Classic Deviled Eggs {Without Mayo!}

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

Making deviled eggs without mayo can be even more delicious when you use ranch dressing to season the egg filling! Spicy with a kick or cool and creamy, either way you like it these deviled eggs will fly off your appetizer tray.

A platter of deviled eggs has a yellow salt and pepper shaker in the center.

Every Easter season I find myself with a fridge full of hard boiled eggs and an insatiable desire for some deviled eggs.

My mom makes the best deviled eggs and I use her flavor mix in making my favorite deviled egg salad for sandwiches but sometimes I prefer to skip the mayonnaise.

No matter how you make this classic party appetizer, you'll have the tastiest deviled eggs to bring to a potluck party or serve at your special event.

Why This is the Best Recipe

I think this is the best deviled eggs recipe because:

  1. Mayo or NO Mayo: You decide! No matter how you mix them, these are the creamiest deviled eggs.
  2. Zippy Secret Ingredient: My mom's egg recipe calls for one secret ingredient that makes the egg filling taste even better.
  3. Quick and Easy: Use my favorite hard boiled eggs method and you'll be just a few steps away from perfect deviled eggs in minutes.


The ingredients to make deviled eggs are on the counter.

Classic deviled eggs call for mayonnaise (featured in the photo above) but don't worry, I've got you covered if you don't want to use it. All you need is:

  • Hard Boiled Eggs: I use the instant pot method from this post on how to make hard boiled eggs and they turned out just perfect.
  • A Creamy Base: This time around I did use a light mayo because it is what I had in the kitchen. You could use any of my mayo substitutes mentioned below.
  • Dijon Mustard: Some recipes call for dry mustard, I prefer using Dijon for the flavor and added creaminess.
  • Hot Sauce: Just a dash, unless you want them spicy. We love Texas Pete.
  • Paprika
  • My Secret Ingredient: So secret I forgot to put it in the photo. OOPS. My mom always uses a dash of Worcestershire sauce and it makes all the difference. Is it essential? No, but it adds that delicious hint of something to the recipe that will make your deviled eggs stand out above all the rest.

How to Make Deviled Eggs without Mayo

If you don't want to use mayo, there are a few substitutions you could turn to:

  1. Sour Cream
  2. Extra Mustard
  3. Creamy Ranch Dressing

My favorite homemade buttermilk ranch dressing, or your favorite store bought ranch, is a fantastic choice for thinning out the egg yolks for the deviled egg filling.

This variation offers so many fun ways to tweak the recipe for your family because you can make a homemade ranch with the spicy ranch seasoning if you want a little more kick!

Slice the Hard Boiled Eggs

Slice the hard boiled eggs in half with a sharp paring knife.

If you used my tips for making perfect hard boiled eggs, the yolks should pop right out into a mixing bowl.

Line up the whites on a platter and set aside.

The eggs have been sliced in half and the yolks popped out into a mixing bowl.

Make the Deviled Egg Filling

Mash the yolks with a fork.

Add the mayo, ranch, or sour cream to the bowl along with the Dijon mustard, hot sauce, and Worcestershire sauce.

Blend it all together.

The yolks have been mashed in a mixing bowl with a fork. The remaining ingredients are about to be mixed in.

Fill the Eggs and Chill

Once the yolk mixture is ready, you can spoon it into the prepared egg white halves or take the extra step to add it to a piping bag for a more professional presentation.

Honestly, for our regular family holidays like Easter and Christmas, I just use a small cereal spoon and scoop the yolk filling right into the eggs.

But if I were hosting a special event like a baby shower or bridal shower or taking the deviled eggs to a special potluck, I'd dig out the piping bag and tips.

The piping bag has been filled with the deviled egg filling and is sitting in front of the empty egg whites.

I used a large fringed cupcake tip to pipe the yolks into the eggs like this:

The egg whites have had the yolk filling piped into them and are on a white platter.

Then just transfer them to a covered dish to store in the fridge until just before serving.

Presentation Tips

The finishing touch is to add a sprinkle of paprika over the eggs.

For a pretty party platter, I recommend sprinkling the paprika over the eggs before you transfer them to the final serving dish.

This helps keep your egg platter neat and clean.

The deviled eggs have been sprinkled with paprika on top.

Make Ahead and Storage Tips

The egg platter is filled with deviled eggs and has a pair of yellow salt and pepper shakers in the middle.

You can make deviled eggs up to 24 hours in advance as long as you store them in the fridge until just before serving.

You'll want to keep them in an airtight container so that the yolk filling doesn't dry out in storage.

Covering them in plastic wrap can smoosh the pretty piped yolks so that's not a great option if you're trying to keep them looking neat.

Serving Suggestions

A platter of deviled eggs have a yellow salt and pepper shaker in the center.

Deviled eggs are almost always a part of our Easter menu. They're a great way to use up some of the real eggs from our Easter egg hunt earlier in the morning.

This recipe is so quick to prepare, I often just make them while our Easter ham is in the Crockpot!

Deviled eggs are a classic southern recipe too. You'll find them at potluck parties and brunches all throughout the south.

They also make a popular Christmas party snack just because it is nice to have something protein-heavy without sugar!

More Easy Egg Recipes

Looking for more easy egg recipes to use up that carton in the fridge? Don't miss these family favorites:

📖 Recipe

A platter of deviled eggs has a yellow salt and pepper shaker in the center.

Classic Deviled Eggs

5 from 42 votes
These creamy deviled eggs can be made with or without mayo using ranch or sour cream. Easy to prep ahead to bring to a potluck party or serve at a special event.
TOTAL TIME 15 minutes
PREP TIME 15 minutes
YIELD 24 deviled eggs


  • 12 hard boiled eggs whites and yolks separated
  • 3 tablespoons creamy base choose mayonnaise, ranch dressing, or sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire Sauce
  • 2 - 3 shakes hot sauce
  • Sprinkle of paprika


  • Peel the hard boiled eggs and slice them in half. Separate the egg whites from the yolks by gently popping out the yolk with your fingers or a spoon. Place the empty egg whites on a baking sheet lined with parchment for assembly.
  • Add the egg yolks to a mixing bowl. Mash them with a fork. Add the creamy base of your choice, Dijon mustard, hot sauce, and Worcestershire sauce and mix them together until smooth.
  • For casual deviled eggs, you can simply spoon the egg yolk filling into the open spaces on the reserved egg whites. For a fancier presentation, you may want to add the filling to a piping bag and pipe them in swirls.
  • Sprinkle the eggs with paprika on the baking sheet and then transfer the finished deviled eggs to a serving platter.

Recipe Notes

Deviled eggs will keep in an airtight container in the fridge for 24 hours. The filling may begin to dry out after that but they will be safe to eat for 2 - 3 days.

Save This Recipe to Your Recipe Box

Find this delicious recipe next time you visit by saving it to your very own recipe box on my site. All your favorites stored in one easy place!

One Comment

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating