Mayo Free and Guiltless Deviled Eggs

Mayo Free and Guiltless Deviled Eggs

These ain’t yo mama’s deviled eggs.

Homey don’t play that.

They do taste just like them though…well, almost…

If you’ve been reading for a while now, then you know I despise mayonnaise. I absolutely loathe the stuff and would rather eat a mud cake sprinkled with egg shells than a stacked cold cut club slathered with the m word. I just can’t take the stuff and, because mayo is nothing but egg yolks and oil, I’m not really a fan of egg yolks either.

So, how in the crap did I make deviled eggs and then write a post about them then?

Because I have a trick up my sleeve, y’all…

Mayo Free and Guiltless Deviled Eggs

A few weeks ago my in-laws took us to their “shop” (as they call it) to move and rearrange some things to make room for some of our belongings that we are storing until we can find a place of our own.

I could spend hours in that place because it is essentially a treasure trove of antique furniture, mismatched fine china, and a plethora of cutlery, cups, and spoons my husband’s parents have collected over the years of working in the auctioning business. While we were there, I went through every nook and cranny searching for things I could find to use for food styling and photographs, and I ended up finding a box full of cookbooks, most of which were geared towards “fat-free” or “healthy” recipes.

Score.

Clearly, I carried as many books out the door as I could possibly handle, and I have been flipping and searching through the recipes ever since.

Mayo Free and Guiltless Deviled Eggs

I can honestly tell you that I have never once, not ONCE, ever eaten a deviled egg. Hence my development of the Egg White Rockefeller appetizer that’s absolutely da bomb. As mentioned above I don’t like two of the main ingredients of a traditional deviled egg, so there really was no reason for me to try one. BUT I have always wanted to try one because everyone I know (for the most part) loves, loves, loves them…my husband included.

So, imagine my surprise when I found a recipe in a fat free cook book for “no yolk” deviled eggs that used potatoes as the star ingredient.

Yup.

Good ‘ole fashioned white patatahs.

Mayo Free and Guiltless Deviled Eggs

I thought the idea was brilliant!  I was so excited when my husband taste tested my version and said they tasted almost exactly like the fat and mayonnaise laden eggs that have graced every single southern social for the past million years.  I even tricked my father-in-law who had no idea they weren’t the real thing.

The ingredients I used are all 100% to taste, so please feel free to mix and match everything as you see fit. The only thing my FIL said about the eggs was that they needed more sweet relish so if you have a sweet tooth like him, by all means add more relish. But, from what I understand, traditional deviled eggs don’t have relish anyway so it really does boil (get it? Ha!) down to your family’s preference.

Mayo Free and Guiltless Deviled Eggs

Getting to know you…

Do you put relish in your deviled eggs?

Do you like mayonnaise?

What’s your favorite cookbook?

Mayo Free & Guiltless Deviled Eggs

Serves 24
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Egg
Dietary Gluten Free
Meal type Appetizer, Breakfast, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
From book Recipe Adapted From Taste of Home Guilt Free Cooking

Ingredients

  • 10 Large cage free, vegetarian fed all natural eggs
  • 2-3 Small roughly 10-12 oz. russet or yukon gold potatoes (washed, peeled, and cubed in large egg size chunks)
  • 1/4 teaspoon sea salt
  • 1/4 cup unsweetened almond milk
  • 1/4 cup plain 0% Chobani Greek yogurt
  • 1 1/2 teaspoon prepared yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 cup sugar free sweet relish (more or less to taste)
  • 1 teaspoon ground tumeric powder (for coloring)
  • A few cranks of freshly ground black pepper
  • Smoked paprika (for sprinkling )

Note

*WWpts & WWpts+= 1 pt per serving*

Directions

Step 1
Place potatoes and eggs in a large pot, fill with water until everything is just covered, then place on stove and bring to a gentle boil.
Step 2
Once boiling, add the salt, gently stir, then remove the pan from the heat, cover, and let sit on the back burner for 10-12 minutes.
Step 3
While the eggs are cooking through, fill a large bowl with water, add two or three handfuls of ice, and set aside.
Step 4
Once the eggs are cooked, remove them from the pot with a slotted spoon and transfer into the bowl of ice water, letting them cool completely. Peel, cut in half, and discard all but 4 cooked yolks. NOTE: I always gently crack my eggs against the counter top during transfer which makes for easier peeling.
Step 5
Place the pot of potatoes back on the burner and return to a boil. Continue to cook until fork tender, about 8-10 minutes. Once cooked, drain the potatoes then return to the pot. Add the four cooked egg yolks, milk, yogurt, mustard, vinegar, relish, and pepper and mash until smooth and creamy. Add any further seasonings to taste, then pipe into empty egg whites.
Step 6
Sprinkle with paprika and refrigerate until ready to serve.
Step 7
Enjoy!

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12 comments to Mayo Free and Guiltless Deviled Eggs

  • Wow I can’t wait to try this recipe for the delived eggs. I love them at parties but always worried about the mayonnaise spoiling.
    Lauren recently posted..Loving The MemoriesMy Profile

  • Mia

    I just may give this a try. I LOVE deviled eggs as normally prepared, though I’m not sure my mom uses mayo. That was never a big thing in our house (sandwich spread all the way, Baby!). I wouldn’t mind finding a much lower calorie substitute, though. Thanks for the recipe!

  • As The Tuscan Gluten-Free Chef, I would love to taste these. I never ate May until lately and I am 75! My French friend makes them with butter and they are light and lovely. Trd delicieux!

    Thanks

    Judith

  • Here’s my name. Much appreciate y’all!

  • [...] love deviled eggs. I found a recipe for deviled eggs, without mayonnaise. It uses yogurt, greek yogurt. [...]

  • Danielle

    Please help me to understand this…..I’m not exactly sure why your recipe is coming up as EGGLESS? It also says on this exact recipe that EGGS are the allergy..hmmm….Of course after reading your little blog, I come to find out that it’s not that you are allergic to EGGS..you just don’t like them. Then to top it off the first ingredient in your EGGLESS recipe is EGGS!!!! ARE YOU THAT HARD UP FOR PEOPLE TO READ YOUR B.S. THAT YOU HAVE TO DO BASIC FALSE ADVERTISING? I AM ONE OF THOSE UNFORTUNATE INDIVIDUALS IN THIS WORLD THAT ARE ALLERGIC TO EGGS!! MY BODY INSTANTLY GOES INTO ANAPHYLACTIC SHOCK WHEN INGESTED. I DON’T JUST HAVE TO EAT IT….ANY CROSS-CONTANIMATION WORKS. I ONCE COULD EAT EGGS..AND I LOVED THEM. I’M SORRY THAT YOU DON’T LIKE THEM (well actually I’m not), BUT AT LEAST YOU HAVE THAT CHOICE. NOW TAKE YOUR FAVORITE FOOD..THE ONE FOOD THAT YOU CAN’T POSSIBLY IMAGINE LIFE WITHOUT….
    NOW IMAGINE THAT THE SECOND YOU COME INTO CONTACT WITH IT OR SOMETHING THAT IT IS MADE WITH OR EVEN SOMETHING IT HAS TOUCHED….YOU DIE. NOW LET’S IMAGINE THAT YOU’RE SNOOPING AROUND THE NET LOOKING FOR yourfavoritefoodLESS RECIPES AND COME ACROSS ONE….YOUR MOUTH INSTANTLY STARTS TO WATER…YOUR HEART RACES….YOU PRAY TO GOD THAT THIS IS TRUE……..AND…
    SSSSSSSMMMMMMMAAAAAACCCCCCKKKKKKKKKKKKKKKK……….
    THE FIRST INGREDIENT IS THE ONE-AND-ONLY KILLER OF CHOICE FOR YOU……yourfavoritefood….AND IT’S NOT LESS IN THE RECIPE.
    WELL WELCOME TO MY WORLD!! THANK YOU VERY MUCH FOR SETTING ME UP FOR A HUGE LET DOWN..BECAUSE THE WORLD ISN’T FULL OF THEM ON A DAILY BASIS. DO YOU REALIZE THAT AN EGG IS AN EGG IS AN EGG????? WHEN I WAS DIAGNOSED WITH AN EGG ALLERGY 10+YEARS AGO THEY DIDN’T SAY…YOUR ONLY ALLERGIC TO CHICKEN EGGS! NOOOOOO…….THEY SAID EGGS POINT BLANK BOTTOM LINE! SO MAYBE BEFORE YOU DECIDE TO POST YOUR RECIPE AS EGGLESS…..THINK AGAIN…OR MAYBE EVEN BETTER….MAYBE BLOG SOMETHING WORTH READING!

    • amber

      Hi, Danielle-I’d be happy to help you understand the dilemma here. Please do me a favor and re-read the title of the post. Do you see that it clearly says this recipe is MAYO free? As in, there is no MAYONNAISE in this recipe? No where in that title does it imply nor does it state this recipe is egg less. In fact, no where in my post nor in my recipe do I claim this recipe to be egg less, and in no way did I advertise it that way. Also, if you skip down and re-read the first paragraph in the post, you will also read that I don’t like MAYONNAISE or egg YOLKS. So, you also misunderstood the fact that I don’t like eggs either because that is clearly not the case. I actually eat EGG WHITES all the time.

      I’m not sure where you got the idea that this recipe was egg less. I tried googling “egg less recipes” and “egg less deviled eggs”, but my recipe didn’t come up from what I saw, so I’m not sure where that misunderstanding came from. If you saw it on another site and that site claimed it was egg less, please let me know and I will make sure to address the issue right away. I also want to say that I’m sorry that you have a food allergy, and I try to be sensitive to readers in your situation, hence, the reason why my recipe clearly states eggs are the allergy. Meaning, if you are allergic to eggs this recipe is *NOT* for you. So, may I make a suggestion? Please make sure you understand and read a recipe and a post CORRECTLY before attacking a writer and their work with an absolutely invalid argument. Thanks so much, and I hope you have a happy Sunday!

  • [...] I could make one handed. You can only eat so many eggs, right? Especially when I’m not a huge fan of eggs [...]

  • Good lord never ever have I read such a ridiculous attack on a blogger. Danielle is obviously pathetically uneducated and has entirely too much time on her hands. That being said, I googled “mayo free deviled eggs” and found these. I feel the exact same way about mayo, but I love eggs. I’ve always wanted to try a deviled egg as well, but I flat refuse to touch mayo, much less eat it. Just the smell is nauseating. I can’t wait to try my version of these with dill relish and dry mustard instead of prepared. The potatoes seem like an odd addition, but I’m willing to give it a shot! Thanks for a great sounding recipe!

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