Grand Ma-Ma's Deviled Eggs (No Mayo!!)

Grand Ma-Ma's Deviled Eggs (No Mayo!!) created by kittycatmom

This recipe is unique in that it doesn't have mayonnaise, if you are one that is expecting a "creamy" mayo type deviled egg, this recipe may NOT be for you!! For me the melted butter gives these eggs a unique and added flavor. Adapted from Gooseberry Patch Newsletter. *Cooking time varies based on your method of boiling eggs, so that is a broad estimate!!!

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Halve eggs and arrange egg whites on a serving platter.
  • In a bowl, mash yolks well with a fork.
  • Add remaining ingredients except paprika; mix well.
  • Spoon mixture into a plastic zipping bag and squeeze down into the corner of the bag. Snip off the corner and pipe mixture into whites; sprinkle with paprika.
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RECIPE MADE WITH LOVE BY

@kittycatmom
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@kittycatmom
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"This recipe is unique in that it doesn't have mayonnaise, if you are one that is expecting a "creamy" mayo type deviled egg, this recipe may NOT be for you!! For me the melted butter gives these eggs a unique and added flavor. Adapted from Gooseberry Patch Newsletter. *Cooking time varies based on your method of boiling eggs, so that is a broad estimate!!!"
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  1. Annmariekelly39
    What can I use to replace the dry mustard? Or do I have to go to the store?
    Replies 2
  2. Eric L.
    Way too much salt and pepper. The recipe should call for salt and pepper "to taste."
    Reply
  3. jwwilliams246
    This is a great solution to my no mayo dilemma this morning! These eggs are tasty and tangy...a sure crowd pleaser and they will go well with Bloody Marys! Loved them. I garnished with half of an olive to make them colorful but it was a bit salty...paprika was a better choice.
    Replies 1
  4. lauralie41
    We had a rating of 4 to 5 on these deviled eggs from the taste testers. I have to say that I enjoy the mayo based recipes a bit better but for everyone else these eggs were a hit. I made 12 eggs and then tripled the remaining ingredients. If doubling or tripling the recipe do be careful with the salt and worcestershire sauce because the mixture will be on the salty side. I would add the worcestershire sauce and then taste to see how much salt if any is needed. The egg mixture is dense and the texture reminds me of pie crust dough. There is a bit of a tangy flavor that was a nice change of pace and liked not having to worry about them spoiling from the heat. Thank you kitty for sharing this recipe. :) Made and reviewed for KK's Recipe Tag Game.
    Replies 1
  5. Mellie
    These were delicious! I've been craving something creamy and we don't have any mayo in the house, so I whipped these up. They hit the spot! This will also be a great substitute for taking deviled eggs out to picnics - no need to worry about the mayo going bad. Thanks for the recipe!
    Reply
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