Deviled Eggs Without Mayo
These Deviled Eggs Without Mayo have all of the flavor you love with none of the mayo! Easy to make with sour cream and a bit of horseradish for a little kick!
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.