Deviled Eggs Without Mustard

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

5 from 51 votes

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Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 15

Cooling Time: 10

Total Time: 35

Servings: servings

Calories: 111kcal

Equipment

Medium Saucepot
Kitchen Knife
Spoon
Fork
Bowls
Colander
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

General

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.

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 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.

Nutrition