Mayo Free Deviled Eggs Recipe

Mayo Free GAPS Legal Deviled Eggs 2 Ways

The story of these GAPS legal deviled eggs has a long beginning.

One of the foods I miss most? Mayonnaise. Now I know there are different mayos out there, even ones you can make yourself that are GAPS legal. But unless it tastes like the Real Mayo deliciousness that I remember, I have no interest in consuming it. I was a mayo snob long before I payed attention to what I ate!

Because I haven't found a mayo my taste buds approve of there is no mayonnaise in my refrigerator, even if it's just to make recipes like deviled eggs with. So one day when I had a hankerin' for deviled eggs I got the creative juices flowing and started experimenting with recipes. My first thought was to substitute the mayo for butter. After all, fat is the main reason deviled eggs are so good, right? A batch with butter resulted in delicious and very rich eggs, but the texture was very strange (hard), especially if refrigeration was required. Then I thought to add some sour cream to the mixture. At first I still had too much butter (50:50 ratio), but eventually found a ratio that works well—the butter adds some firmness to the "runnier" sour cream. This gives you a good base that allows you to flavor your deviled eggs as desired.

Next I wanted to come up with a dairy-free egg that my sister could enjoy. I immediately thought of using avocado as the fat. This also resulted in a delicious deviled egg, that's just a little green. I have served these eggs to many people, and as long as they know there is avocado in it, no one has had an issue with the color. And these are perfect for serving at a Dr. Seuss gathering as part of green eggs and ham! No artificial coloring required!

I have discovered that deviled egg recipes can be very familial. If these don't taste like the deviled eggs your grandma made, I encourage you to springboard off the base ingredients and modify the recipe to try and recreate your family memories. After all, that's what recipes are all about, aren't they? If you come up with something particularly delicious, we'd love if you share it with us in the comments below!

Enjoy these GAPS Legal Deviled Eggs, 2 Ways!

Dairy Free Deviled Eggs with Avocado

Ingredients for Avocado Deviled Eggs

  • 6 eggs

  • 1 medium or ½ cup Avocado

  • 1 tsp Mustard Powder

  • 1 tbsp of water

  • 1 tsp Vinegar

  • ½ tsp Honey

  • ¼ tsp Salt

  • Lemon

  • Chili Powder (optional)

  • Paprika (optional)

  • Cilantro (optional)

Directions for Avocado Deviled Eggs

Fill a medium saucepan with cold water. Add eggs. Bring eggs to a boil and cook for 5-6 minutes covered.Remove eggs from heat. Let set for 5 minutes. Test if your egg is hard boiled by removing one from the pan and spinning it. A hard boiled egg will spin upright if the yolk is hard.Rinse the eggs under cold water or place them in an ice bath. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_1945_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Peel the eggs. Peeling them while they are still a little warm will help get the shell off.Cut the peeled eggs in half. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_1969_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]In a bowl, scoop out all the egg yolks. They should easily slide out with your finger.Set the egg whites onto a plate.Crumble the egg yolks with a fork. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_2045_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Mash the avocado into the egg yolks with a fork.Add mustard powder to the egg yolk mixture.Add water and vinegar to mixture. Mix well.Add honey, salt and lemon. Mix well. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_2061_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Fill the egg whites with a generous scoop.Sprinkle with chili powder or paprika or top with sprigs of cilantro. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_2071_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]If you have leftover egg mixture, you can dip vegetables into it or smear onto scrambled eggs or crackers.For a spicier egg, add more mustard powder!These are legal on GAPS stage 4. [/et_pb_text][et_pb_divider _builder_version="3.17.2"][/et_pb_divider][et_pb_text _builder_version="3.17.2"]

Sour Cream Deviled Eggs

Ingredients for Deviled Eggs with Sour Cream

  • 6 eggs

  • ½ c Sour Cream

  • 1 tbsp Room Temperature Butter

  • 1 - 1 ½ tsp Vinegar

  • 1 tsp Honey

  • ¼ tsp Mustard Powder

  • ⅛ tsp salt

  • Paprika (optional)

Directions for Deviled Eggs with Sour Cream

[/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_1929_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Fill a medium saucepan with cold water. Add eggs. Bring eggs to a boil and cook for 5-6 minutes covered.Remove eggs from heat. Let set for 5 minutes. Test if your egg is hard boiled by removing one from the pan and spinning it. A hard boiled egg will spin upright if the yolk is hard.Rinse the eggs under cold water or place them in an ice bath. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_1945_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Peel the eggs. Peeling them while they are still a little warm will help get the shell off.Cut the peeled eggs in half. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_1978_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]In a bowl, scoop out all the egg yolks. They should easily slide out with your finger.Set the egg whites onto a plate.Crumble the egg yolks with a fork. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_2087_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Add the butter to the mixture and mix well.Add the sour cream. Mix.Add 1 tsp of the vinegar plus all the honey and salt. Mix. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_2105_edited.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]These are less tangy than a traditional deviled egg. To add more tang, add up to ½ tsp of vinegar.Fill the egg whites with a generous scoop.Sprinkle with paprika. [/et_pb_text][et_pb_divider _builder_version="3.17.2"][/et_pb_divider][et_pb_text _builder_version="3.17.2"]

Dairy Free Deviled Eggs with Avocado

IMG_2071_edited-150x150.jpg
  • 6 Eggs

  • 1 medium Avocado (or ½ cup)

  • 1 tsp Mustard Powder

  • 1 tbsp Water

  • 1 tsp Vinegar

  • 1/2 tsp Honey

  • 1/4 tsp Salt

  • Lemon

  • Chili Powder ((optional))

  • Paprika ((optional))

  • Cilantro ((optional))

  1. Fill a medium saucepan with cold water. Add eggs.

  2. Bring eggs to a boil and cook for 5-6 minutes covered.

  3. Remove eggs from heat. Let set for 5 minutes. Test if your egg is hard boiled by removing one from the pan and spinning it. A hard boiled egg will spin upright if the yolk is hard.

  4. Rinse the eggs under cold water or place them in an ice bath.

  5. Peel the eggs. Peeling them while they are still a little warm will help get the shell off.

  6. Cut the peeled eggs in half.

  7. In a bowl, scoop out all the egg yolks. They should easily slide out with your finger.

  8. Set the egg whites onto a plate.

  9. Crumble the egg yolks with a fork.

  10. Mash the avocado into the egg yolks with a fork.

  11. Add mustard powder to the egg yolk mixture.

  12. Add water and vinegar to mixture.Mix well.

  13. Add honey, salt and lemon.Mix well.

  14. Fill the egg whites with a generous scoop.

  15. Sprinkle with chili powder or paprika or top with sprigs of cilantro.

If you have leftover egg mixture, you can dip vegetables into it or smear onto scrambled eggs or crackers.

For a spicier egg, add more mustard powder.

These are legal on GAPS stage 4.

[/et_pb_text][et_pb_text _builder_version="3.17.2"]

Sour Cream Deviled Eggs

IMG_2117_edited-150x150.jpg
  • 6 Eggs

  • 1/2 Cup Sour Cream

  • 1 tbsp Room Temperature Butter

  • 1 - 1 1/2 tsp Vinegar

  • 1 tsp Honey

  • 1/4 tsp Mustard Powder

  • 1/8 tsp Salt

  • Paprika ((optional))

  1. Fill a medium saucepan with cold water. Add eggs.

  2. Bring eggs to a boil and cook for 5-6 minutes covered.

  3. Remove eggs from heat. Let set for 5 minutes. Test if your egg is hard boiled by removing one from the pan and spinning it. A hard boiled egg will spin upright if the yolk is hard.

  4. Rinse the eggs under cold water or place them in an ice bath.

  5. Peel the eggs. Peeling them while they are still a little warm will help get the shell off.

  6. Cut the peeled eggs in half.

  7. In a bowl, scoop out all the egg yolks. They should easily slide out with your finger.

  8. Set the egg whites onto a plate.

  9. Crumble the egg yolks with a fork.

  10. Add the butter to the mixture and mix well.

  11. Add the sour cream. Mix.

  12. Add 1 tsp of the vinegar plus all the honey and salt. Mix.

These are less tangy than a traditional deviled egg. To add more tang, add up to ½ tsp of vinegar.

Fill the egg whites with a generous scoop.

Sprinkle with paprika.

[/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/DairyFreeAvocadoDeviledEggs.png" _builder_version="3.17.2"][/et_pb_image][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/SourCreamDeviledEggs.png" _builder_version="3.17.2"][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]