Dairy-Free Deviled Eggs are irresistibly creamy, tangy, and packed with flavor! They're made with a rich, dairy-free mayo, sweet relish, and Dijon mustard. It's the perfect appetizer for any holiday gathering.
I look forward to Deviled Eggs along with Spring Onion Potato Salad and Black Eyed Peas at all holiday gatherings. They're a staple here in the south. This recipe is one of my favorites because it's dairy-free and gluten-free.
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Why We Love This Recipe
- You only need 5 ingredients
- It's super quick to make, everything comes together in less than 30 minutes
- The eggs are super creamy and packed with flavor
- There's no dairy or gluten
Ingredient Notes and Substitutions
Dijon Mustard - This brings the perfect tartness to the deviled eggs. Spicy brown mustard is a great substitute and adds a little spice. Yellow mustard can also be substituted.
Mayonnaise - Adds the perfect amount of creaminess just like it does in our Old Bay Macaroni Salad. We find that Dukes has the best flavor. If you're not a fan of mayo you can opt for hummus or creamy avocado for a creamy, healthier alternative.
Sweet Relish - Sweetens the mixture. If you don't have sweet relish you can substitute with minced sweet pickles and a little bit of the sweet pickle juice. Try also adding wickle relish for added flavor and spice.
Paprika - For added color. Try adding smoked paprika for enhanced smokiness instead.
How to Make Dairy Free Deviled Eggs Step by Step
Prepare Hard Boiled Eggs
Stovetop method: Place eggs in a medium pot and cover with cold water by 1 inch. Bring the water to a boil. As soon as the water starts boiling, turn off the heat and cover the pot. Let sit for 12 minutes. Then place the eggs in an ice bath and let sit for 10-15 minutes. Peel the eggs.
Instant Pot Method: Add 1 1/2 cups water to the instant pot. Place the steamer rack trivet in the instant pot and add eggs onto the rack. Place the lid on the pot and turn the knob to the sealed direction. Cook on high pressure for 5 minutes. Allow a 5-minute natural release followed by a quick release then place the eggs in an ice bath for 5 minutes. Peel the eggs.
Prepare The Deviled Eggs
Step 2. Slice the peeled boiled eggs in half and place the yolks in a small bowl. Break apart the yolk with a fork into small crumbly pieces.
Step 3. Add the Dijon mustard, mayo, and relish to the bowl. Mix in creating a smooth creamy texture.
Step 4. Fill each egg with the yolk mixture. Top with a dusting of paprika and fresh herbs if desired.
Recipe Tips
- Don't overcook the eggs. Overcooking could make the eggs harder to peel and give the yolk a more dull color.
- Peel the eggs under cold water to make it easier for the shell to come off.
- Wipe the knife clean between cutting each egg to keep the edges neat.
- Be sure to thoroughly mix the yolk with a fork to get a smooth, ultra-creamy filling. The yolk should be fine crumbles before adding the remaining ingredients.
Must Try Flavor Variations
- Add crumbled bacon over the top of the deviled eggs
- Make the lactose free deviled eggs spicy with a little sriracha stirred in with the mayonnaise
- Swap dill pickle relish for sweet relish for a tangy, savory flavor profile
- Season with a little taco seasoning and swap sweet relish for pickled jalapeno
Common Questions
Yes, classic deviled eggs are dairy free and don't contain lactose since they're typically made with mayonnaise and mustard.
Traditional mayonnaise is typically dairy-free. It’s made with a combination of oil, egg yolks, vinegar or lemon juice, none of which are dairy products.
Keep in the refrigerator for up to 2 days.
More Dairy Free Appetizers
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Easy Dairy Free Deviled Eggs
Ingredients
- 6 eggs
- 1 tablespoon dijon mustard
- 2 tablespoons mayo
- 2 tablespoons sweet relish
- paprika for dusting over the top
Instructions
Prepare Hard Boiled Eggs
- Stovetop method: Place eggs in a medium pot and cover with cold water by 1 inch. Bring the water to a boil. As soon as the water starts boiling, turn off the heat and cover the pot. Let sit for 12 minutes. Then place the eggs in an ice bath and let sit for 10-15 minutes. Peel the eggs.
- Instant Pot Method: Add 1 1/2 cups water to the instant pot. Place the steamer rack trivet in the instant pot and add eggs onto the rack. Place the lid on the pot and turn the knob to the sealed direction. Cook on high pressure for 5 minutes. Allow a 5-minute natural release followed by a quick release then place the eggs in an ice bath for 5 minutes. Peel the eggs.
Prepare The Deviled Eggs
- Slice the peeled boiled eggs in half and place the yolks in a small bowl.
- Break apart the yolk with a fork into small crumbly pieces.
- Add the Dijon mustard, mayo, and relish to the bowl. Mix in creating a smooth creamy texture.
- Fill each egg with the yolk mixture. Top with a dusting of paprika and fresh herbs if desired.
Notes
- Don't overcook the eggs.
- Peel the eggs under cold water.
- Wipe the knife clean after cutting each egg.
- Be sure to mix the yolk thoroughly. It should be fine crumbles before adding the remaining ingredients.
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