviled Eggs Without Mustard (2024)

FAQs

What is a substitute for mustard in deviled eggs? ›

Apple Cider Vinegar This is the secret ingredient to use in place of Dijon mustard. It gives the recipe the acidic boost it needs without any mustard flavor. Tabasco Or another vinegar-based hot sauce. You'll only use a dash.

Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.

Made with basic ingredients like mayo and mustard, they're creamy, tangy, and always a hit. The best deviled eggs are easy to make. You just need 6 basic ingredients: hard-boiled eggs, mayonnaise, mustard, vinegar, and salt and pepper to taste.

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.

Go for full-fat Greek yogurt, rather than fat-free or low-fat. It has a smoother, less chalky texture and more subtle flavor. You can also use plain regular yogurt (non-Greek) in place of mayonnaise, but it will have a thinner texture, which can make the filling a bit looser.

How do you make deviled eggs creamy, not lumpy? Get out your food processor: If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse.

If you add too much mayo, it may overpower the filling and make it runny. For a dozen eggs, ½ cup mayonnaise will make a smooth, creamy filling that can sit up high when spooned into the egg. One way to ensure you get a good yolk-to-mayo ratio is to cook a few extra eggs.

What is a thickening agent for deviled eggs? ›

Instant mashed potatoes (which doubles as a surprising thickener for soups) can save your deviled eggs. To pull this off, all you need to do is add the flakes directly to your filling in small doses, mixing well each time.

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.

It turns out, that dijon mustard, besides being delicious, contains two very interesting things for your eggs – fat and acid. The fat part is pretty obvious – adding more luscious fat makes for more decadent eggs.

Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

“With an egg intolerance, the undigested components of the egg enter your colon, and bacteria form around them, which can lead to gas. [The] severity of egg intolerances range from mild discomfort to severe pain,” explains Berkman.

Replacing Eggs

The egg yolks in mayo provide the same binding, leavening, and moisture that eggs do in baking. As a general rule, you can replace one whole egg with 1/4 cup of mayonnaise.

Deviled eggs are the same thing as stuffed eggs or dressed eggs. It's essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

Plain Greek yogurt: a non-fat 1:1 ratio replacement for mayo that still achieves that creamy filling with tangy flavor, which I use in my Angel deviled egg recipe. Sour cream: another favorite swap when I still want that classic deviled egg that is also substituted at a 1:1 ratio.

Why do you put vinegar in hard-boiled eggs? ›

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

The vinegar contains ethanoic acid (also known as acetic acid), which reacts with calcium carbonate in the eggshell. One product of the reaction is carbon dioxide gas, which appears as little bubbles forming on the eggshell. Over time, this chemical reaction dissolves away the hard eggshell.

Other popular binding agents include: Apple cider vinegar (perfect on pulled pork) Beef broth or stock. Canola oil.

When a recipe calls for prepared mustard, use 1 teaspoon dry mustard (ground mustard) for 1 tablespoon prepared mustard, and add the same amount of water or vinegar to make up for the missing liquid.