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Simple Deviled Eggs

April 20, 2011 by KimiHarris 32 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

No Mayo Needed for this EASY Deviled Egg recipe! Easy enough to make on a regular basis. ---The Nourishing Gourmet

This basic recipe is a delicious version of deviled eggs that has tang from a bit of lemon juice, zing from mustard, and is leveled out with salt and olive oil. It’s a mayonnaise-free deviled egg recipes that’s light, fluffy and delicious! It would be perfect for picnics, potlucks, or Easter.

One of my jobs this Easter is to make a platter of deviled eggs. I came up with all sorts of elaborate ideas for deviled egg recipes. But in the end, I realized that I wanted some yummy, simple deviled eggs. Mild enough for the kids, but with enough of a kick to please the adults as well. My four-year-old is very adverse to anything “green” in her deviled eggs, such as chives, so I had to restrain myself.  Easy to make was another priority. I think I did it!

Secondly, I wanted to skip the usual mayonnaise, if at all possible. I am tired of being dependent on mayonnaise for so many yummy recipes. You can make your own, or buy some of the excellent brands now available, but they can be hard on the budget and DIY mayo can be hard to keep on hand.

It was so easy to do without it! Because mayonnaise is made out of egg yolks and oil, all you have to do is add a bit of oil to the egg yolks, and you have a rich taste. Perfect, simple, easy, and more frugal.

Someday I may get around to making my elaborate deviled egg recipes, but for now here is a basic recipe that’s delicious.

Deviled Eggs

Makes 12 halves
Because the flavor of mustard (I am using a very strong one right now) and preferences can vary, taste test before you refill the egg whites and adjust the flavor with salt, pepper, lemon juice or mustard as needed.

    • 6 eggs

 

    • 2 tablespoons olive oil

 

    • 1/4-1/2 teaspoon unrefined salt

 

    • 1/2 teaspoon mustard

 

    • 1-2 tablespoons of lemon juice

 

    • freshly ground pepper

 

    Sweet paprika

1. Hard boil Eggs: Set eggs in a medium size pan and cover with water. Bring to a simmer. Cover pan and take off of heat. Allow the eggs to sit in the hot water for 15 minutes and then rinse with cold water to cool.

2.Peel eggs and cut in half, lengthwise.

3.In a food processor, add the egg yolks, mustard, lemon juice, salt, pepper. Pulse until finely ground. With the food processor on, drizzle the olive oil, until just combined and fluffy. Scoop back into the egg whites and sprinkle with paprika. Chill. Will last 3-4 days.

How easy and simple is that?

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: $5 Dishes, Dairy Free, For the Kids, Gluten Free, Nutrient Dense Foods, Sides, Snacks, The Low Energy Guide to Healthy Cooking, Vegetarian

Previous Post: « Naturally Dyed Eggs (in Onion Skins)
Next Post: Pennywise Platter Thursday 4/21 »

Reader Interactions

Comments

  1. Jana @ The Summer House

    April 20, 2011 at 4:23 pm

    These sound yummy…wet mustard or powdered mustard?

    Reply
    • KimiHarris

      April 20, 2011 at 4:29 pm

      Good question. I should have made the clearer. Prepared mustard. 🙂 I used eden Organic mustard

      Reply
  2. sarah

    April 20, 2011 at 4:41 pm

    perfect! thanks for sharing, now I know what to do with all those hard boiled eggs! 🙂

    Reply
  3. Cristie

    April 20, 2011 at 4:43 pm

    Going to have to try it! These look great.

    Reply
  4. Mary Kathryn

    April 21, 2011 at 4:35 pm

    Thank you for this!! I always look forward to deviled eggs at Easter and have been struggling with what recipe I am going to use and the whole mayo issue too. This looks great and with your high recommendations I am going to give it a try!! 🙂

    Reply
  5. Jen @ Oh no! I really do need to eat my vegetables!

    April 22, 2011 at 4:55 am

    I think sometime I want to make deviled eggs with butter…. in the summer butter is soft anyway, and I like it far more than olive oil.

    Reply
  6. Ann

    April 24, 2011 at 8:03 am

    Just made these with the leftover easter eggs. They are AWSOME!!!

    Reply
  7. Karen@Cook4Seasons

    April 25, 2011 at 10:30 am

    Great recipe. Do you find that the shells don’t peel as easily when the eggs are super fresh? I’ve had so much trouble – and I’ve done exactly as you instruct, submerging in ice cold water.

    Reply
    • KimiHarris

      April 27, 2011 at 10:27 pm

      Karen,

      It’s because they are so fresh. Let them sit around for a few weeks, and they will peel much easier. 🙂

      Reply
      • Merick Beacon

        August 28, 2018 at 9:34 am

        and/or add a splash of vinegar to the boiling water; or baking soda. . .I have laying hens, so I understand the difficulties of fresh eggs

        Reply
  8. Kayla Howard

    April 29, 2011 at 9:29 pm

    Wow! Can’t believe that it never occurred to me that olive oil would work in place of mayo–THANKS!

    Reply
  9. Ann

    February 9, 2012 at 4:05 pm

    I like the recipe… our whole family loves Deviled Eggs. Question, why no mayo?
    Ann

    Reply
  10. teri

    July 28, 2012 at 1:32 pm

    When using farm fresh eggs add baking soda to water the boiling the eggs. 🙂

    Reply
    • MrsAndy

      May 21, 2014 at 11:05 am

      I put a Tablespoon or so of vinegar to the water before boiling.
      I use very fresh (day old, sometimes) eggs and this works for me.

      I was looking for a mayo substitute, this I will try! Thanks!

      Reply
  11. Samara

    September 4, 2012 at 4:30 pm

    Kimi, I googled “Nourishing Deviled Eggs” because I didn’t remember you ever having published a recipe for them (otherwise I would have come here ;-). Well, yours was first on google! Awesome recipe! Just what I like. Bravo!

    Reply
  12. Liz

    October 6, 2012 at 9:57 pm

    I’m not gonna lie, I have random cravings for deviled eggs… I just made this recipe for only two eggs, but it was great. I don’t keep mayo so I needed a combination that would work for no mayo. I added a little bit too much lemon juice, but other than that it was perfect. I just put my egg yolks, a little olive oil, salt, pepper, and a bit of mustard in a baggy and mushed it around, cut off the corner, piped it in the eggs, and YUM! Thank you!

    Reply
  13. Angie

    November 3, 2012 at 7:43 am

    My extremely picky 7 year old, who refuses to eat eggs, said, “That was delish!”

    Reply
  14. LA

    November 22, 2012 at 1:20 pm

    Will be trying this today for Thanksgiving. I was looking for mayo-free recipe and I’ve tried something similar in past, but I appreciate the recipe!!

    Reply
  15. Weezie

    April 3, 2013 at 4:07 pm

    Loved your recipe for deviled eggs without mayonaise! As my family loves lemony food I didn’t even measure the lemon juice. I just added the juice of one fresh lemon. My one question is two-fold re paprika. First I used regular paprika where do you find sweet like y0ur recipe called for. Also, any tips on getting the paprika to go on lightly I tried stiring it with a table knief and it still came out heavy. Thanks for your help and the great recipe.
    Weezie

    Reply
  16. Laurenne

    March 30, 2014 at 12:33 pm

    Love this recipe! I used some nice olive oil, but completely forgot to add the pepper and lemon juice. It still turned out quite well! Thanks

    Reply
  17. Susan

    April 6, 2014 at 9:45 am

    Steam your eggs – put one layer deep in a vegetable steamer basket over about an inch of water, bring to a boil; steam for 12-14 minutes. Cool under running water, tap all over with spoon, peel like a dream. I have chickens and even fresh from the coop eggs will peel this way. Perfect eggs every time!

    I use butter in my eggs – wonderful flavor. Thanks for the idea for mayonnaise less. Can’t wait to try them.

    Reply
    • OliviaMichael

      April 14, 2015 at 4:29 pm

      Thank you! Will try!

      Reply
  18. Elena

    July 19, 2014 at 5:57 pm

    Thank you for the recipe, I love running across old favorites done in a new way! I liked the recipe, but I used way too much lemon juice for my tastes! (I used 1.5TBS). It completely overwhelmed the whole recipe for us, so I am going to try this again later with 1tsp of lemon. Otherwise, it is an awesome recipe. 🙂

    Reply
  19. Michelle

    February 6, 2015 at 10:46 am

    I found your recipe when searching for mayo-free deviled eggs and it didn’t disappoint. So delicious! Thanks for sharing.

    Reply
  20. kathy

    May 13, 2015 at 10:32 am

    Thank you for this wonderful recipe. I took it to a tailgating party and they were gone in minutes. Everyone loves them, even my 6 year old. Great alternative to mayo.

    Reply
    • KimiHarris

      May 13, 2015 at 2:19 pm

      So glad to hear!

      Reply
  21. Tracy

    March 18, 2017 at 3:45 pm

    Hurrah, I hate mayo with a passion, can’t even abide the smell of it. Going to try this recipe pronto.

    Reply
  22. Linda

    June 19, 2017 at 9:20 am

    Good. I added a little fresh dill.

    Reply
  23. Eva Hafiz

    July 9, 2018 at 9:49 am

    With no prepared mustard on hand, I used a bit of dried, ground mustard in some water. Turned out great!

    Reply

Trackbacks

  1. Naturally Dyed Easter Eggs (Pink, Green, Yellow and Blue) says:
    April 22, 2011 at 11:29 am

    […] and Mushrooms with a Lemon Butter Sauce, Aeblesivers (with a gluten and dairy free option), and Simple Deviled Eggs, all of which would be Easter worthy […]

    Reply
  2. Frugal and Healthy Summer Meals for a Crowd says:
    June 17, 2011 at 10:45 am

    […] to it. Two more favorite salads are Simple Lentil Salad and Cucumber and Red Onion Salad.  I love deviled eggs and they are a frugal protein source too! These are all great sides that are frugal too. Perhaps you […]

    Reply
  3. 12 Nutrient-Rich Snack Ideas (Sugar-Free) says:
    January 30, 2012 at 1:23 pm

    […] them simply peeled with a little unrefined salt to dip them in, but I also love this recipe for Simple Deviled Eggs. It makes a great snack (and doesn’t require […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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