Mayo Free Deviled Eggs Recipe

Ever wondered how to elevate your brunch game with minimal effort and maximum flavor? Let’s dive into my twist on deviled eggs, where Greek yogurt and Dijon mustard meet a sprinkle of smoked paprika for a bite-sized masterpiece that’ll have your taste buds doing a happy dance!

I enjoy making tasty variations of traditional recipes, and my deviled eggs are a mayo-free, healthier version that doesn’t skimp on flavor. Using creamy Greek yogurt instead of the usual mayonnaise, and adding just the right amount of Dijon mustard and apple cider vinegar, makes these eggs much lighter, yet they are still full of protein.

Their savory depth is ensured by the garlic and onion powders that you almost have to use in any kind of deviled egg, period.

Mayo Free Deviled Eggs Recipe Ingredients

• Greek Yogurt: Rich in protein, adds creaminess, and a tangy flavor.
• Dijon Mustard: Offers a sharp, tangy taste and contains antioxidants.
• Apple Cider Vinegar: Provides a subtle sweetness and tartness, aids digestion.
• Garlic Powder: Adds flavor depth, contains vitamins and minerals.
• Onion Powder: Enhances umami taste with slight spice, antioxidant-rich.
• Chives or Parsley: Fresh garnish, provides vitamins A and C.
• Smoked Paprika: Adds a mild smoky flavor, sources of antioxidants.

Mayo Free Deviled Eggs Recipe Ingredient Quantities

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• 6 large eggs
• 2 tablespoons Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Chopped fresh chives or parsley for garnish (optional)
• Smoked paprika for garnish (optional)

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How to Make this Mayo Free Deviled Eggs Recipe

1. Arrange the eggs in a single layer in a saucepan. Cover the eggs with water by about an inch. Bring the water to a boil over medium-high heat.

2. As soon as the water has come to a rolling boil, put a lid on the saucepan, take it off the heat, and allow the eggs to sit in the water for 10 to 12 minutes.

3. Once the time is up, move the eggs to a bowl filled with ice water to cool them quickly for approximately 5 minutes.

4. Carefully unpeel the cooled eggs and cut them in half lengthwise. Remove the yolks with a gentle touch and place them into a mixing bowl.

5. Using a fork, mash the yolks until they are finely crumbled.

6. Incorporate the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and a dash of salt and pepper into the egg yolks. Blend until the mixture is smooth and creamy.

7. Sample the interior, then salt and pepper it to your taste.

8. With a piping bag or spoon, fill each half of the egg white with the mixture of yolk.

9. Top with minced fresh chives or parsley and, if desired, a dusting of smoked paprika.

10. Serve the platter of deviled eggs right away or stash them in the refrigerator until it’s time to serve. Then, pig out. Enjoy!

Mayo Free Deviled Eggs Recipe Equipment Needed

1. Saucepan
2. Lid for saucepan
3. Bowl (for ice water)
4. Mixing bowl
5. Fork
6. Spoon or piping bag
7. Knife
8. Cutting board
9. Measuring spoons

FAQ

• Can I use regular yogurt instead of Greek yogurt?Yes, you can use regular yogurt, but the filling will have a creamier texture if you use Greek yogurt. Why? Because it is thicker.
• How can I make these deviled eggs spicier?Incorporate hot sauce or cayenne pepper into the egg yolk blend if you like your deviled eggs with a little more heat. For really spicy eggs, add the sauce or pepper to the yolks before mixing in with the other ingredients. Alternatively, serve the eggs with extra hot sauce on the side.
• Can I prepare deviled eggs in advance?You can prepare them 24 hours in advance. Just store them in the refrigerator and keep them covered. Then, add the garnishes right before serving for that just-made look and taste.
• What are some alternative garnishes?In addition to chives, parsley, and paprika, you can experiment with capers, very finely diced pickles, or microgreens as topping alternatives.
• Is Dijon mustard necessary, or can I use another type?A tangy flavor that goes well with yogurt is provided by Dijon mustard, but you can use any mustard that you prefer.
• How do I ensure the eggs are easy to peel?Use eggs that are around a week old and cool them rapidly in ice water after boiling. This assists with peeling them more easily.

Mayo Free Deviled Eggs Recipe Substitutions and Variations

2 tablespoons sour cream instead of Greek yogurt.
Whole grain mustard, 1 teaspoon. Do not use Dijon mustard.
1 teaspoon lemon juice instead of apple cider vinegar.
1/2 teaspoon of onion flakes can substitute for onion powder.
If you want to substitute Enchiladas Suizas with something more common to American palates, then you should go with Casserole Enchiladas. These are canned, inexpensive, and easy to make, much like most of the dishes you’ll find in this book. Their accessibility is part of what makes them good dishes, and their flavor is part of what makes them good.

In these Casserole Enchiladas, whole tortillas are laid over various saw-like layers. The whole thing is baked, then cut and served. You can flavor either beans or ground beef (which is surprisingly territory for ground turkey in some parts of Mexico) highly and make these Casserole Enchiladas really good.

Pro Tips

1. Perfectly Cooked Eggs To ensure perfectly cooked and easy-to-peel eggs, add a teaspoon of baking soda to the boiling water. This helps the shells come off more easily after they are cooked.

2. Smooth Yolk Mixture For a smoother filling, use a food processor or a hand mixer to blend the yolk mixture. This ensures a creamy texture that’s easier to pipe and spread.

3. Chill for Flavors to Develop After making the filling and filling the egg whites, chill the deviled eggs for at least an hour in the refrigerator. This allows the flavors to meld and enhances the overall taste.

4. Creative Garnishing Instead of traditional garnishes, try using pickled jalapeños or a small slice of smoked salmon for an extra burst of flavor and a gourmet touch.

5. Avoid Overfilling Use a piping bag or a small plastic bag with the tip cut off to fill the egg whites neatly. This prevents overfilling and ensures a clean, professional-looking presentation.