Here is a mayoless deviled egg recipe I found online:
http://gluten-dairy-sugarfree.com/?p=1330
who needs mayo? The two main ingredients in mayo are egg yolks and oil, and you’ve already got egg yolks in a deviled egg, why not just whip them up with some good extra-virgin olive oil and a few spices?
This recipe is not exact, as I don’t really measure the amount of olive oil I use, I kind of just go by texture and drizzle a bit more until I get it right. But here is a pretty close blueprint to follow to make some pretty tasty deviled eggs that even your non-foodie relative will enjoy.
Mayo-less Deviled Eggs With Capers
6 hard-boiled eggs
1/2 tsp dry mustard
1/4 tsp sea salt
a few generous cranks fresh-cracked pepper
3-4 T extra virgin olive oil
dash paprika
capers for garnish
Peel the hard-boiled eggs and cut them in half length-wise. Remove the yolks and set aside. In a food processor, combine the egg yolks, mustard, salt, and pepper. Process until crumbly. Start by adding 2 T olive oil, process to mix well, and add more olive oil until you get a smooth, creamy texture. Arrange the egg white halves on a platter and spoon the yolk mixture into the center holes. Sprinkle with paprika and garnish with capers.