Easy No Mayo Deviled Eggs recipe. These creamy deviled eggs are made with ranch dressing and cream cheese as a mayo substitute. These are a favorite party appetizer!
I have to tell you guys something. I don’t like mayo. At all. Sometimes I include mayo recipes on Brooklyn Farm Girl because most of the world loves mayo (like my family), but this girl? No way.
But here’s the tricky part. I really want to reach for a deviled egg when they’re on the appetizer plate. Well, no more feeling like I’m missing out with this No Mayo Deviled Eggs recipe. Now everyone can have Deviled Eggs, even the mayo haters.
What is a good substitute for mayo in deviled eggs?
Instead of using mayo for deviled eggs, you’ll want to add a creamy substitute that will set well when chilled. For these deviled eggs we’ll be using ranch salad dressing and cream cheese mixed together.
What are the ingredients for deviled eggs?
You’ll need 12 large eggs, ranch salad dressing, softened cream cheese, onion powder, dill relish, salt and pepper and paprika. I prefer onion powder for these deviled eggs as some people don’t like crunchy onions in their eggs. If your family loves onions, you can use 1/4 cup fresh finely chopped onions instead of the onion powder.
What is the secret to peeling hard boiled eggs?
My #1 tip to peeling hard boiled eggs is peel them under cold running water. This always makes peeling so much easier for me.
How far in advance can I make deviled eggs?
You can prepare these deviled eggs up to 2 days in advance, by making the egg whites and egg yolk mixture, but not actually making the deviled eggs yet. You’ll want to keep the egg whites separate from the made egg yolk mixture during this time. On the day of serving, add egg yolk mixture into the egg whites as you normally would with recipe.
How long can you store deviled eggs in the fridge before going bad?
You can keep these in the refrigerator for 2-3 days. Once they’re at room temperature for a couple hours, I would not risk safety and instead get rid of them. I doubt they’ll be any left though!
I hope you love this No Mayo Deviled Eggs recipe!
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No Mayo Deviled EggsPrint
- 12 large eggs
- 1/3 cup Ranch salad dressing
- 4 ounces cream cheese softened
- 1 tablespoon onion powder
- 1 1/2 tablespoon dill relish
- salt and pepper to taste
- paprika to garnish
- Place eggs in a medium pot and cover completely with cold water. Bring the water to a boil and remove the pot from heat. Cover and let eggs sit in water for 12 minutes. Drain eggs carefully, allow to cool and then peel. I find that peeling them under running water makes it easier.
- Slice eggs in half lengthwise and remove the yellow yolks. Place yolks in a large bowl.
- Add salad dressing, cream cheese, onion powder, dill relish and a sprinkle of salt and pepper in yolks bowl. Stir with a spoon until creamy. Taste it and judge if you need to add any additional salt or pepper.
- Now fill the hollowed eggs with the yolk mixture, using a spoon or piping bag. Sprinkle paprika on top to garnish. Chill in the refrigerator for at least 1 hour before serving.