Deviled Eggs Without Mayo Recipe

deviled eggs no mayo on a plate garnished with radishes

Deviled Eggs Without Mayo Recipe

These Deviled Eggs Made Without Mayo are guaranteed to be the first to disappear in any of your gatherings. They are creamy, tangy and oh-so good. Plus, they are much healthier than the mayo filled deviled eggs. So why not change things up a bit and give this recipe a try?

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings egg halves

Calories 80kcal

Author Aysegul Sanford

Ingredients

6 large eggs
1 ripe avocado
2 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar or apple cider vinegar
1 teaspoon capers
¼ teaspoon Dijon mustard or grainy or yellow mustard
1 tablespoon jalapeno seeded and minced
1 small clove of garlic peeled and minced
1 tablespoon fresh cilantro
pinch paprika
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 radish thinly sliced as garnish
1 tablespoon chives chopped as garnish

Instructions

Place eggs in a single layer at the bottom of a saucepan. Cover them with 2-inches of water. Bring it to a full (or rolling) boil. Remove from the heat, cover the pan with a lid, and let it sit for 10-12 minutes. As you are waiting, place a large bowl with cold water and a few cubes of ice. Remove your eggs with a slotted spoon and place them into the cold water. This will stop the cooking. Let them cool for a minute and then start peeling.
Slice each egg in half, lengthwise and remove the yolks. Set egg whites on a plate and set it aside.
Place egg yolks in the bowl of a food processor. Add in the avocado, olive oil, vinegar, capers, mustard, jalapeno, cilantro, paprika, salt and pepper. Pulse 4-5 times in 1-second intervals. Scrape the bottom and sides of the bowl with a spatula and repeat until it is perfectly pureed. Taste for seasoning and add in if necessary.
Place the yolk mixture in a piping bag fitted with the star tip. Alternatively, you can use a clean Ziploc bag and cut a small opening in the corner. Pipe the mixture into the hole of each egg white.
Garnish each egg with a slice of radish and some chives. Serve.

Video

Notes

Make-Ahead Instructions: If you were planning to make these healthy mayo-free deviled eggs with avocado ahead, I would recommend doing it only a day before and assembling them right before you are ready to serve them. Here is why; If you have ever made guacamole you know that avocado starts browning as it sits. The same thing happens in this avocado deviled egg recipe. If you fill the egg whites too early, the filling starts to brown.
This doesn't affect the taste, but the beautiful green color turns brown. You can slow down the browning by drizzling a few drops of freshly squeezed lemon/lime juice, but it will still brown if it sits for a long time. If you decide to make them ahead, this is what I would do:

1. Egg Whites: Place the cooked egg whites on a plate in a single layer, cover with stretch film, and keep them in the fridge.
2. The avocado yolk mixture filling: Transfer it to a bowl, place a plastic wrap directly on the surface (to minimize the browning of the avocado) make sure that it is completely covered, and keep it in the fridge until you are ready to assemble.

As you will see in the recipe above, I only used 6 large eggs to make this no mayo deviled eggs recipe. I think it is important to mention that, even after you place all the ingredients in the food processor it barely fills the bottom of the food processor. If you are like me, using a 9-cup food processor, you might have to stop the machine a few times and scrape the bowl (and the sides) to get a really smooth mixture. And if you are making it for a crowd, you can always multiply the recipe.

Nutrition