These deviled eggs without mustard taste just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you recipes & tips every week!
Jump to:
Why You'll Love this Recipe
If you're looking for a classic deviled egg recipe without mustard, you've come to the right place. This is the best deviled egg recipe I've tried (with or without mustard) and I'm so excited for you to try it.
All you need to do is boil eggs, mash the yolks with the remaining ingredients, pipe the filling into the egg whites, and you're set! It's a super easy recipe with delicious results.
These deviled eggs are perfect for an appetizer at any event or gathering. They're popular around Easter and in the Spring, but really they are great year-round!
What You'll Need
Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.
- Large Eggs I used large eggs when testing this recipe.
- Mayonnaise I tried this both with Duke's and Best Foods and both variations were great.
- Apple Cider Vinegar This is the secret ingredient to use in place of Dijon mustard. It gives the recipe the acidic boost it needs without any mustard flavor.
- Tabasco Or another vinegar-based hot sauce. You'll only use a dash.
- Kosher Salt This is always my preference when cooking. Kosher salt is less salty per teaspoon, making it easier to taste as you go and harder to oversalt your food.
- Pepper A bit of freshly ground pepper is nice here, but you can leave it out if you'd like.
- Chives Fresh chives are the classic topping for deviled eggs, but I've successfully used really thinly sliced green onions when I couldn't find them.
- Paprika A dusting of paprika on top adds a little smokiness and a beautiful color to the dish.
Recommended Equipment
How to Make Deviled Eggs with no Mustard
Step One First, boil the eggs. Place eggs in a medium pot.
Step Two Add cold water over the eggs to cover them by about 2 inches.
Step Three Bring the eggs up to a boil on the stovetop over medium-high to high heat. Once you reach a boil, turn off the heat and place a lid on the pot. After 10 minutes, remove the eggs from the pot with a spider or strain them in a colander. Place them in an ice bath to stop the cooking.
Step Four Let the eggs sit in the cold water. Once they have cooled enough to handle (I usually wait about 5 to 10 minutes), peel the eggs.
Step Five Slice the eggs in half lengthwise.
Step Six Carefully remove the yolks from each hard-boiled egg and place in a bowl.
Step Seven Continue this process with all of the remaining egg halves.
Step Eight Add the mayo, vinegar, Tabasco, salt and pepper to the bowl with the egg yolks.
Step Nine Mash the egg yolks with a fork, mixing in the other ingredients until you have a well-combined mixture without any large lumps. Taste for seasoning and add more salt if needed.
Step Ten Use a piping bag or a spoon to add the egg yolk mixture back into the egg white halves. Top with snipped chives, a sprinkling of paprika, and serve.
Variations and Substitutions
- Some people like to add a bit of pickle relish to their egg yolk mixture. Feel free to give this a try! If you’re more of a sweet pickle person, you can use sweet pickle relish.
- If you can’t find Tabasco, you can swap it out for another vinegar-based hot sauce.
- You can also leave the hot sauce out entirely, though I promise it will not add any noticeable heat to this dish.
Storage and Reheating
Fridge These are a super easy appetizer or side dish to make ahead for any kind of event or gathering. Just place the eggs in a single layer in an airtight container in the fridge once they are assembled and store for 3 to 4 days.
Freezer I do not recommend freezing this dish.
Reheating This dish doesn't need to be reheated. Just allow the eggs to come to room temperature when serving.
Frequently Asked Questions (FAQs)
Vinegar is added to deviled eggs to cut the richness of the yolk and mayonnaise mixture. It adds some needed brightness to an otherwise heavy dish and adds moisture to the egg yolk mixture.
You can definitely make deviled eggs the night before! Whether you would prefer to make them in advance or on the day of your event is completely up to you. There is no real benefit to making the eggs in advance other than being prepared.
To store your deviled eggs in the fridge without smearing the egg yolk mixture, place the eggs in a single layer in an airtight container and top with a lid. I like to use a shallow, wide container rather than a taller container so that I can fit more eggs easily.
How to Serve
I think these look really nice on a serving platter. You can find specific egg plates that have little indents just for deviled eggs.
Here are some ideas for other appetizers, sides, and mains that will go well with this dish:
Try this recipe for warm Bavarian Potato Salad with bacon, sautéed onions, and fresh herbs.
This Lamb Breast Recipe is a perfect main for a Spring celebration, as is this Air Fryer Ham Steak!
Some favorite sides for parties include this Orzo Pesto Salad, a light Arugula Caprese Salad, or this delicious Beet Cucumber Salad with feta and dill.
Looking for more appetizer recipes? Salsa is always a hit! This Pineapple Habanero Salsa is one of my most popular recipes, and this Honey Jalapeno Lime Dressing is fantastic over salad greens.
Expert Tips
- If you don't have a piping bag and find that you're struggling to put the deviled egg filling back into the egg whites, snip the corner of a plastic bag (sandwich or snack size is fine) and pipe the mixture that way.
- I find it easier to peel eggs that are a little bit on the older side (while still within their expiration period). If you're debating using up what's in the fridge or buying fresh eggs for this, use the older eggs.
- To peel a hard-boiled egg more easily, peel the eggs shortly after they are cooked and cooled. When refrigerated after cooking and before peeling, they can be a bit more challenging.
More Egg Dishes to Try
📖 Recipe
Deviled Eggs Without Mustard
Equipment
- Medium Saucepot
- Spoon
- Fork
- Piping Bag or Plastic Bag (optional)
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- 2 dashes Tabasco or other vinegar-based hot sauce, optional
- kosher salt to taste
- pepper to taste
- 1 tablespoon snipped fresh chives
- paprika for garnish
Instructions
- First, boil the eggs. Place eggs in a medium pot. Add cold water over the eggs to cover them by about 2 inches.
- Bring the eggs up to a boil on the stovetop over medium-high to high heat. Once you reach a boil, turn off the heat and place a lid on the pot. After 10 minutes, remove the eggs from the pot with a spider or strain them in a colander. Place them in an ice bath to stop the cooking.
- Once they have cooled enough to handle, peel the eggs.
- Slice the eggs in half lengthwise.
- Carefully remove the yolks from each hard-boiled egg and place in a bowl.
- Continue this process with all of the remaining egg halves.
- Add the mayo, vinegar, Tabasco, salt and pepper to the bowl with the egg yolks.
- Mash the egg yolks with a fork, mixing in the other ingredients until you have a well-combined mixture without any large lumps. Taste for seasoning and add more salt if needed.
- Use a piping bag, a plastic bag with one of the corners edges, or a spoon to add the egg yolk mixture back into the egg white halves. Sprinkle with snipped chives and a fine dusting of paprika. Serve.
Notes
- Each serving is two egg halves, making one whole egg. Feel free to adjust the serving size by selecting the "6" next to "Servings" in the recipe card header and sliding the bar to your desired quantity.
- The Tabasco in this recipe will not add any noticeable heat to the dish.
- Older eggs (that are still within their expiration period), rather than fresh eggs, tend to peel easier, as do eggs that have just been cooked and cooled, rather than those that have been cooked and refrigerated before peeling.
- Fridge These are a super easy appetizer or side dish to make ahead for any kind of event or gathering. Just place the eggs in an airtight container in the fridge once they are assembled and store for 3 to 4 days.
- Freezer I do not recommend freezing this dish.
- Reheating This dish doesn't need to be reheated. Just allow the eggs to come to room temperature when serving.
Vera F says
The flavor of these were good but the recipe benefited from some minor adjustments. I appreciate this recipe though as I normally make my deviled eggs with mustard, but a friend who's hosting Easter brunch is intolerant of it.
I added a splash more of the ACV., approx 2 more tbsp of mayo (to make the filling creamier as it seems dry) and a dash or two each of cayenne and smoked paprika for some extra flavor.
Genevieve says
Thanks so much for your feedback, Vera!