Easy Dairy Free Deviled Eggs
Dairy-Free Deviled Eggs are creamy, tangy, and flavorful, made with dairy-free mayo, sweet relish, and Dijon mustard—a perfect holiday appetizer!
Servings: 6 Deviled Eggs
Calories: 103kcal
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 ½ 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
Storage: Keep in the refrigerator for up to 2 days.
Tips:
- 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.
Nutrition
Calories: 103kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 160mg | Potassium: 67mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg