Here is how to make masala deviled eggs with a creamy & rich filling without mayo or mustard. Greek yogurt helps to bring creaminess to these divine deviled eggs.
A perfect crowd-pleaser made with hard-boiled eggs. Protein-packed, no mayo, no mustard, and flavorful egg recipe to enjoy.
The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.
Deviled eggs are basically hard-boiled eggs, where they are halved, egg yolk is removed and mixed with mayo or greek yogurt or mustard to make a creamy mixture. After that, this creamy mixture is filled back into the egg whites cavity.
You can make them in a variety of ways by experimenting, a different spice mix, or acid to bring creaminess.
Why you will love this recipe
- Basic ingredients– Making masala deviled eggs does not require fancy ingredients. With basic pantry staples, you can make this exciting appetizer for the party.
- Perfect side dish– It makes a great side as well. Deviled eggs are just delicious and a great way to serve eggs to a crowd. Check sheet pan eggs.
- Healthy protein– Being a rich protein source, it’s a fancy way to serve hard-boiled eggs and that too without adding any extra calories. So it is an excellent recipe to make ahead and a great addition to meal planning.
Ingredients & notes
Please check the recipe card for the full ingredient list and measurements
- Hard-boiled eggs– Boil them on the stovetop or use an instant pot. Both the instructions are given below.
- Greek yogurt– There is no mayo or dijon mustard in this recipe. Greek yogurt is added to make the creamy filling.
- Chaat masala
- Pickle juice– You can also use lemon juice or vinegar in place of pickle juice.
- Salt & pepper
- Garnishing– Green onion, red onion, jalapeno, tomato, pickled radish, cucumber, and cilantro are used for garnishing.
Variations
- Use some pickled vegetables and garnish the final eggs. Pickled onion, pickled radish, or pickled jalapeno are perfect for making them sweet & spicy.
- Herbs like cilantro, mint, chives, and parsley taste great with them.
- Spices like curry powder or garam masala or tandoori masala are other options to spice up.
- Chopped bell peppers, celery, adds a crunch to the filling.
- Avocado is also another option to get a creamy texture.
Step by step instructions
To make any deviled egg variety, first, you need hard-boiled eggs. Use any of the methods to make them.
Stove top hard-boiled eggs
- Add 8 eggs in a large deep pan and cover with water.
- Heat on High and boil the eggs for 3-4 minutes.
- 3 minutes later switch off the heat and let the eggs stay in the pan for another 5 minutes.
- After 5 minutes transfer eggs to a medium-large bowl of ice water and let the eggs cool down for a few minutes. Finally, peel them and keep them ready.
OR
Instant pot hard-boiled eggs
Use the 5-5-5 method to boil in the instant pot. That means 5 minutes of cook time, 5 minutes of waiting time, and 5 minutes of ice bath time.
- Place a trivet in the inner pot and pour 1 cup of water.
- Carefully place 8 eggs on the trivet, and close the instant pot lid.
- Press “PRESSURE COOK” mode and set the timer to 5 minutes.
- Once the timer beeps, wait for 5 minutes and then QUICK RELEASE.
- Transfer the eggs to a bowl filled with ice. Ice bath for another 5 minutes.
- After the ice bath just peel and keep them ready.
Prepare creamy egg filling
Once eggs are boiled and peeled, cut them in half and separate their yolk in a mixing bowl. Add Greek yogurt, pickle juice, salt, pepper, and secret ingredient “chaat masala”.
Mix it well till the mixture looks creamy and smooth.
Fill in egg white cavity
Fill this creamy mixture in a piping bag and pipe it in an egg white cavity. You can use a spoon as well to fill the cavity, just that filling won’t look fancy enough.
Garnish & serve
Sprinkle matchstick radish, chopped tomato, spring onion, jalapeno, and chopped cilantro. Serve these masala deviled eggs immediately or store to use them later.
Tips & FAQ’s
Deviled eggs can easily be prepared in advance and store in the fridge. Transfer them in a big container and store them as a single layer. You can keep them in the fridge for 3-4 days easily.
Serving & storing
Serve fresh as soon as you finish making them. They are great on holidays as an appetizer or side dish.
These masala deviled eggs should be stored in the refrigerator in a single layer. Do not keep them at the kitchen counter for not more than 2 hours.
If you like this recipe, do check few more recipes from the blog. Serve them to a crowd or as a side in holidays.
- Whole Wheat Waffles With Egg White
- Healthy Savory Vegetable Pancake With Oats
- Sheet Pan Eggs For Sandwiches
- TVP Crumbles Breakfast
- Curry Tofu Scramble
- Roasted Asparagus With Pico De Gallo
If you try this recipe, please consider leaving a comment and a star rating. Don’t forget to tag #fitmealideas20 on Instagram or @fitmealideas on Pinterest!
Masala Deviled Eggs (No Mayo, No Mustard)
Equipment
- Instant pot OR use stovetop to boil eggs.
Ingredients
- 8 eggs Use organic or free range eggs
For creamy filling
- 3 tbsp Greek Yogurt low fat Greek yogurt is used here
- 2 tsp Pickle juice
- 1/2 tsp chaat masala
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
For garnishing
- 2 tbsp green onion chopped finely
- 1 tbsp jalapeno chopped finely
- 2 tbsp tomato chopped finely, I used Roma tomatoes
- 2 tbsp pickled radish sliced in matchsticks
- 2 tbsp cilantro chopped finely
Instructions
- To make any deviled egg variety, first, you need hard-boiled eggs. Use any of the methods to make them.
Stove top hard boiled eggs
- Add 8 eggs in a large deep pan and cover with water.Heat on High and boil the eggs for 3-4 minutes.
- 3 minutes later switch off the heat and let the eggs stay in the pan for another 5 minutes.
- After 5 minutes transfer eggs to a medium-large bowl of ice water and let the eggs cool down for a few minutes. Finally, peel them and keep them ready.
Instant pot hard-boiled eggs
- Place a trivet in the inner pot and pour 1 cup of water. Carefully place 8 eggs on the trivet, and close the instant pot lid.
- Press "PRESSURE COOK" mode and set the timer to 5 minutes. Once the timer beeps, wait for 5 minutes and then QUICK RELEASE.
- Transfer the eggs to a bowl filled with ice. Ice bath for another 5 minutes. After the ice bath just peel them and keep them ready.
Prepare creamy egg filling
- Once eggs are boiled and peel, cut eggs in half and separate their yolk in a mixing bowl. Add greek yogurt, pickle juice, salt, pepper, and secret ingredient "chaat masala".Mix it well till the mixture looks creamy and smooth.
Fill in egg white cavity
- Fill this creamy mixture in a piping bag and pipe it in an egg white cavity. You can use a spoon as well to fill the cavity, just that filling won't look fancy enough.
Garnish & serve
- Sprinkle matchstick radish, chopped tomato, spring onion, jalapeno, and chopped cilantro. Serve these masala deviled eggs immediately or store to use them later.
Notes
- Use some pickled vegetables and garnish the final eggs. Pickled onion, pickled radish, or pickled jalapeno are perfect for making them sweet & spicy.
- Herbs like cilantro, mint, chives, and parsley taste great with them.
- Spices like curry powder or garam masala or tandoori masala are other options to make deviled eggs without mayo.
- Chopped bell peppers, celery, adds a crunch to the filling.
- Avocado is also another option to get a creamy texture.
- These masala deviled eggs should be stored in the refrigerator in a single layer. Do not keep them at the kitchen counter for not more than 2 hours.
Nutrition
Does it fit in your macros?
This is a fun recipe to make with eggs and definitely come under macros. All the veggies and garnishes does not add extra calories. You can enjoy deviled eggs without guilt.
