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Deviled Eggs Without Mayo served on a white plate, garnished with paprika and parsley.

Deviled Eggs Without Mayo

Lori MauerLori Mauer
Whip up creamy Deviled Eggs Without Mayo! This lighter, gluten-free recipe uses tangy sour cream for a perfect party appetizer.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 39 kcal

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.
    Deviled Eggs Without Mayo
  • Using a fork, mash the egg yolks until they are finely crumbled.
    Deviled Eggs Without Mayo
  • Add sour cream, pickle relish, Dijon mustard, salt, and pepper to the yolks, mixing until the filling is smooth and creamy.
    Deviled Eggs Without Mayo
  • Evenly distribute the yolk mixture back into the egg white halves, using a spoon or a piping bag for a more polished look.
    Deviled Eggs Without Mayo
  • Lightly sprinkle paprika over the filled eggs for a touch of color and flavor before serving.
    Deviled Eggs Without Mayo

Nutrition

Calories: 39kcalCarbohydrates: 1gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 53mgFiber: 0.05g
Keyword deviled eggs, deviled eggs without mayo, eggs
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