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Folks will be sweet on these appetizers when they try them! "My family doesn't like traditional deviled eggs—but they gobble these sweet-sour versions right up," Claudia Millhouse of Myersville, Maryland reveals. "The eggs have also proven popular with our friends."
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 138 calories, 11 g fat (2 g saturated fat), 215 mg cholesterol, 205 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.
Originally published as Sweet-Sour Deviled Eggs in Country Woman July/August 2000, p42
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Reviewed on Mar. 27, 2012 by dearcat
This is the recipe my mother made and so do I (I'm 75). The only difference is I add Olive Butter. Can't buy it anymore, but use salad olives, make a paste in you blender and add about 4-5 tablespoons for 12 eggs. You can add more or less to taste.
Reviewed on Jul. 23, 2011 by CPD1053
My best friend and I love these deviled eggs, however, they often come out too runny. Does anyone have suggestions on how to get a thicker consistancy? We would really appreciate it!
Reviewed on Jul. 12, 2011 by teachth
These were absolutely horrible! My husband loves deviled eggs and has a terrible sweet tooth, so I figured I'd try something new instead of my old recipe. I followed the recipe exactly. He thought they were sour, I thought they were too sweet (just goes to show you different palates), and they were very runny. I am only glad that I made these for us and did not have company. I would have been embarrassed. I'll stick to my old recipe.
Reviewed on Apr. 27, 2011 by CharDau
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This recipe is very similar to my recipe that I have used for over 40 years. This recipe was very good too. Thanks for sharing.
Reviewed on Jun. 24, 2010 by glitzylinda
These are absolutely the best deviled eggs I have ever made. Make them exactly like the recipe and you will have a winner.
Reviewed on May. 30, 2010 by justmbeth
A good alternative to regular deviled eggs...they were a hit at our New Years Day brunch.
Reviewed on Mar. 24, 2010 by pmhendrson33
Been making this same receipe since was old enough to make deviled eggs. Been around forever.
Reviewed on Jun. 17, 2009 by CharlesR_female
Thank you for sharing this recipe. Traditionally my mama made devilled eggs with just mayonnaise and sprinkled with cayenne pepper. For years (until it was dicontinued) I used the Kraft Philladelphia Cream Cheese garlic and chives salad dressing, then went back to my mama's.I love all these variations and that so many were kind enough to share with the rest of us!
Thank you for sharing this recipe. Traditionally my mama made devilled eggs with just mayonnaise and sprinkled with cayenne pepper. For years (until it was dicontinued) I used the Kraft Philladelphia Cream Cheese garlic and chives salad dressing, then went back to my mama's.
I love all these variations and that so many were kind enough to share with the rest of us!
Reviewed on Apr. 11, 2009 by AuntSis
Funny. My family has made deviled eggs with these ingredients for decades. Wonder what Ms. Millhouse thinks is the 'traditional' version!
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