Mayo-less Deviled Eggs With Capers

Deviled Eggs With Capers

Deviled Eggs With Capers

 

At last I am finally getting around to posting my deviled egg recipe, in time for the holidays I hope.  Deviled eggs used to be one of my favorite treats, especially at holiday time.  But I stopped eating them because I try to avoid mayo, mostly because it is one of those processed condiments that sits on the shelf for who knows how long and usually contains several nefarious ingredients that an allergy-conscious foodie wants to avoid.  Then I realized, who needs mayo?  The two main ingredients in mayo are egg yolks and oil, and you’ve already got egg yolks in a deviled egg, why not just whip them up with some good extra-virgin olive oil and a few spices?

 

This recipe is not exact, as I don’t really measure the amount of olive oil I use, I kind of just go by texture and drizzle a bit more until I get it right.  But here is a pretty close blueprint to follow to make some pretty tasty deviled eggs that even your non-foodie relative will enjoy.

 

Mayo-less Deviled Eggs With Capers

 

6 hard-boiled eggs

1/2 tsp dry mustard

1/4 tsp sea salt

a few generous cranks fresh-cracked pepper 

3-4 T extra virgin olive oil

dash paprika

capers for garnish

 

Peel the hard-boiled eggs and cut them in half length-wise.  Remove the yolks and set aside.  In a food processor, combine the egg yolks, mustard, salt, and pepper.  Process until crumbly.  Start by adding 2 T olive oil, process to mix well, and add more olive oil until you get a smooth, creamy texture.  Arrange the egg white halves on a platter and spoon the yolk mixture into the center holes.  Sprinkle with paprika and garnish with capers.

 

 

Makes 1 dozen deviled eggs.

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10 Responses to “Mayo-less Deviled Eggs With Capers”

  1. Alisa - Frugal Foodie writes:

    Those look even better than the ones with mayo! I guess mayo is just oil and egg yolk anyway, so add the oil and you’ve got the flavor :)

  2. Amy @ Simply Sugar and Gluten Free writes:

    Your picture is beautiful!! I’m sure that capers add a great touch to your mayo-less deviled eggs. :) These would go over great at our house for the holidays.

  3. Angie writes:

    Thanks Alisa and Amy! (and thanks to my husband for the camera so I can take better pictures!) Who needs mayo, right? And I LOVE capers. Have a happy holiday!

  4. kim writes:

    This post makes me miss deviled eggs something fierce, I never added mayo either to mine! Just lots of paprika and mustard, yum yum yum. Although I must confess, I was quite the mayo-lover back in my day (mayo + French Fries). But the REAL stuff only, not the creepy Hellman’s. No eggs for me anymore, sadly – I will live vicariously through your deviled egg experiences.

    Why are they called “deviled” eggs anyway? I’ve always wondered this. Is it because they are so devilishly good? :)

  5. kim writes:

    oh, and as a side note – is that a platter of bacon-wrapped dates hiding out in the corner of your photo?

  6. Angie writes:

    Yes Kim – that is a platter of bacon-wrapped dates you see! Sorry you must miss out on the egg experience, but hope you enjoy many other delectable edibles this holiday season!

  7. Lisa writes:

    I am SO excited to find out that we can eat devilled eggs without the mayo..I am the self professed queen of devilled eggs but I always add mayo…I am not on a health cleanse and cannot eat mayo for a long time so I was wondering how to eat the eggs again. I will try out the olive oil idea and see…another thing I add to mine…green olives with pimentos as a garnish. Everyone loves that touch.

  8. Angie writes:

    Ooh, that sounds good – I love green olives! Thanks Lisa :)

  9. Ayelet writes:

    Have you ever tried Veganaise? It’s sold at Whole Foods, and although I’m not a vegan, I prefer it to conventional mayo.

  10. Lindy writes:

    These are WAY better than using mayo. I’ll never make deviled eggs any other way. Thanks so much.

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