Here's a real food version of deviled eggs (i.e. sans mayo) that would be perfect for school lunches, Easter brunch, or cookouts. Add a little bacon to the top for a special treat!
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! Use these Air Fryer Eggs to make it quick and easy!
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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
- Fluffy Scrambled Eggs
- 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
- Over Hard Eggs
Deviled Eggs
Here's a real food version of deviled eggs (i.e. sans mayo) that would be perfect for school lunches, Easter brunch, or cookouts. Add a little bacon to the top for a special treat!
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.
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MM says
*deviled
MM says
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.
Kristin says
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?
Karissa says
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?
Reba says
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.
Letty says
Have you tried plain Greek yogurt instead of sour cream?
Assistant to 100 Days (Amy) says
Hi Letty. We have not used it in this recipe but some readers have. ~Amy
Ellen Colwell says
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
Traci says
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?
Assistant to 100 Days (Amy) says
Hello Traci. Yes, and I do avocado egg salad ALL the time! It's fab. :)
Bonnie says
Oh that sounds heavenly! I love both avocados and boiled eggs. Do you have a link to recipes for these?
Assistant to 100 Days (Amy) says
Hi Bonnie. I use this one: http://allrecipes.com/recipe/delicious-avocado-egg-salad/. :)
Sarah says
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!
Angie says
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!
Mel says
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!
SarahB says
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.
casey says
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.
laramealor.com says
My Family loves deviled eggs, I have never tried it with sour cream have always used mayo. Will give it a try.
Ranya says
I love the idea of sour cream, I'll try it this week! We usually use yogurt :)
Polly @ Tasty Food Project says
Those deviled eggs look so good! Hope you have a wonderful Easter with your family!
Amanda says
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).
Lisa says
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.
debbie says
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!
Sil says
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.
Sheri says
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.
Assistant to 100 Days (Amy) says
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
Tara K says
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.
Belle says
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?
Ashley says
Prepared mustard is probably what you're referring to as American mustard. It's the bright yellow stuff we Americans put on hot dogs :)
Isabel says
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.
Carissa says
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.)
Kristin D. says
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.
Jean | DelightfulRepast.com says
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!
Michelle says
I used Philly cheese instead of mayo, I sometimes add in a small amount of grated cheese.
Karen says
What about organic mayo? I use a Trader Joes organic mayo. I love sour cream so
I will try that too.
Jo says
Why not make your own mayonnaise? Then it's not full of rubbish and tastes far superior.
Lisa says
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.
Nichole says
Would plain greek yogurt work as a sub for sour cream?
Lisa says
I have not tried that, but it's such a small amount I think it would work just fine as a sub!
LeAnn @ Real Fit, Real Food Mom says
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.
Marsha says
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 :)
Cindy says
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.
Zan says
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. :)
Zan says
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. :)
Sheri says
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.
Mindy says
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!
Chavah says
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!
Tiffany says
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.
Amy Stotzer says
I'm excited to try this recipe. My kids won't eat the yolk either, and they also call these Doubled Eggs! :)
Stevie says
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!
Jannell says
This sounds yummy! I'll have to try it.
Melissa says
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!
Stacie says
Do you mean dry mustard or prepared mustard? My family calls these "party eggs" since they are always served at parties...
Lisa says
Yellow prepared mustard - I just clarified that on the recipe! Thank you :)
patti says
I use plain yogurt. I discovered it one day when I had no mayo, and I haven't gone back!
Jaime says
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!!