This Mayo-Free Deviled Eggs recipe offers a flavorful, healthy twist on a classic—just in time for Easter!
Deviled eggs are a popular, classic hors d’oeuvre or appetizer often served at parties and festive occasions. They always remind me of my Grammy and great-aunts, which just proves how long deviled eggs have been around! The truth is that they have been around since Roman times and are found in medieval European cookbooks.
I’ve never understood why they’re called deviled eggs, so I did some research. When you devil a food, you mix it with hot or spicy ingredients—nothing to do with bad omens. Actually, in the South, they often call them “angel eggs” to remove any negative connotation. They have also been called stuffed, Russian, or dressed eggs.
This recipe leaves out the mayo, and while that might seem odd at first, I don’t think you’ll miss it. We trade the mayo for hummus, which reduces the fat content and adds a whole different flavor profile. Blended with the spices, tangy mustard, and sinus-clearing horseradish, this remixed recipe is a deliciously healthy twist!
Are Mayo-Free Deviled Eggs Healthy?
Mayo-free deviled eggs are definitely healthier than traditional deviled eggs. We replace mayo with hummus to make it creamy, which adds even more protein to this recipe and keep the fat content low. One hard-boiled egg has about six grams of protein and is low in carbs and calories. Deliciousness, protein, and guilt-free? Yup!
How To Make the Perfect Boiled Egg
Sometimes, when I peel hard-boiled eggs, the white sticks to the shell, and they’re all bumpy. We certainly want smooth, perfect hard-boiled eggs when serving them for this mayo-free deviled egg recipe. Through trial and error, I have come up with some tricks.
First of all, make sure you’re using a pot that’s wide enough to boil the eggs in one layer. I’ve also found that using eggs that aren’t super fresh and bringing them to room temperature helps. Place the eggs in cool water, then bring to a boil. Once the water starts to boil, turn off the heat after 2 minutes and cover for about 12 minutes. The final step is to plunge the eggs into ice-cold water.
Or, my favorite, make them in the air fryer.
Can I Prep This Ahead?
To make mayo-free deviled eggs ahead of time, prepare and store them overnight in an airtight container. They can be stored in the fridge for up to 2 days.
Serving Suggestions
Mayo-free deviled eggs are usually served as an hors d’oeuvre or an appetizer because they are a perfect little bite. Serve these alongside other finger foods like California Roll Sushi Bites and Crab-Stuffed Mushrooms.
Deviled Eggs are also a staple in my family for Easter. Make it your tradition too, and serve them alongside Scalloped Potatoes and savory lamb chops.
Finally, you can make mayo-free deviled eggs part of your brunch spread. They are a great take on traditional eggs that you may expect and go great alongside Brown Sugar Bacon, Healthy Apple Pancakes, and Banana-Pineapple Bread.
Ingredients
- 6 hard-boiled eggs peeled
- 1/4 cup hummus
- 1 tablespoon mustard
- 1 teaspoon horseradish
- 1 teaspoon lemon juice
- 1/4 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chives chopped
Instructions
- Use a sharp knife to gently halve the eggs lengthways and then scoop the yolks into a bowl. Arrange the whites on a plate.
- Use a fork to mash the yolks until they are as smooth as you can get them.
- Add in the hummus, mustard, horseradish, lemon juice, turmeric, smoked paprika, garlic powder, salt, pepper, and half the chopped chives, and mix until it is smooth.
- Spoon the yolk mix into the egg hollows and pile them up a little. Then sprinkle over the rest of the chives and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment