Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste!
Here’s a real food version of deviled eggs (i.e. sans highly processed store-bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!
More Easter Brunch Recipe Ideas:
- Lemon Raspberry Muffins
- Quiche
- Quinoa Salad
- Caprese Salad
- Lemon Roasted Chicken with Cauliflower
- Whole Wheat Biscuits
- Cobb Salad
- Carrot Applesauce Muffins
- Whole Wheat Crepes
- Kale and Apple Salad
- Broccoli Cheese Soup with Bacon
- Carrot Fritters with Yogurt Sauce
- Zucchini Bread
Deviled Eggs
Here's a real food version of deviled eggs (i.e. sans mayo) that would be perfect for school lunches or Easter brunch this weekend.
Print Recipe
Servings: 12 deviled eggs
Ingredients
Instructions
- Slice eggs in half lengthwise and place yolks in a small bowl. Mash the yolks using the back of a fork.
- Mix the sour cream, oil, mustard and salt into the yolks and stir until well combined.
- Spoon the yolk mixture back into each white egg half.
- Sprinkle with paprika and serve or refrigerate for later.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Deviled Eggs
Amount Per Serving
Calories 44
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 59mg3%
Potassium 30mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 3g6%
Vitamin A 125IU3%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
These sound interesting! How long do you think they’d last in the fridge?
Deviled eggs should be consumed within two days of being in the fridge in an airtight container. – Nicole
I used to eat these more or less with an identical recipe that you got here. Apart from I would use salad cream instead of the sour cream.
Then I tried a different way of doing them and have got hooked on that for a while.
I get an equal amout of small tomatoes to eggs, scoop out the insides and mix it with the yolk mix. Then spoon it back into the eggs and empty tomato shells.
Great for party side dishes as well
Great recipe! I avoid the m-word, and the sour cream/olive oil substitution really created a great consistency. I’d tried other mayo free variations in the past, but this was the best one.
I also added dill relish to the yellow mixture and a couple of capers on top.
Thank you for this recipe!
So glad you enjoyed this one. – Nicole
Went looking for deviled eggs without mayo as my one daughter, for whom we’re having a bridal shower on Sunday, can’t have soy and most mayo has soy. So I’m going to make yours, love the idea. Also, we call these “angel eggs.”
Yummy. Just love them. Can’t do without eggs, now I enjoy them more
What a great devil egg! Devil egg is not also my favorite, it like the whole of my family member and we must keep it for our daily breakfast. We make it easier because my favorite egg boiler helps me to make it more easier. Thanks for the share.
Pretty good.
I added some lemon juice and a little fresh dill.
I’m such trying It out because my doctor told me in New York City that I need to be on low carb diet because he thinks I am very fat
I do not use sour cream unless we have some on hand u can just use mustard and a little bit of pickle juice with the salt and paprika. And if I use mayo it is homemade. I have a special needs son, that unless I buy organic he cannot have it so make everything from scratch and we can our own veggies and fruit. So I use pickle juice from our pickles. We are as a family are on a no processed foods diet for our son’s sake.
What does a diet have to do with a disability?!? I am mentally disabled… I’d like it if you don’t compare his disability with his diet… unless he impulsively cannot control rummaging the refrigerator smh
Hello! There are all sorts of disabilities, and some of them (not all) have symptoms that can be helped with diet. For example, many people have seizures on top of a mental disability or autism. For some people, cutting out processed foods and going real and organic can make a huge difference for seizures! Again, everyone with a disability is unique, so this doesn’t apply to everyone. I think the person with a special needs son just didn’t explain her whole situation. She didn’t mean that her son is a compulsive eater.
Amber,
She just said “special needs,” you don’t know what kind of issue he has. Many physical and mental challenges are exacerbated by chemicals in foods and going organic and making things from scratch can be helpful to minimize food’s impact on a person’s health.
Amber, just because your disability doesn’t have food restrictions doesn’t mean others do not. and special needs doesn’t always mean a mental or physical disability. take my daughter for instance she has to eat through a tube due to stomach issues and when she eats orally she can only have certain foods. which happen to be organic basically palo diet. I was actually pretty offended by your ignorant and insensitive comment. you would think you especially would know better.
Shame on you, Special needs does not mean necessarily disabled physically I have a son who has a “mental” disability. I sometimes refer to as special needs. If not given direction and guidance and support would in fact eat foods that would greatly impact him.. at least their son has his family’s support…enough said..
Amber, shut up. Read the comment again. Obviously her child has special dietary needs.
There was no mention of disability, only special needs. Dietary restrictions are a need that are not normal, hence special.
I have special needs I have pws syndrome when I was born with it
You are what you eat is not far off. Eating healthier means being healthier, effecting your body and wellbeing. Mental health is effected by what we eat.
A special needs child may be special needs because of stomach issues or sensitivity to some harsh things they use in processed foods. I have Gastroperesis and it’s a disability in itself somethings and the main problem surrounds different foods. People with celiac disease cannot have alot of processed foods. Please don’t act like you are special just because YOUR disability is different then their sons.
I have an autoimmune diet and have to avoid food dyes and other additives. I am considered disabled, so I understand how others have to monitor diets for disabled individuals. -;)
Have you or someone else tried this with yogurt?
We’ve not but it is a common sub in recipes: http://www.myrecipes.com/recipe/greek-yogurt-deviled-eggs.
Is there any substitute for sour cream? I’m allergic to dairy.
Hi. Our typical replacement is Greek yogurt but that obviously won’t work for a dairy allergy. This might help: http://greatist.com/health/30-dairy-free-recipe-substitutions.
Just made these, yum! :o)
We love using just yellow mustard, finely diced pickles, and sting bit of lawrys salt sprinkled on top. No oil or dairy needed!
A little bit of the seasoning. Darn auto correct!
Hello! I am so sorry if this question was already answered…have you found a good recipe for egg salad without the mayo? Do you substitute sour cream for that as well?
Hi Andrea! Yes, you can sub sour cream in that as well. You could also use plain yogurt, mustard (with no mayo), or I have even used avocado and loved it.
Yay for olive oil & mustard but have you read the ingredients in sour cream?! Nasty carrageenan.
Maybe plain Greek yogurt would work?
Hi. Yes, plain yogurt works well as a sub for sour cream.
We are able to buy Daisy brand sour cream – just three simple ingredients and no carrageenan! :)
I use my electric pressure cooker to steam farm fresh eggs. They are so super easy to peel. I can do 14 eggs in under 15 minutes. I wish I would have known this trick a long time ago. The poor eggs I have mutilated over the years is astounding.
I often use plain nonfat organic yogurt instead of mayo. My body doesn’t handle saturated fats well. Spikes my LDL. I try to be selective on how I spend my sat fat allowance so I often use nonfat yogurt in place of mayo or sour cream.
I have been steaming my eggs for over a year. They come out perfect each and every time.
About peeling farm fresh eggs. I boil them in the usual fashion. Bring to a rapid boil for 7 to 10 minutes. Turn off heat and let them cool down on their own. Crack at the big rounded end where the air sack is located and peel. Make sure to get the membrane along with the shell or your egg will end up just another yoke lol. Hope this helps.
how do you get farm fresh eggs to peel easily, when I use them, the shell doesn’t come off and I waste half the egg
Hi Julie. I have several people suggest this method: http://www.theprairiehomestead.com/2014/04/the-easy-way-to-peel-farm-fresh-hard-boiled-eggs.html. :)
I put baking soda in the water and when I start to peel, I start on the ends. I haven’t had an problem
I wonder if Greek yogurt would work? I often substitute that for sour cream.
Hi Dawn. Other readers have.
I made these for lunch today and we loved them! I did add a little apple cider vinegar because that’s how my mom has always made them and I really wanted that flavor in there. Lisa and crew thanks for all your hard work and sharing your recipes with us :)
I always substitute organic plain Greek yogurt for sour cream in recipes. Do you think that would work here?
Hello Jessica. Yes, it should. ~Amy
Two of our kids like deviled eggs but one only likes the white and the other only likes the yolk.
What type of salt are you using in this? Obviously not table salt, but are you using a course or fine grind of sea salt?
Hi Jennifer. Either will work.
Sounds great, I’ll have to try it, we have yolks going to waste over here too! And…my kids call them “egg boats”
So…how do you pack them to keep them from rolling all around, emptying out and making a mess? My kids love deviled eggs, but they don’t travel well.
Hi Nicole. You can see how Lisa sends them in lunches here: https://www.100daysofrealfood.com/2014/01/31/school-lunch-roundup-v/. ~Amy
Eating these right now! Yum!
I made this tonight and I had to add more sour cream and olive oil to get a smooth consistency. Also added more mustard and some onion powder and black pepper. This was the first time making Deviled Eggs without the mayo and liked it a lot !
So is the mayo version or this recipe better for you? Which is the healthier one?
Hi Heather. We like the one ingredient minimally processed sour cream. :) ~Amy
I know this may sound weird, but I’ve made deviled eggs with red pepper hummus before instead of adding mayo/mustard or sour cream. As long as the hummus is very smooth, it tastes really good and has an excellent flavor.
So, I have a recent discovery that makes hard-boiled eggs super-easy to peel! It’s an egg steamer…I got mine for $11 on ebay. I have my own chickens, so the eggs are typically really hard to peel…the egg steamer makes even the freshest eggs easy to peel! My kids like hard-boiled eggs, but I almost never made them in the past because they are so frustrating to peel. It’s my favorite new kitchen appliance!
My daughter is a vegetarian who doesn’t like mayo.I have been searching for a mayo free recipe. This recipe is awesome. They are so good my daughter says they are addictive. I follow the recipe but we prefer it without the olive oil. Thank you for sharing this recipe we love it.
Thanks for sharing! I liked to this post in my Glow Party series.
So I started roughly following this recipe this morning, but decided to use my organic mayo, because I didn’t have any sour cream on hand. I tasted the yolk mixture after adding about half the mayo and didn’t care for it. The mayo tasted … chemically, maybe? I don’t know. Some kind of weird after taste, that I wasn’t fond of. Maybe something to do with the oil used? Anyway … I added some plain whole yogurt instead and it was SO MUCH BETTER. Next time, I’m just going to use all yogurt or sour cream and skip the mayo altogether. Anyway, wasn’t sure about deviled eggs without the mayo, but I’m a believer now! We ate them for lunch with raw sugar snap peas in the pod on the side and my 5 year old came up with the genius idea to dip the pea pods into the egg yolk filling. It was super yummy! Sort of reminded me of the classic asparagus spears with hollandaise sauce. Plus, a fun trick to encourage veggie eating. Thanks for the inspiration!
I totally agree about the organic mayo. It has such a weird aftertaste. Almost like Miracle Whip, maybe? I can’t believe something called “organic” could taste so chemical.
Thank you, thank you, thank you for this recipe!! Even as a Southerner I had never had deviled eggs because I don’t eat mayo (blech!), and it had never occurred to me to try them with sour cream. I have tried subbing sour cream and yogurt in other traditionally mayo-based recipes without very satisfying results, but I decided to give these a try anyway. OH MY! They are DELICIOUS! My 4-year old and I just polished off a half batch of them!
Should that read 4 Tablespoons of sour cream? …teaspoons doesn’t seem to be nearly enough…
Nope, it is teaspoons. :)
I always thought that the red powder was Cayenne Powder. Thanks for the recipe we will be trying this soon.
By the way egg over easy are great with Cayenne powder.
*deviled
I saved this recipe when it first came out but my memory failed me, I thought it was for egg salad & I had it zoomed in on the ingredients, not the directions. So tonight I chopped six eggs for egg salad. I realised my mistake when I saw the sour cream mixture wasn’t enough for 6 whole chopped hard boiled eggs. So I eyeballed more sour cream, mustard & salt until the egg salad looked moist enough. It is delicious! I’m so happy to have an alternative to mayo. I’m going to make the reviled eggs this weekend.
Too funny, 2 of my girls will only eat the egg yolk, leaving the white behind, LOL The same goes for dippin eggs(sunny side up), they will dunk their toast till the yolk is gone and leave the egg white on their plate. I wonder if deviled eggs would get them to eat the white?
We’ve always used Miracle Whip (Yankees), so I really need that tangy zip that I’ve only ever found using that “salad dressing” product. Anyone have a real food recipe that emulates MW?
For extra zip, others have used horseradish, grated onion and/or garlic or extra Apple cider vinegar [I read one time that white vinegar should not be eaten, only cider, champagne, red, rice, balsamic etc. vinegars should.] So, since most mustards are made with white vinegar I think I would use powdered mustard and Apple cider vinegar etc.
Have you tried plain Greek yogurt instead of sour cream?
Hi Letty. We have not used it in this recipe but some readers have. ~Amy
I haven’t tried your version of deviled eggs, but I’m a big fan of making homemade mayonnaise and using it for deviled eggs or egg salad – it is SO easy and super delicious. I almost always use this NY Times recipe:
http://www.nytimes.com/recipes/12459/mayonnaise.html
These sounds interesting. I will have to give them a try. I was just wondering if you had seen or tried the devil eggs made with avocados?
Hello Traci. Yes, and I do avocado egg salad ALL the time! It’s fab. :)
Oh that sounds heavenly! I love both avocados and boiled eggs. Do you have a link to recipes for these?
Hi Bonnie. I use this one: http://allrecipes.com/recipe/delicious-avocado-egg-salad/. :)
I tried these on Easter and they were a hit. My husband was hesitant so I ended up making 1 batch of these and 1 batch of traditional deviled eggs. I personally like mine with a little zip I so I think a little horseradish would seal the deal on this recipe. Thank you!
My oldest daughter (6) does call them “doubled eggs” and she even gave us her reason this year. “It’s because you double the yellow part and put it back in the white part”. Makes complete sense to me!
It also fits because you’re processing/preparing twice: first hard-cooking (which can be eaten as-is), then preparing yolks with other ingredients and returning to the egg whites. Kinda like the whole Twice-baked Potato concept.
Now, I’m searching for a method of preparing the yolks & returning them to the whites still in the (mostly) whole shell!
Doubled Easter Eggs!
I didn’t care for the tangy/tartness from the sour cream or yogurt in these. Since we eat these so infrequently (although we loved deviled eggs) I will have to stick to the small amount of mayo.
i love deviled eggs. My mother’s friend found a recipe on Pinterest for dyed deviled eggs. I haven’t seen the actual recipe but my guess is with the dye it’s not ‘clean’. They were very pretty though she said you just dye the whites by sticking them in dye for a few seconds, then prepare the yolks as normal. The white part is then pretty colors instead of plain white.
My Family loves deviled eggs, I have never tried it with sour cream have always used mayo. Will give it a try.
I love the idea of sour cream, I’ll try it this week! We usually use yogurt :)
Those deviled eggs look so good! Hope you have a wonderful Easter with your family!
Tried these tonight as a precursor to Sunday festivities. All I can say is SALT LICK. We eat salt in very limited amounts, not really adding much to anything unless it is absolutely needed (pizza dough, soup, etc). I’m sure it is Dependant on the sour cream and diet your chickens’ diet pre-egg, but this was a super salty recipe (and I even triple checked that I used the right measuring spoon).
Wow, I am surprised that 1/8 teaspoon of salt divided by 12 egg halves was so strong for you, but appreciate you sharing the feedback.
Remember that you are probably using sea salt which is not nearly as salty as table salt. This is why it turns out saltier for others!
I wanted to share with you that I also tried your “homemade dried onion soup mix” mixed with sour cream to make deviled eggs and they were a hit. I used the recipe from page 317 in your book. Thanks, we love all your recipes and mix match them.
What about hellmans real olive oil mayonnaise ? Is this just as bad? The only weird ingredient I see is disodium calcium, a preservative. I’m finding it overwhelming to try and find staples I can buy and still feel good about, as I can’t make everything from scratch.
Hi Sheri. I know. Condiments are tough: https://www.100daysofrealfood.com/2012/04/17/real-food-condiments-do-they-exist/. Spectrum has a decent mayo. ~Amy
I don’t boil eggs any more. Hard bake them! I put eggs in toaster oven, set them to 325 degrees and bake for 30 minutes. Put them in ice water bath to cool. Never green, peels easy. Learned this trick from Elton Brown. You can do them in the regular oven if you need to do a lot. I store extra pans in my oven so I just use the toaster oven so I don’t have to empty the other one. ☺ï¸
They say to pre heat the oven then put the eggs in. I don’t want to shock them that much just coming right out of the fridge so I put them in and then set the temp.
Is prepared mustard the mustard in a jar or is it the dry mustard powder?
(Sorry I’m from Australia and prepared mustard isn’t something I’ve heard of before)
And I’m not sure what yellow mustard is exactly, so I think Dijon or American mustard would be ok?
Prepared mustard is probably what you’re referring to as American mustard. It’s the bright yellow stuff we Americans put on hot dogs :)
Yup. What American’s call yellow mustard we Aussies call American Mustard. Mustard powder would work in these as well though, you just may need a little more sour cream or oil. We use Hot English Mustard or Dijon in ours and they are yummy. We sometimes also use a teaspoon of curry powder instead of mustard and make curried eggs, the children like the curried ones even more than the devilled ones.
I just use heavy cream, salt, and either mustard or horseradish [homemade or prepared without eggs/oil]. As a mayo hater, I would never put olive oil in deviled eggs because eggs+oil+vinegar [in the mustard or horseradish] = mayo!
(Whole milk works too, but it’s easy to overdo the liquid with milk so I use cream.)
I’ve got the perfect technique for yummy boiled eggs without an icky, green, dry yolk! I’ve been using it for a long time, since I first saw it on America’s Test Kitchen, and they turn out perfect every time. *Start the water cold, with the eggs already in the pan, 2 inches of water over the eggs; add add 1 Tbsp white vinegar. *Bring the pot to a rolling boil, uncovered. *As soon as it reaches rolling boil, turn the heat OFF and set the timer for 10 minutes. *After 10 minutes, drain the eggs and rinse in cold water for ease of peeling.
I promise, the eggs will be done, safe to eat, and not icky or crumbly, with a beautiful yellow yolk– no greenish/blue cast.
Lisa, I see some of my faves on your recommended reading list, like Animal Vegetable Miracle and Food Inc. Just read (and posted about) another great new one. Your deviled eggs without mayonnaise sound delicious!
I used Philly cheese instead of mayo, I sometimes add in a small amount of grated cheese.
What about organic mayo? I use a Trader Joes organic mayo. I love sour cream so
I will try that too.
Why not make your own mayonnaise? Then it’s not full of rubbish and tastes far superior.
I tried making it a few times and just didn’t love it and also wasn’t a fan of using raw eggs (in the recipes that call for it). I use store bought occasionally, but not a lot.
Would plain greek yogurt work as a sub for sour cream?
I have not tried that, but it’s such a small amount I think it would work just fine as a sub!
Interesting! Would have never thought to try sour cream, but I bet my kids would love them this way (and me, too). My kids also like hard boiled eggs…but often don’t want to eat the yolk.
Can’t wait to try! I’ve used plain yogurt before but never sour cream. I’m sure it gives them great flavor. If you like the taste of dill add a little dried dill weed to the mix and sprinkle a little on top for a garnish. I call them my Dilly Deviled Eggs :)
My grandmother made them with a little of her chopped up sweet pickle and the juice in them. That converts even the most die-hard egg hater. Her sweet pickles were divine, mine are getting there.
Tiffany just a note that I discovered as we were changing over from mayo to yogurt and sour-cream in recipes. If you use yogurt or sour-cream the mixture has a little more tang than mayo taste it before you the vinegar to make sure you don’t get to much zap. :)
Years ago I started removing mayo from our diet do to all the garbage in them. So I also make these only I use whole yogurt instead of sour-cream(it does make it just a tiny bit more tart). Then just before the paprika add a dash of cyan-pepper to the tops then finish covering with paprika. My kids call these spicy eggs and love them. :)
I cracked up when I read your post. My kids have called deviled eggs “doubled eggs” for years. I didn’t know anyone else called them that.
I am SO EXCITED! I literally just opened my computer to search for a clean deviled egg recipe….and I open up my facebook page and BAM there it is! I will be using plain Greek yogurt instead of sour cream. I can’t wait to try these! Thanks so much for sharing!
I make mine with (mayo or sour cream or yogurt) and dijon mustard and horseradish. For those who like tang and bite, the dijon and horseradish are amazing!
Definitely trying this! My husband loves my deviled eggs, but first, I’m trying to eat cleaner, and second, that’s the only thing I use mayo for, so it seems rather expensive and wasteful.
One thing I do is use Dijon Mustard instead of yellow. Adds such a nice, zippy flavor! And a dash of white vinegar, too.
I’m excited to try this recipe. My kids won’t eat the yolk either, and they also call these Doubled Eggs! :)
Can’t wait to try these. My kids love guac-eggs. I mash the yolks with an avocado and add a little salt and cilantro. No mustard or mayo required. Delish!
This sounds yummy! I’ll have to try it.
Thank you for the wonderful Easter ideas. I appreciate
all of the great recipes and information on your page.
They have been extremely helpful for my family!
Do you mean dry mustard or prepared mustard? My family calls these “party eggs” since they are always served at parties…
Yellow prepared mustard – I just clarified that on the recipe! Thank you :)
I use plain yogurt. I discovered it one day when I had no mayo, and I haven’t gone back!
I vehemently hate mayonnaise, so I’m very excited to make these – just in time for Easter =) Thanks so much for all you guys do!!