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No Mustard Deviled Eggs- The ultimate appetizer for your next get together! Hard boiled eggs with a creamy filling that includes zero mustard.  A  must for the holidays.

My mom made deviled eggs every holiday.  To be honest, I didn't like them. Which, I thought was weird, since I like hard boiled eggs.  

I realized that it was the mustard in the filling that wasn't to my taste. So, I make them without the mustard and they are a hit!

Ingredients Needed

• Eggs
• Mayonnaise
• Plain Greek yogurt
• Vinegar
• Dried Spices: Salt, Pepper, Onion, Garlic and Paprika

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Recipe Notes

• This recipe is for just 3 eggs or 6 halves. You can easily double  this recipe or cut it back to meet your needs.
• Dried Spices:  I didn't include an exact measurements for your dried spices. In my opinion, this is a personal preference.  I recommend starting off with about 1/2 teaspoon of the dried spices and increasing according to your taste preference. 
• Vinegar? The vinegar will cut the richness of the eggs yolks and adds a bit of moisture to them.
• Plain Greek Yogurt? Yep. Makes them a bit creamier.
• Storage: Keep any leftovers in the refrigerator. They are best eaten within 2-3 days. 

linking up and weekend potluck

No Mustard Deviled Eggs

By Erin | Category: Snack, Side Dish (American)

Prep Time:
5 mins

Cook Time:
10 mins

Total Time:
1 hr 15 mins

Yield:
6 servings

Ingredients

• 3 eggs
• 2 TBSP mayonnaise
• 1 TBSP plain Greek yogurt
• 1/2 tsp vinegar
• Dried spices: salt, pepper, garlic powder, onion powder and paprika

Instructions

1. Place eggs in a single layer in a saucepan. Cover the eggs with cold water. Bring it to a boil and let it boil for 1 minute. Turn off the heat and let the eggs sit in the hot water for about 10-12 minutes. Carefully, remove the eggs from the hot water and let them cool completely. You can simply refrigerate them, rinse with cold water or place them in an ice bath.
2. When you are ready, peel the shell from the eggs. Slice them in half, lengthwise. Gently scoop out the yellow inside and place in a bowl. Continue with remaining eggs.
3. Mix the yellow with mayonnaise, vinegar, yogurt and dried spices. Mash with a fork until the desired consistency is reached. Give your mixture a taste and adjust spices as needed.
4. Spoon the mixture equally back into the egg whites. Garnish with additional paprika before serving. Keep any leftovers in the refrigerator. They are best eaten within 2-3 days.

Nutrition Facts (Per Serving): Calories: 66 Fat: 6g Carbs: 1g Protein: 3g Sodium: 62mg