Deviled Eggs Without Vinegar (Creamy & Easy Recipe)

Platter of creamy deviled eggs without vinegar topped with dill and served with sliced tomatoes and onions.

Deviled Eggs Without Vinegar (Creamy & Easy Recipe)

Course: Appetizers, Side Dish, Snack

Cuisine: Eastern European, Hungarian, Romanian, Transylvanian

Diet: Halal, Vegetarian

Keyword: creamy deviled eggs, deviled eggs no vinegar, deviled eggs with greek yogurt, deviled eggs with sour cream, deviled eggs without vinegar, easy deviled eggs without vinegar, holiday appetizer, vinegar free deviled eggs

Prep Time: 20

Cook Time: 10

Resting Time: 30

Total Time: 1

Servings: servings

Calories: 86kcal

Author: Timea

Ultra-creamy deviled eggs without vinegar! Stuffed with savory sweet pepper paste and sour cream, then bathed in a silky homemade yogurt-mayonnaise dill sauce. Rich, balanced, and free from harsh acidic bite.

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Metrics - US Customary

Equipment

1 Saucepan
2 bowls

Ingredients

For the Deviled Eggs Filling

8 pieces eggs large, free-range, hard-boiled and cooled
2 teaspoon mustard French
1 teaspoon sweet pepper paste paprika cream
2 tablespoon sour cream
1 teaspoon dill fresh, finely chopped
¼ teaspoon ground pepper freshly ground
1 tsp vegetable mix dried, Vegeta

For the Homemade Mayonnaise & Yogurt Sauce

2 pieces egg yolk raw, room temperature
1 teaspoon mustard French
50 ml sunflower oil or neutral vegetable oil
2 tablespoon Greek yoghurt full-fat
1 tsp lemon juice
1 teaspoon icing sugar powdered sugar
¼ teaspoon sea salt fine, to taste
1 tablespoon dill fresh, finely chopped
50 ml water optional, to adjust consistency

Instructions

1. Boil and Peel the Eggs

Place the 8 whole eggs in a medium saucepan, cover with cold water, and bring to a boil over medium heat.
Cook at a gentle boil for 10 minutes.
Immediately transfer the eggs to a bowl of cold water (or an ice bath) and let cool completely.
Gently crack, peel under cool water, and slice each egg in half lengthwise. Pop the yolks into a bowl and set the whites cut-side up on a serving dish.

2. Make the Homemade Mayonnaise Sauce

In a small mixing bowl, whisk together the 2 raw egg yolks and 1 teaspoon French mustard.
Drizzle in the 50 ml sunflower oil very slowly—starting drop by drop, then in a fine steady stream—whisking continuously until a thick, glossy mayonnaise forms.
Whisk in the 2 tablespoon Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon powdered sugar, and ¼ teaspoon sea salt.
Stir in the 1 tablespoon chopped fresh dill. Add a splash of water (up to 50 ml) if you prefer a smoother, pourable sauce.

3. Prepare the Filling

Mash the cooked egg yolks thoroughly with a fork until fine and crumbly.
Add the 2 teaspoon French mustard, 1 teaspoon sweet pepper paste, ¼ teaspoon black pepper, and 1 teaspoon dried vegetable mix. Mix until evenly distributed.
Stir in the 2 tablespoon sour cream and 1 teaspoon chopped dill until a smooth, velvety paste forms.

4. Assemble and Chill

Generously spoon or pipe the yolk filling into each egg white half.
Pour the creamy mayonnaise-yogurt sauce over and around the eggs on the platter (or spread the sauce across the base of the dish and set the eggs into it).
Chill in the refrigerator for at least 20 to 30 minutes before serving to allow the flavors to harmonize.

Video

Notes

Easy Peeling: Use eggs that are 1–2 weeks old rather than farm-fresh eggs for shells that slide off cleanly without clinging to the egg whites.
Make-Ahead: This dish can be fully assembled and sauced up to 24 hours in advance. Keep covered gently with cling film in the refrigerator until ready to serve.
Consistency: If your homemade sauce is very thick, whisk in 1 to 2 tablespoons of cold water before pouring over the stuffed eggs.

Nutrition