Mayo-Free Deviled Eggs

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Plater of Dairy-Free Deviled Eggs made without mayonnaise

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.

The only logical thing to do: Make deviled eggs!

Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made with superfoods including turmeric, raw honey, apple cider vinegar, and cayenne. Let’s do this!

Hard boiled eggs, hummus, raw honey, and other ingredients for making our Mayo-Free Deviled Eggs recipe

If you’re like us, deviled eggs are a staple appetizer for holiday meals and beyond. And for a while now, we’ve been craving a modern twist.

These deviled eggs have that classic creamy texture and salty-sweet flavor, but with a kick of spice from cayenne, paprika, and turmeric.

Making hard-boiled eggs in a steamer basket for our Deviled Eggs recipe

How to Make Deviled Eggs

Once you make your Perfect Hard Boiled Eggs, it’s simple:

  • Let your eggs cool, then peel.
  • Cut eggs in half and transfer yolks to mixing bowl.
  • Add seasonings and sauces (we opted for turmeric, cayenne, paprika, hummus, raw honey, apple cider vinegar, and sea salt!).
  • Mash into a smooth paste.
  • Put filling back in the egg whites and serve!
Peeling hard boiled eggs for our Deviled Eggs recipe

Once your yolks are creamy and mashed, you can get as fancy as you want when filling your deviled eggs.

If you have a piping bag, go for it! Or, you can transfer your filling to a plastic bag, clip the corner, and squeeze the filling into the whites in a swirl pattern. Or, to reduce single-use plastics, you can simply spoon the filling back into the whites. Your choice!

Mashing the filling for our Mayo-Free Deviled Eggs recipe

We hope you LOVE these eggs! They’re:

Easy to make
Perfectly spiced
& SO delicious

These deviled eggs would make the perfect appetizers for dinner parties, holiday gatherings, and beyond! We also love just having them around for a special snack throughout the week. Either way, you can’t go wrong!

More Egg Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of Mayo-Free Deviled Eggs topped with paprika and fresh dill

Mayo-Free Deviled Eggs

A modern twist on deviled eggs that are mayo-free! Perfectly spiced, ready in 30 minutes, savory-sweet, and oh-so delicious. The perfect dairy-free, gluten-free appetizer!
Author Minimalist Baker
Plate of Mayo-Free Deviled Eggs seasoned with turmeric, honey, and other spices
5 from 8 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 (halves)
Course Appetizer
Cuisine American, Gluten-Free, Vegetarian
Freezer Friendly No
Does it keep? 2-3 Days



  • 6 large eggs


  • 1 Tbsp plain or garlic hummus
  • 1 tsp dijon or spicy mustard
  • 1 tsp apple cider vinegar
  • 1 tsp olive oil or avocado oil
  • 1 ½ tsp raw honey (or sub maple syrup)
  • 1/4 tsp ground turmeric
  • 1 pinch cayenne pepper
  • 1 pinch smoked paprika, plus more for topping
  • 1/4 tsp sea salt, plus more to taste
  • 1-3 Tbsp water

GARNISH optional

  • Fresh chives or dill


  • Use one of our methods for perfect hard boiled eggs every time — our favorite being steaming!
  • Once the eggs have been boiled, cooled, and peeled under cool running water, pat dry and halve with a sharp knife.
  • One at a time, tip the eggs over (cut-side down) and transfer the yolks into a small mixing bowl (use a spoon to gently scrape out any remaining yolk if needed).
  • To the yolks, add hummus, mustard, apple cider vinegar, oil, honey, turmeric, cayenne, smoked paprika, and salt. Mash to combine.
  • Add water a little at a time until a smooth paste is formed. Then taste and adjust flavor as needed, adding more salt to taste, vinegar for acidity, honey for sweetness, cayenne for heat, paprika for smokiness, or hummus for fluffy texure / garlic flavor.
  • Transfer filling to a small piping bag or plastic bag with the corner clipped to pipe the yolk filling into the cooked egg whites (or simply use a spoon to fill the eggs).
  • Garnish with paprika and fresh dill or chives (optional). Enjoy immediately or cover and store in the refrigerator up to 2-3 days (not freezer friendly).



*Nutrition information is a rough estimate calculated without optional garnishes.

Nutrition (1 of 12 servings)

Serving: 1 deviled egg halves Calories: 48 Carbohydrates: 1.3 g Protein: 3.3 g Fat: 3.2 g Saturated Fat: 0.9 g Polyunsaturated Fat: 0.45 g Monounsaturated Fat: 1.35 g Trans Fat: 0 g Cholesterol: 93.25 mg Sodium: 95 mg Potassium: 37 mg Fiber: 0.1 g Sugar: 1.1 g Vitamin A: 145.61 IU Vitamin C: 0.06 mg Calcium: 14.22 mg Iron: 0.38 mg

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My Rating:

  1. Ariana says

    I’m hoping one day you realize how cruel it is to use any animal products in your recipes and that you make your entire blog vegan for good. Anyways, a girl can dream…

    • Kerstin says

      We have chicks at home – they have so much space to run and eat what they want. They are super happy and I can’t find a reason why we should’nt use the eggs they give us. We appreciate every egg like a big present.

      Thank you for this amazing rezipe :-)

  2. Meryl says

    5 stars! I made the boiled eggs in my instapot using the 5-5-5 method. I tripled the recipe while family was visiting and they were almost gone in a day. So I made another 18 that night! 😅 I cut back on the honey by 1/3 on round 2.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad everyone enjoyed them. Thank you for sharing, Meryl!

  3. Carrie says

    Made a double batch for the super bowl. They were SO good! My 10 year old is already asking when I will make them again. I love deviled eggs so it’s awesome to have a healthier version. I added a little extra cayenne for some heat.

  4. Liora says

    I get that many vegans choose to eat eggs…I can’t unfortunately (I miss them greatly) I know you mix your recipes and some are GF V etc… just curious on the “V” do you consider all your recipes with eggs Vegan recipes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liora, sorry for any confusion here! No, we don’t consider recipes with eggs to be vegan. The “V” stands for vegetarian and the “VG” stands for vegan.

  5. Candice says

    I made these this past weekend for family and I got raving reviews! These were so delicious, love the dairy substitutes :) will definitely be my party starter in the future!

  6. Nicol says

    I love deviled eggs, but haven’t eaten them in years due to the dairy in the ingredients. This recipe came out great!

  7. Antonio C Sustaita says

    What are your thought on using Vegenaise, would you consider that a healthy choice or you against using that?
    Thank you for all the work you do.
    Tony Sustaita

  8. Veronika says

    This is such a great healthy alternative to classic deviled eggs! I never tried to make it without mayo, but it looks like a great idea. I think I’ll make them for Easter brunch!

  9. Becky says

    Delicious! I have never used apple cider vinegar or honey in my deviled eggs & to my surprise, they add great flavor. I will definitely make these again!

  10. Deana Couture says

    It kinda cracked me up that you are the ‘minimalist’ and yet this recipe has 10 ingredients. Normal deviled eggs only have 3 or 4. ?