A quick and delicious deviled eggs recipe without mustard! They are simple to make and taste amazing. Perfect for parties, gatherings, or anytime you want an appetizer!
Using 5 simple ingredients, you can make super delicious avocado deviled eggs!
This twist on a classic recipe is made without mustard, mustard powder, dijon mustard, or even vinegar! Perfect for those who have a mustard allergy, or for those of us who don’t have any yellow mustard in the fridge.
Free from: wheat, gluten, yeast, dairy, casein, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, mustard, and more
Deviled eggs are a great recipe to make quickly as a snack or to please a crowd for any gathering. They are a great appetizer or side dish for just about anything.
This recipe uses 5 simple ingredients to make a delicious deviled egg. You can use white or brown eggs, both of them are functionally the same.
In addition to eggs, you will also need:
- Eggs - White or brown eggs both work. I generally purchase large eggs.
- Salt and Pepper
- Toppings: Chives, paprika, dill, fennel, Everything Bagel Seasoning
Make sure that the mayonnaise that you use is safe for you to enjoy! My personal favorite is Sir Kensington’s since it is free from: gluten, dairy, soy, nuts, celery, mustard and so much more! They also make an avocado mayonnaise that is paleo and keto certified that is also free from sunflower oils.
If you can't find a mayonnaise that you like, you can also swap it for a spoonful of greek yogurt, or omit it entirely and add more avocado.
For the full instructions, complete with measurements, please see the recipe card below!
Begin with making the hard boiled eggs. Place your eggs in a medium pot and cover with about an inch of cool water. Sprinkle heavily with salt. This helps them to peel easier and will flavor the eggs while cooking, making for more flavorful eggs!
Bring the water to boil over a medium-high heat. Let the eggs boil for about 11 minutes, making sure to turn the stove down to a medium-low temperature.
After 11 minutes, drain the water and place the eggs in a cold water ice bath.
When they are cool, gently crack each egg and peel them. Slice the eggs in half, placing the egg yolks into a medium bowl. Set the egg whites aside on a plate or serving platter.
Into the bowl, add the avocado and mash the yolks and avocado together with a fork. Add the mayonnaise. Sprinkle it with salt and pepper to taste.
Transfer the yolk filling to a piping bag and snip off about a half inch of the tip. You want a decent sized opening for the filling to come out and you don’t want it to get stuck! If you don't have a piping bag, a plastic bag will also work.
Squeeze the filling amount you want into each of the egg white halves. I like to be a little generous with each egg and really fill them up! Repeat until the eggs are all filled. Alternatively, you can also just use a spoon to fill them up, creating a more rustic look. This is typically what I do.
Now for the fun part! Top with the toppings of your choice. Everything bagel seasoning is my hands down favorite thing! Chives, dill, cilantro, paprika, and just more salt are also delicious options.
What to serve
Deviled eggs are such a classic appetizer. My family loves them at most of our holiday parties, or anytime we get together. I think these would be delicious when served alongside gluten free chex mix, a 3 ingredient fruit dip, or gluten free mozzarella sticks!
For a fun twist, make this into a mustard free egg salad sandwich by mashing the entire egg, not just the egg yolk, and mixing it with the remaining ingredients. Pop it onto your favorite bread and enjoy!
Is this recipe keto friendly?
Yes! Thanks to avocados and mayo with the eggs, this is a keto friendly recipe.
Can I make this ahead of time?
Yes! Hard boiled eggs left in their shells can be boiled up to one week in advance of serving. You can make the filling the morning of when you want to serve them.
What is the best way to peel a hard boiled egg?
I find the easiest way is to begin by gently tapping the top and bottom of the egg on a hard surface like a table or countertop. Next, roll the egg on the table. This should cause cracks over the entirety of the egg. Find a spot where there seems to be an air bubble and begin to peel from there. If you have a trouble spot, dunk the egg under water to have the water get between the egg and the shell.
Finally, older eggs will peel easier than fresh eggs.
How to Store
Fridge: Take any leftovers and store them in an airtight container in the fridge for up to 4 days. Any beyond that and the eggs will not be good. Some browning of the yolks may occur as the avocado oxidizes with the air. This is normal and is still safe to eat. Store them in a single layer as you can't really stack these on top of each other.
Freezer: You can’t freeze this recipe.
Make them guacamole inspired eggs by adding cilantro, hot sauce or cayenne pepper, and minced red onion to the egg yolk mixture.
Add bacon, sriracha, chives, jalapeno, or any number of herbs like dill, cilantro, or tarragon to make them your favorite way!
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- mixing bowls
- mixing spoons
- measuring spoons
- Piping bag (optional)
- 6 hard boiled eggs large
- ¼ cup avocado mashed
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- Toppings as desired: Everything Bagel seasoning paprika, chives, cilantro, etc
- In a large saucepan on the stove, place the raw eggs in one layer and cover with 1 inch of water. Bring to a boil, reduce heat to medium, and let boil for 11 minutes. Drain the eggs by running them under cool water. Transfer the eggs to an ice water bath and let chill.
- Peel the eggs and half them lengthwise. Remove the yolks and transfer to a small mixing bowl.
- Mash the avocado with the egg yolks. Add the mayonnaise and other toppings if desired.
- Using a pastry bag, plastic bag, or just a spoon, fill the egg white halves. Top with toppings of choice. Serve immediately or chill.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.