Name: Deviled Eggs Without Mustard
Total time: 15 min
Ingredients: 6 hard boiled eggs; ¼ cup whole milk plain skyr; 1 tablespoon + 1 teaspoon whole milk; 1 ½ teaspoons olive oil; A rounded ¼ teaspoon sea salt; ¼ teaspoon Ume plum vinegar; ¼ teaspoon raw honey; A scant ¼ teaspoon ground turmeric; 1/8 teaspoon whole celery seed, grind using mortar and pestle; 6 whole black peppercorns, grind using mortar and pestle; A pinch of sweet paprika

TANGY & RICH DEVILED EGGS

Try deviled eggs without mustard or mayonnaise for a tangy protein and healthy probiotics.

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ABOUT DEVILED EGGS WITHOUT MUSTARD

Grab skyr (Icelandic cultured dairy) and Ume plum vinegar to create the tangy taste deviled eggs usually offer without using mustard or mayonnaise. We upgrade these eggs with skyr’s probiotics, whole milk’s creaminess, and olive oil’s richness.

We skip the mustard, garlic, and onion in these ones—sensitive tummies rejoice—and use a mortar and pestle to grind fresh spices like celery seed and black peppercorns (turmeric’s friend).

Even with all these healthy ingredients, the recipe only takes 15 minutes or so once you have your chilled hard-boiled eggs ready to roll. Simply slice the eggs, scoop out the yolks, mix them with the nutrient-rich ingredients, and stuff the egg whites full of tangy goodness.

HELPFUL EQUIPMENT
Mortar and pestle – to grind the whole celery seed and whole peppercorns
Wire whisk – use for smooth filling

deviled eggs made from scratch with probiotic rich skyr and spices

INGREDIENTS
Hard boiled eggs – pasture raised, organic, without soy when possible
Whole milk plain skyr – the low-fat variety works as well but may taste a little more sour and less creamy
Whole milk – raw or low temp vat-pasteurized
Olive oil – high quality with a mild flavor you enjoy
Sea salt – real salt or Baja Gold
Ume plum vinegar – without additives; try Eden foods brand
Honey – raw
Turmeric – ground. Remember, just a scant ¼ teaspoon
Whole celery seed – grind using mortar and pestle
Whole black peppercorns – grind using mortar and pestle
Sweet paprika – or, if you prefer spicy, go for it

PREP BEFORE COOKING

Hard boil eggs and chill them before making this recipe. I prefer the steaming method.

HOW TO SERVE

Serve chilled. Fill the eggs with the yolk filling just before serving or up to 2-3 hours before.

hard boiled eggs sliced for making deviled eggs

TIPS FOR SUCCESSFUL DEVILED EGGS WITHOUT USING MUSTARD OR MAYONNAISE

Use whole milk skyr rather than low-fat for the best results.
Mix the filling thoroughly until smooth and creamy.

WHAT TO AVOID WHEN YOU MAKE THESE STUFFED EGGS

Don’t use over or under cooked boiled eggs.
Avoid using old, dull spices.
Thin yogurt won’t work the same as skyr. Use skyr or adjust the recipe.
Unless you love the taste of strong olive oil and can’t go without it use a mild version for this one.

STORAGE AND LEFTOVER OPTIONS

Don’t fill the egg whites with the yolk filling unless you plan to serve them within 2-3 hours. Store them in an airtight container separately in the refrigerator. Just before serving time fill the egg whites with the yolk mix.