Deviled Eggs Recipe: Luxurious Deviled Eggs with No Mayo

published by NaomiR on Oct 26, 2009

I love eggs, but do not like mayonnaise, so most of the time I can’t eat them deviled. Therefore, I came up with this version that has the creaminess of regular deviled eggs, but without the mayo aftertaste. These deviled eggs are really easy to make … but don’t tell your guests this!


  • 12 hard boiled eggs, peeled
  • 2 Tbsp dijon mustard
  • 1 Tbsp Alfredo sauce
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • Paprika (optional)


1. Carefully slice each egg in half length-wise.

2. Scoop out all of the egg yolks and place in a bowl. Add the mustard, Alfredo sauce, olive oil and garlic powder and mix together until thoroughly blended and creamy in texture.

3. Either scoop or pipe a portion of the yolk mixture back into each egg.

4. Sprinkle a pinch of paprika over each egg, if desired.

Makes 24 deviled eggs

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