Lighten up the ultimate party appetizer with this Deviled Eggs Without Mayo recipe. Reduce the calories, not the taste!
Deviled eggs are a buffet table favorite, so it’s not surprising to see a few different takes on them at a potluck. If you’re like me, you love to nibble on the array of appetizers at a party. However, grazing can lead to significant calorie consumption if we’re not careful, not to mention higher than recommended sodium levels. Finding ways to lighten up some of our favorite apps can help us enjoy more of a good thing. That’s why I think you’ll love this deviled eggs without mayo recipe.
Sour cream is an ideal substitution for mayonnaise in many recipes, including chicken, tuna, egg, pasta, and potato salads. So, it’s no wonder it works well in deviled eggs. It brings the same creaminess with a delicious tangy taste—but far fewer calories. Go ahead and indulge because eggs provide plenty of nutritious protein for your body, too.
Deviled Eggs – Not Just a Party Food
Although we often associate deviled eggs with parties, BBQs, picnics, or buffet tables, that should not be the only reason we make them. Eggs are essential to a healthy diet, and their nutrients are vital for growing children. Deviled eggs are excellent for high-protein breakfasts, lunches, and snacks. Serve them with fruit, carrots, celery sticks, broccoli and dip, cheese, and whole-grain crackers for a filling and tasty meal.
Here are some of the reasons eggs are an excellent choice for children:
- They contain choline, which boosts areas of the brain associated with learning and memory.
- Studies suggest that starting a child on eggs early can reduce the chance of developing an egg allergy.
- The high protein in eggs helps reduce hunger during the day.
- Eating eggs can support and improve growth in children.
- Eggs are loaded with vitamins A, B12, D, and E, folate, iron, iodine, omega-3 fatty acids, and the carotenoids lutein and zeaxanthin, which are beneficial for the eyes.
The Mess-Free Secret to Removing Hard-Boiled Egg Yolks
We all know the routine: peel the egg, slice it in half, and scoop out the yolk. Of course, there are all those egg yolk crumbs on the knife and inside the white part of the egg. There has to be a better way.
There is! Place your egg at one end of the cutting board. Gently insert the flat side of a long knife near the handle into the white, just a little, then pull the knife towards you, rolling the egg under the knife in the process. When you complete a full revolution, the two halves of the egg will fall aside, leaving you with a perfect, round egg yolk.
How to Make Ahead and Store
Deviled eggs without mayo can be made a day or two in advance, but I recommend keeping the filling and the egg white halves separate until the day you serve them. Then, put it all together and serve. Deviled eggs will last in the refrigerator in an airtight container for up to 4 days, but the quality may break down a bit and they could start to become mushy.
Serving Suggestions
If you are hosting a party and want to serve deviled eggs without mayonnaise alongside other healthy and tasty appetizers, check out these recipes for Cream Cheese Mushroom Bites and Buffalo Cauliflower Wings. You can also serve this Lightened Up Artichoke and Green Chili Dip with slices of jicama, zucchini, carrot chips, and celery. If you want another great egg recipe, check out this one for Avocado Deviled Eggs. They are equally delicious.
Deviled Eggs Without Mayo
Ingredients
- 6 large eggs hard-boiled and cooled
- 3 tablespoons sour cream
- 3/4 tablespoon pickle relish
- 1 teaspoons Dijon mustard
- Salt and black pepper to taste
- Smoked paprika or cayenne pepper to top with
Instructions
- Slice the hard-boiled eggs in half lengthwise, and gently remove the yolks to a mixing bowl.
- Using a fork, mash the egg yolks until they are finely crumbled.
- Add sour cream, pickle relish, Dijon mustard, salt, and pepper to the yolks, mixing until the filling is smooth and creamy.
- Evenly distribute the yolk mixture back into the egg white halves, using a spoon or a piping bag for a more polished look.
- Lightly sprinkle paprika over the filled eggs for a touch of color and flavor before serving.
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