Deviled Potatoes Recipe (Vegan Deviled Eggs) (2024)

FAQs

Is there a substitute for mayonnaise in deviled eggs? ›

Richer than Greek yogurt, but still nice and thick, sour cream is another good mayonnaise alternative in deviled egg filling. As with Greek yogurt, opt for full-fat sour cream and add mustard gradually to avoid making the filling too tangy.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Deviled eggs are a favorite for any holiday meal, potluck, or party. If you're looking for a classic, no-frills deviled eggs recipe this is it. The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise (Duke's if you can find it), mustard, and sweet pickle relish.

Vegan mayo is made of two primary ingredients—oil and soy milk or oil. The primary ingredients for traditional mayo are oil, eggs, and seasonings.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

What did the Romans call deviled eggs? ›

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

Contrary to popular belief, eggs don't make most of us fart. But they do contain sulphur-packed methionine. So if you don't want smelly farts, don't eat eggs alongside fart-causing foods such as beans or fatty meats. If eggs make you bloated and give you wind, you may be intolerant to them or have an allergy.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

They differ fundamentally in their acetic acid content. White, also known as spirit vinegar, has 5% to 20% acetic acid. This is generally higher as compared to distilled vinegar's 5%-8%. White is made by natural fermentation of sugar cane extract or by combining acetic acid with water.

White vinegar substitute: If you need a different vinegar to substitute for white vinegar, use apple cider vinegar or malt vinegar. You could also swap in lemon or lime juice, depending on your recipe. When you're canning or pickling, there are no comparable substitutes.

Mayo Substitute: Greek Yogurt

Greek yogurt isn't just great for your morning breakfast, it's also great as a mayo substitute! Not only does Greek yogurt have a similar creamy texture, it also has a nice tart flavor. (Bonus: Greek yogurt has a lot of protein in it!)

Miracle Whip

This dressing is the closest to mayonnaise, with just about the exact same texture, and is made with the same ingredients, but adds sugar or high fructose corn syrup, water, and extra spices like garlic, paprika, and mustard.

Miracle Whip was developed in 1933 as a cheaper alternative to mayonnaise. It has the same basic ingredients—eggs, oil and vinegar—but it also contains water, sugar and spices. That dilutes the condiment, reducing the amount of oil to less than 65%.

Try using it in a creamy dressing recipe in place of plain mayonnaise for some extra sweetness. An apple mayo-based dressing is great when tossed with coleslaw, but it will also make an excellent topping on any salad featuring winter greens like chard and kale.