Deviled Eggs without Mayo???

Question

Does anyone out there have a deviled egg recipe that does not require Mayo or Miracle Whip? I have several friends that will not touch the stuff.

Answer 1

You can also use softened butter or margarine to make your deviled eggs.

Years ago they were made with butter instead of mayo.

Here is an old recipe for you:
"Devilled Eggs
Boil six or eight eggs hard; leave in cold water until they are cold; cut in halves, slicing a bit of the bottoms to make them stand upright, a la Columbus. Extract the yolks, and rub to a smooth paste with a very little melted butter, some cayenne pepper, a touch of mustard, and just a dash of vinegar. Fill the hollowed whites with this, and send to table upon a bed of chopped cresses, seasoned with pepper, salt, vinegar, and a little sugar. The salad should be two inches thick, and an egg be served with a heaping tablespoonful of it. You may use lettuce or white cabbage instead of cresses."
---Common Sense in the Household: A Manual of Practical Housewifery, Marion Harland [Scribner:New York] 1882 (p. 246).

Answer 2

Deviled Eggs Without Mayo

Answer 3

This Site Might Help You.

RE:
Deviled Eggs without Mayo???
Does anyone out there have a deviled egg recipe that does not require Mayo or Miracle Whip? I have several friends that will not touch the stuff.

Answer 4

Hate to break it to you (that's an egg joke), but in the recipe:

Deviled Eggs sans Mayo

all you are doing is making home-made mayo (eggs, vineagar, oil, etc.)

I like the recipe though.

Sour cream or plain yogurt works well, but what's the point?

Read the ingredients of a good commercial mayo. If you are already eating deviled eggs, there's not much there to dislike.

Answer 5

here is one - adjust how you like for flavor:

Deviled Eggs sans Mayo
12 hard-cooked eggs
1/2 cup olive oil
1/8 cup vinegar
1 Tablespoon lemon juice
paprika
salt and pepper
Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. In a cup to the side mix olive oil, vinegar, and lemon juice. Then, by tablespoons full, add the liquid mixture to egg yokes and mix. If you do it by tablespoons full you can control the consistency of the yokes. You may use just a little less, or add a little more. Add salt and pepper. Stuff egg-white halves with yolk mixture and garnish with paprika.

Answer 6

DEVILED EGGS

Boiled eggs
Sour cream OR
Plain yogurt
Dry mustard
Salt
Paprika
Cayenne pepper

OPTIONAL INGREDIENTS:

Anchovies OR
Deviled ham OR
Caviar OR
Grated cheese OR
Chives OR
Tarragon OR
Chervil OR
Parsley OR
Basil OR
Any combination of above

Slice boiled eggs in half lengthwise, or slice off both ends leaving a barrel- shaped container.
Carefully remove yolks, and put yolks into a small to medium-sized mixing bowl. Mix yolks with enough mayonnaise (or sour cream or yogurt) to moisten yolks into a smooth, creamy paste.

Add the rest of the basic ingredients to taste and mix until well blended. Add any optional ingredients you like, and mix until well blended. Very carefully refill egg whites with prepared yolk mixture.

For a fancier effect, use a pastry tube to put the yolks back into the whites. Refrigerate until just before serving

Answer 7

Try it with some ranch dressing, or maybe some plain yogurt, you will have to spice it up a bit with yogurt. You mostly need the mayo for texture so even a bit of milk would work, just make sure you got some onion and spices and maybe a bit of mustard.

Answer 8

So experiment. Try using sour cream or yogurt in it's place and use mustard. You can add a pinch of sugar to take some tang out. I did see a recipe for avocado deviled eggs on Allrecipes.com yesterday. Try that site. It has everything and people who try the recipes take the time to rate them and leave comments about what works and what doesn't.

Answer 9

I know this sounds weird, but my mom uses just a little bit of Ranch dressing in place of mayo because she doesn't like it either. It gives it a little bit of a different taste, but it is good, just don't use too much. Maybe a table spoon per six-eight eggs

Answer 10

If they're worried about their health, Smart Balance makes a Light Mayonnaise that's half the fat. And from what I understand, I think everything they sell has omega-3 fatty acids in it. It tastes really good.

It looks like people use low-fat yogurt instead of mayonnaise. Here's a couple recipes.
http://www.jacksonemc.com/recipes/yogurt_deviled_eggs.html
http://www.aeb.org/Recipes/AppetizersSnacks/YOGURTDEVILEDEGGS.htm

more recipes
http://www.google.com/search?sourceid=navclient-ff&ie=UTF-8&rlz=1B2GGGL_enUS177&q=recipe+yogurt+deviled+eggs