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These Deviled Eggs Without Mayo have all of the flavors you love with none of the mayonnaise! Easy to make with sour cream and a bit of horseradish for a little kick, these no-mayo deviled eggs are sure to be a winner!
If you love deviled eggs but aren’t a fan of mayonnaise, then you’re in luck!
It’s easy to swap out the mayo with sour cream while still keeping all of the tangy flavor of this classic dish.
Not only is sour cream a great alternative for mayonnaise, but it also makes these deviled eggs a bit lighter and lower in fat.
In fact, I find that mayo can sometimes take away from the mustard flavor because of its fat content. So although I do love mayonnaise, I prefer using sour cream in my deviled eggs.
If you love sour cream or heavy recipes, be sure to check out my gluten free chicken marsala and my white wine pasta with artichokes next.
This Deviled Egg No Mayo Recipe Is…
- Full of flavor: The addition of horseradish and fresh cilantro offers a flavorful twist to this classic appetizer.
- Perfectly creamy: Using sour cream gives the filling the creamy texture you know and love.
- Great for all occasions: This deviled eggs recipe without mayo is sophisticated enough for parties and holiday gatherings, but also casual enough to enjoy as an everyday snack with the family. Hint: It’s also a great way to use up eggs before they expire!
Ingredients
Here’s a look at the simple ingredients you’ll need to make these deviled eggs with sour cream.
- Hard-Boiled Eggs: You’ll need 6 large eggs for this gluten-free deviled eggs recipe.
- Sour Cream: Adds creaminess in place of the mayonnaise that is traditionally used and helps neutralize the tangy flavors in the filling.
- Lime Juice: These deviled eggs without vinegar use lime juice instead for the acidity needed to balance the flavors. Use freshly squeezed for best results.
- Dijon Mustard: Adds a sharp, tangy flavor.
- Freshly Ground Horseradish: Adds a zing to these sour cream deviled eggs. If you’re buying horseradish just for this recipe, try using it on a gluten-free roast beef sandwich or a gluten-free Reuben. You can also add some to mashed potatoes, salad dressings, coleslaw, and more!
- Salt & Pepper: A hefty pinch of each does the trick.
- Fresh Cilantro: For garnish. Adds a unique depth of flavor and splash of color.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Deviled Eggs Without Mayo
Get started by gently peeling your hard-boiled eggs. If you are making them fresh, be sure to completely cool them in an ice bath before peeling.
- Step 1: Prepare the eggs. Cut the eggs in half lengthwise and carefully scoop out the yolks into a bowl. Place the hollowed-out eggs on a plate, rounded side down.
- Step 2: Mash the yolks. Use a fork to mash the egg yolks into small crumbles.
- Step 3: Make the filling. Add the sour cream, lime juice, mustard, horseradish, salt, and pepper to the bowl and stir until creamy.
- Step 4: Fill the eggs. Scoop or pipe the filling into each egg half. Then garnish with fresh cilantro.
Seasoned Tip
Taste Test the Filling
I recommend tasting the filling before piping it into the eggs so you can make adjustments if needed. You can add a bit more sour cream for more creaminess, more pepper for more flavor, and more horseradish or mustard for more tanginess.
Variations
- Sour Cream: If you don’t like sour cream or it bothers your gut, make these deviled eggs with Greek yogurt instead. Be sure to use plain, unsweetened yogurt as a flavored or sweetened version will alter the taste of the dish.
- Dairy-Free: No dairy? No problem! Try using a non-dairy brand of sour cream or Greek yogurt instead.
- Mustard: Don’t fancy dijon? Go for yellow mustard for a more mild, less tangy mustard.
- Garnish: Sprinkle on some regular or smoked paprika, or try swapping the cilantro for a different fresh herb such as parsley, chives, or dill.
Serving Suggestions
There are so many great ways to serve deviled eggs. Here are some ideas:
- They’re the perfect appetizer for parties or holiday gatherings! Serve them on a tray alongside olives, marinated tomatoes, a variety of cheeses, and gluten-free crackers.
- Make them as part of a weekend brunch with other favorites such as bacon, gluten-free waffles, and a fruit salad.
- Pack for a picnic! Grab a portable deviled egg container and easily transport these tasty eggs for a relaxing picnic in the park.
Tips & Tricks
- Wipe your knife: When you are cutting the eggs in half, wipe your knife in between each egg to keep the white parts clean.
- Make ahead of time: If you’re preparing for a party, you can make this recipe 1-2 days in advance. I recommend storing the filing separately from the egg halves to keep your deviled eggs looking fresh. Then pipe in the filling and add your garnish before serving.
- Store in the fridge: If you’ve got leftovers, you can store them in an airtight container in the refrigerator for 3-4 days.
- Adjusting the texture and flavor. If you need more creaminess, you can add another dollop of sour cream. For more flavor, sprinkle a bit more pepper. For more tanginess, add a bit more horseradish.
While all of the ingredients in this recipe are naturally gluten-free, you should always check labels for any risk of cross-contamination. You’ll also want to ensure you are using a sanitized pot to boil the eggs, as well as sanitized bowls and silverware.
The FDA recommends only keeping deviled eggs at room temperature for up to two hours. After that, the eggs should be discarded.
I don’t recommend freezing deviled eggs as the quality will deteriorate upon thawing, giving way to an unappetizing rubbery texture.
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Deviled Eggs Without Mayo
Ingredients
- 6 large boiled eggs cooled and peeled
- ⅓ cup sour cream or greek yogurt if sour cream bothers your gut. Straus Family claims gluten-free and Chobani greek yogurt is labeled gluten-free)
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons Dijon mustard Annieʼs and Koopsʼ are both labeled ‘naturally gluten-freeʼ
- 1-2 tablespoons freshly ground horseradish Goldʼs Grated is labeled gluten-free
- kosher salt and ground black peppercorn a hefty pinch of each to taste
- fresh cilantro leaves
Instructions
- Cut 6 hard-boiled eggs length wise, then scoop out yolks and put in a bowl. Set aside the eggs on a plate laid out, rounded side down.
- With a fork, mash the cooked egg yolk in the bowl until small crumbles exist. Add the remaining ingredients, then stir until smooth and creamy.hard-boiled eggs
- Scoop or pipe mixture into each egg half until all eggs have an even amount of mixture. Top each egg with fresh cilantro leaves.
Notes
- Wipe your knife: When you are cutting the eggs in half, wipe your knife in between each egg to keep the white parts clean.
- Make ahead of time: If you’re preparing for a party, you can make this recipe 1-2 days in advance. I recommend storing the filing separately from the egg halves to keep your deviled eggs looking fresh. Then pipe in the filling and add your garnish before serving.
- Store in the fridge: If you’ve got leftovers, you can store them in an airtight container in the refrigerator for 3-4 days.
- Adjusting the texture and flavor. If you need more creaminess, you can add another dollop of sour cream. For more flavor, sprinkle a bit more pepper. For more tanginess, add a bit more horseradish.
