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Deviled Eggs without Mustard

These deviled eggs are made without mustard in case you don’t like it or ran out.

Deviled eggs are a favorite at family get togethers like Thanksgiving, but not everyone loves the taste of mustard.

My brother for example can’t stand the taste of mustard.

In fact, in my family, we have to make beef stroganoff without mustard – even though he can’t taste the mustard in it – because he finds mustard so off-putting.

And, I happen to be one of those people who plan everything out and still often find that I ran out of something I thought I had on hand.

So, if you’re like me or my brother, these deviled eggs without mustard are just for you.

deviled eggs on a white plate on a white marble counter

These recipe is based off of my classic deviled egg recipe.

History of Deviled Eggs

The history of deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts.

Recipes for hard-boiled eggs stuffed with herbs, cheese, and raisins can be found in the cookery texts of medieval European cuisine.

The earliest known recipe for stuffed eggs that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century.

According to the English translation of a recipe, boiled egg yolks were mixed with cilantro, pepper, coriander, and onion juice, then beat with murri, oil, and salt. It was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper.

The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a news publication in Montgomery, Alabama, in 1877.

Later, in the 1896 version of an American cookbook named The Boston Cooking School Cookbook, the first known recipe to use mayonnaise as an ingredient in deviled eggs was printed. The mayonnaise was recommended as a binding agent for the yolk mixture.

Deviled eggs have been a popular dish in the States since the 1920s. By the 1940s, deviled eggs had become a staple food at picnics, parties and gatherings.

Today, it is still one of the most popular recipes searched on Google for Thanksgiving.

For ease, you can just spoon the egg yolk mixture into the hole in the egg white, or for particularly pretty ones, pipe them in.

How to tell if your eggs are still good

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they’re still fresh.

If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.

An egg that floats to the top is likely spoiled.

Why Boil water first?

Boiling the water first helps the shells not stick.

Why use an ice bath?

The ice bath has two benefits. First, it stops the cooking process in tracks. Second, it helps loosen the shell so that it comes off more easily.

Yield: 12 servings

Deviled Eggs without Mustard

deviled eggs on a white plate on a white marble counter

These deviled eggs are made without mustard and are a great appetizers for parties and Thanksgiving!

Prep Time 1 minute
Cook Time 10 minutes
Additional Time 25 minutes
Total Time 36 minutes


  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar
  • salt and pepper, to taste
  • paprika, for garnish


    1. Bring a pot of water to a boil. Turn off and place eggs in the water. Let sit for 10 to 12 minutes.
    2. Transfer the eggs to a bowl of ice water and chill for 14 minutes.
    3. Once the eggs have cooled completely, peel them and slice in half, lengthwise.
    4. Remove the yolk using a butterknife and place in a bowl along with mayonnaise, vinegar, salt and pepper. Mix until smooth and well combined.
    5. Fill the egg whites with the mixture. Sprinkle on paprika for garnish.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 94mgSodium: 93mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g

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