Creamy Deviled Eggs Without Mayo Recipe
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These deviled eggs without mayo are a fun and tasty twist on the classic. Instead of mayo, creamy avocado and tangy sour cream give them a smooth, rich texture, while fresh lemon juice, parsley, and paprika add a bright, flavorful kick. They are light, satisfying, and super easy to make.
Eggs are always in my kitchen. They’re always handy to have to make breakfast favorites like pancakes, waffles, or omelets or brunch eats like cheese and onion quiche, cinnamon rolls, or banana bread. Aside from dinners like Eggs in Purgatory, eggs make a delicious appetizer, too!
When I want to make something a little extra, these avocado deviled eggs are always a favorite. They are naturally creamy, packed with flavor, and perfect for any occasion. Make a batch for a picnic, a family get-together, or just to snack on during the week. Either way, they won’t last long!
Why You’ll Love This Recipe
- A feast for the eyes: The bright green filling makes these stand out on any snack table and is sure to grab attention.
- Perfect for planning ahead: Make these in advance for parties, meal prep, or an easy grab-and-go snack during the week.
- Ready in no time: These deviled eggs come together in 20 minutes or less with basic ingredients.
- Ultra smooth and creamy: Avocado creates a silky, buttery texture that makes these deviled eggs extra rich and delicious.
- A fresh take a favorite: This version skips the mayo but keeps all the creamy goodness. Avocado makes these eggs just as creamy but with a fresh, smooth texture.
- Mix it up your way: Spice them up with jalapenos, add crispy bacon or smoked salmon, or mix in fresh herbs for even more flavor.
How to Make Deviled Eggs Without Mayo
Making deviled eggs without mayo is as easy as boiling the eggs, mixing up the creamy avocado filling, and adding a simple garnish before serving. With just 10 minutes of prep and 10 minutes of cook time, you’ll have a stunning appetizer ready in no time.
Scroll down for the printable recipe card with all the details, including ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Eggs: The key ingredient for deviled eggs, serving as the base for the creamy filling.
- Avocado: Ripe Hass avocados work best, adding a smooth, buttery texture that makes these deviled eggs extra creamy. It’s important to learn how to buy, store, and ripen avocados so you can maximize their use.
- Sour cream: A little sour cream adds extra richness. Full-fat sour cream gives the filling a thicker, silkier consistency.
- Lemon juice: A splash of fresh lemon juice brightens up the flavors and keeps the avocado from browning. If using bottled, check the label for additives.
- Salt and black pepper
- Parsley: Fresh parsley adds a burst of freshness and a vibrant pop of color as a garnish.
- Paprika: A light dusting on top gives a hint of sweet, smoky flavor that balances the tangy filling.
Step-By-Step Instructions
You only need four simple steps to make deviled eggs without mayo, and the results are totally worth it. If you’re in a hurry, store-bought hard-boiled eggs can save time, but cooking them at home ensures they’re fresh and perfectly done. Follow the steps below and get ready to dig in!
Step 1: Boil the eggs
Place your eggs in a pot and fill it with water an inch above the eggs. Bring the water to a boil, then gently lower the heat and let them simmer for 8 to 10 minutes. Once cooked, carefully move the eggs to a bowl of ice water to cool.
If you’re unsure about how much water to use, try placing the eggs in the pot first, fill it with water, then remove the eggs before heating. It’s a simple trick that works every time.
Step 2: Make the filling
Cut the avocado in half, remove the pit, and mash it in a bowl until smooth.
Next, peel your cooled eggs and slice them in half lengthwise. Scoop the yolks into the bowl with the mashed avocado. Add sour cream, lemon juice, salt, and pepper, then stir everything together until creamy and well blended.
Step 3: Fill the eggs
Rinse the egg white halves to clean off any leftover yolk bits, then gently pat them dry. Spoon the creamy avocado filling into a piping bag and carefully pipe the mixture into each egg half. No piping bag? A spoon will do the trick just as well.
Step 4: Garnish
Finish with a sprinkle of paprika for a hint of spice and some fresh parsley for color and extra flavor. Serve right away or refrigerate until you’re ready to enjoy!
Substitutions
Don’t stress if you’re missing something! There are plenty of simple substitutions that can save the day. Check out these easy options:
- Sour cream: Greek yogurt works great, or try coconut yogurt if you need a dairy-free option. Light sour cream or regular cream can also get the job done.
- Lemon juice: Lime juice is an easy swap, or you can use apple cider vinegar for a tangy kick.
- Salt and pepper: Stick with the basics here, but feel free to season to your liking.
- Parsley: Try chives, cilantro, or dill. Dried parsley can also work, just use less since it’s more concentrated.
- Paprika: Swap it for smoked paprika if you want a bolder flavor, or use cayenne pepper for a spicy twist.
Expert Tips
- Keep eggs fresh: To avoid browning, store the filling and egg whites separately if prepping ahead. Assemble just before serving.
- Handle egg whites with care: For neat-looking eggs, use a spoon or small scoop to gently remove any yolk residue before filling.
- Peel perfectly: Older eggs are easier to peel than fresh ones. Cracking both ends and rolling the egg on a flat surface can help the shell slide off.
- Choose the best quality: Choose avocados that are slightly ripe but still firm when pressed. Skip avocados with dark spots or mushy areas. If you’re in a hurry, stick them in a paper bag with a banana to ripen faster.
- Taste as you go: Taste your filling before piping it in. Add a little vinegar if it’s too rich, or squeeze in more lemon juice for a brighter flavor.
- Let them chill: Letting your deviled eggs rest in the fridge for 15 minutes before serving helps the flavors come together nicely.
How to Store This Recipe
Leftovers should be stored in an airtight container in the refrigerator and eaten within 2 days. Freezing isn’t recommended since it can affect the texture. If you’re prepping in advance, boil the eggs up to 5 days ahead and keep them unpeeled in the fridge to prevent them from drying out.
The avocado-based filling can be made 1 to 2 days in advance, but adding extra lemon or lime juice will help slow browning. Store the filling in an airtight container with plastic wrap pressed directly on the surface to keep it fresh. Keep the halved egg whites in a separate covered container. For the best flavor and presentation, fill the eggs just before serving.
What to Serve with Deviled Eggs Without Mayo
Deviled eggs without mayo are a versatile option that fits right into any spread. Serve them as a creamy side to grilled meats, where their cool texture balances smoky flavors perfectly. They also make a great addition to a charcuterie board or charcuterie table, pairing well with meats, cheeses, and crackers.
For something lighter, try them with a crisp green salad or alongside a warm bowl of soup. Hosting brunch? Add these eggs to your spread with toast, smoked salmon, or fresh fruit for a fresh and satisfying meal.
More Appetizers To Try
- Caramelized onion dip
- Parmesan and garlic wings
- Popeyes blackened chicken tenders
- Air fryer zucchini fries
- Potato skins
Light and Creamy Deviled Eggs Without Mayo Recipe
Ingredients
- 6 whole eggs
- 1 whole avocado
- 2 tablespoons sour cream
- ½ medium lemon juiced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 sprigs parsley for garnish
- 2 pinches paprika powder for garnish
Instructions
- Place your eggs in a pot and fill it with water an inch above the eggs. Bring the water to a boil, then gently lower the heat and let them simmer for 8 to 10 minutes. Once cooked, carefully move the eggs to a bowl of ice water to cool.If you’re unsure about how much water to use, try placing the eggs in the pot first, fill it with water, then remove the eggs before heating. It’s a simple trick that works every time.
- Cut the avocado in half, remove the pit, and mash it in a bowl until smooth. Next, peel your cooled eggs and slice them in half lengthwise. Scoop the yolks into the bowl with the mashed avocado. Add sour cream, lemon juice, salt, and pepper, then stir everything together until creamy and well blended.
- Rinse the egg white halves to clean off any leftover yolk bits, then gently pat them dry. Spoon the creamy avocado filling into a piping bag and carefully pipe the mixture into each egg half. No piping bag? A spoon will do the trick just as well.
- Finish with a sprinkle of paprika for a hint of spice and some fresh parsley for color and extra flavor. Serve right away or refrigerate until you’re ready to enjoy!
Notes
- To avoid browning, store the filling and egg whites separately if prepping ahead. Assemble just before serving.
- For neat-looking eggs, use a spoon or small scoop to gently remove any yolk residue before filling.
- Older eggs are easier to peel than fresh ones. Cracking both ends and rolling the egg on a flat surface can help the shell slide off.
- Choose avocados that are slightly ripe but still firm when pressed. Skip avocados with dark spots or mushy areas. If you’re in a hurry, stick them in a paper bag with a banana to ripen faster.
- Taste your filling before piping it in. Add a little vinegar if it’s too rich, or squeeze in more lemon juice for a brighter flavor.
- Letting your deviled eggs rest in the fridge for 15 minutes before serving helps the flavors come together nicely.
