For the creamiest deviled eggs, consider skipping the mayonnaise and using alternatives that enhance texture and flavor. Here’s a simple method to achieve a rich and creamy filling without mayo:
Prepare the Eggs: Begin by hard boiling your eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 12-14 minutes, then transfer them to an ice bath to cool.
Make the Filling: Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Mix Ingredients: Add Greek yogurt, Dijon mustard, sour cream (or cream cheese), apple cider vinegar, salt, and pepper to the yolks. Mash everything together until smooth and creamy. Adjust seasoning to taste.
Fill the Egg Whites: Spoon or pipe the yolk mixture back into the halved egg whites.
Garnish and Serve: Sprinkle with paprika or fresh herbs for garnish, and serve chilled.
This method not only eliminates mayo but also adds a unique flavor profile and creaminess, making your deviled eggs a standout dish at any gathering.