Deviled eggs are always the perfect side dish or appetizer for a holiday party or get-together. With these flavorful Dairy Free Deviled Eggs, everyone will reach for another so make sure to hide yours first!
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Delicious homemade deviled eggs are a classic and beloved addition to any gathering or meal. These bite-sized delights are often featured as an appetizer, side dish, or picnic favorite. They're easy to make and absolutely delicious.
This southern deviled eggs recipe is made with mustard, mayo, relish, and egg yolks. This filling is simple and tasty. Add more or less of the ingredients to adjust to taste as desired.
Top them off with some fresh parsley and paprika and you have a dish everyone will come back to. Just make sure you make enough for everyone because deviled eggs are best eaten 3 or more at a time.
For another deviled egg variation, check out my Spicy Deviled Eggs.
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💛 Why You'll Love This Recipe
- Easy to make. Deviled eggs are low maintenance and straightforward. Cook, peel, mix, and fill. Any eggs that don't peel perfectly can be turned into Southern Egg Salad, so nothing goes to waste.
- Basic ingredients. Simple staples like mayo, mustard, and relish create a creamy texture and great flavor without anything fancy.
- Frugal. Eggs are one of the most affordable protein options available. This recipe feeds a crowd at a low cost and is a great way to cut your grocery bill while still eating well.
🛒 Ingredients
Eggs. Hard boiled eggs are the base of this recipe. I recommend using my Instant Pot Hard Boiled Eggs method for easy peeling.
Mayonnaise. Forms the creamy base of the filling.
Mustard. Adds tangy flavor and balances the richness of the mayo.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Buy eggs in larger cartons. Larger packs often have a lower cost per egg and work well for gatherings.
Use store-brand mayonnaise and mustard. Generic versions keep costs low with no noticeable difference in flavor.
Keep the garnish simple. A light sprinkle of paprika adds color without needing extra toppings.
🥄 Instructions for Dairy Free Deviled Eggs
Step 1: Boil your eggs until they're hard boiled and then let them cool to safe handling temperatures.
Step 2: Peel the shells from the egg whites and rinse under water to remove any small shell pieces.
Step 3: Cut the eggs lengthwise down the middle.
Step 4: Remove the yolks and set them in a bowl to the side.
Step 5: Mash your egg yolks down until they're crumbly and fine.
Step 6: Add in the remaining ingredients and stir to combine. Adjust to taste as needed.
Step 7: Place the filling into a bag and then snip the end for easy piping.
Step 8: Pipe the egg filling into the cavity of the egg whites and then garnish with paprika.
Serve and enjoy.
👩🏻🍳 Expert Tips
- Adjust the flavor. For a tangier filling, use dill relish instead of sweet relish. Add more mayo as needed to reach your preferred creaminess.
- Fill neatly. Spoon the filling into the egg whites or use a piping bag. A zip top bag with the corner snipped off works just as well. For a decorative look, use a star tip.
- No waste. Eggs that don't peel or slice cleanly are perfect for Dill Pickle Egg Salad Sandwiches.
❄️ Storage and Make Ahead
Storage: Store Dairy Free Deviled Eggs in an airtight container in the refrigerator for up to 2 days.
Make Ahead: Prepare the filling and egg whites up to a day in advance, then assemble shortly before serving for the best texture.
🥗 Side Dishes or Pairing Ideas
These Dairy Free Deviled Eggs pair well with vegetable trays, fresh fruit, cold pasta salads, sandwiches, or as part of a picnic or potluck spread.
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❓ Recipe FAQs
Deviled eggs can be prepared and stored for 2 days. This means they can be made the day before an event and stored until the day after. For best results consume within 2 days.
Use older eggs that have been in the fridge for at least a week. Older eggs work better at easily peeling. Next, try the 5-5-5 method. Place eggs in a pot of water and bring it to a boil.
Boil for 5 minutes and then let them sit there for 5 minutes. Then, place in an ice bath for 5 minutes before peeling. I also like to peel my eggs under gently running water because it helps separate that sticky membrane from the egg white.
It's never recommended to freeze deviled eggs. While it could technically be done, the flavors, textures, and appearances are all different and offputting.
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🐝 If you tried these Dairy Free Deviled Eggs, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Dairy Free Deviled Eggs
Ingredients
- 12 large eggs - ($2.78)
- ½ cup mayonnaise - ($0.45)
- 1 tablespoon yellow mustard - ($0.03)
- 1 tablespoon sweet relish - ($0.08)
- ¼ teaspoon ground black pepper - ($0.02)
- ¼ teaspoon salt - ($0.01)
- Paprika, for garnish
Instructions
- Cook the eggs. Hard boil the eggs and allow them to cool until safe to handle.
- Peel. Peel the shells from the eggs and rinse under water to remove any small shell pieces.
- Separate. Slice the eggs lengthwise and remove the yolks, placing them in a large mixing bowl.
- Mash and mix. Mash the yolks until fine and crumbly. Add the mayonnaise, mustard, relish, salt, and pepper. Stir until smooth and well combined. Adjust seasoning to taste.
- Fill. Transfer the filling to a piping bag or plastic bag with the corner snipped and pipe into the egg white halves. Spoon filling in if preferred.
- Garnish and serve. Sprinkle with paprika and serve.
Notes
- Flavor swap: Use dill relish instead of sweet relish for a more savory filling.
- Creaminess: Add additional mayonnaise for a creamier texture.
- Make ahead: Deviled eggs can be made up to 2 days in advance and stored covered in the refrigerator.
- Freezing: Freezing is not recommended, as it affects texture and flavor.
Nutritional Information
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