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Easy Deviled Eggs Recipe

Easy Deviled Eggs Recipe

This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. —Margaret Sanders, Indianapolis, Indiana
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings

Ingredients

  • 6 hard-cooked eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Paprika

Directions

  • 1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.

Nutritional Facts

2 egg halves equals equals 114 calories, 9 g fat (2 g saturated fat), 214 mg cholesterol, 293 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Reviews for Easy Deviled Eggs

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MY REVIEW
Reviewed Mar. 11, 2015

"I agreed that the salt was a little too much. Next time I would also add a little less sugar. Overall, they were easy to make but just your average deviled egg."

MY REVIEW
Reviewed Sep. 10, 2014

"Absolutely perfect, if you use only a dash of salt and DUKE'S mayo! The first time I made them, he ate 6 in a matter of seconds. I've made them many times and my entire family loves them!"

MY REVIEW
Reviewed Mar. 17, 2014

"way too much salt. maybe too much vinegar as well. tasted awful. and I am a huge salt addict. also, the mixture was really dry so when squeezing it back into the whites it was clumpy."

MY REVIEW
Reviewed Dec. 28, 2013

"I made these for Christmas dinner and my family raved over them. I thought they were just ok, but I'm not that fond of deviled eggs. Also, I never use much salt in anything. My dad always said " you can always add more, but you can't take it out""

MY REVIEW
Reviewed Dec. 19, 2013

"Good if you realise this recipie over seasoned,I used 12 medium eggs,pinch of salt,3 table spoon mayo,1 teaspoon sugar,1 teaspoon mustard,1 teaspoon white whine vineger,pinch of salt and sprinkled with paprika these tasted absolutely wonderful but i dont have a strong taste for salt the person who wrote this must have a strong taste for salt"

MY REVIEW
Reviewed Jul. 4, 2013

"I just tried this recipe tonight. The amount of salt is way too much. It also is not sweet enough."

MY REVIEW
Reviewed Apr. 14, 2013

"So terribly salty! I couldn't finish the one egg i bit into. After reading other reviews (which I should have done first!) I think I will try this recipe with 1/8 tsp of salt, or none at all."

MY REVIEW
Reviewed Mar. 29, 2013

"This recipe has a wonderful taste to it, but instead of 1/2 teaspoon of salt, I would put 1/8 teaspoon of salt. But other then that, these were great!"

MY REVIEW
Reviewed Mar. 17, 2013

"These eggs were terribly salty. Actually ineadible. Everyone at my party said they were gross. I'm sure they would have tasted great wiout so much salt. If I made ese again I would prepare with only a small fraction of the salt called for."

MY REVIEW
Reviewed Mar. 15, 2013

"The first time I made these I left the salt out entirely and they were great. I took them to a church dinner and brought home no leftovers. Later, when I made them again, I was in a hurry and followed the recipe exactly as written. It was terrible-so salty we couldn't eat them. I added sugar to help it and that made them edible, but not anywhere near as good as when I left out the salt entirely."

MY REVIEW
Reviewed Dec. 27, 2012

"super yummy - use lowfat and still tasty!"

MY REVIEW
Reviewed Nov. 21, 2012

"i think that is was a good recipe also but it was a little salty and next time i make them i will cut the salt in half"

MY REVIEW
Reviewed Sep. 14, 2012

"These deviled eggs turned out excellent! Very creamy and tangy....would recommend to anyone!"

MY REVIEW
Reviewed Mar. 30, 2012

"Ive been using this recipe for years, it is a bit salty so just cut down on it a bit but its sooo yummy"

MY REVIEW
Reviewed Dec. 11, 2011

"Great flavor BUT it was way too salty. Will make it again but will cut the salt in half."

MY REVIEW
Reviewed Dec. 4, 2011

"I had misplace the deviled egg recipe I had used for over twenty years, so I tried this one. This has replaced my old recipe."

MY REVIEW
Reviewed Jun. 13, 2011

"Great recipe this is my teenage sons favorite, thanks for posting!"

MY REVIEW
Reviewed Apr. 19, 2011

"very good recipe for deviled eggs."

MY REVIEW
Reviewed Sep. 2, 2010

"i liked the recipe but also made one change and that was i lessened the vinegar and added a teaspoon of sweet relish!"

MY REVIEW
Reviewed Apr. 4, 2010

"Way too salty and the vinegar leaves a bitter taste."

MY REVIEW
Reviewed Mar. 13, 2010

"This one is easy to get right and easy to alter."

MY REVIEW
Reviewed Nov. 28, 2009

"Recipe-Bot: This is the same recipe that my mom has made ever since i can remember.I just kind of took it for granted that  all devilled eggs were made this way (and you are right-this is a GREAT recipe).  Sometimes she would add a little melted butter. Thanks for posting it!"

MY REVIEW
Reviewed Nov. 28, 2009

"Great! I substituted the vinegar with a half dill pickle chopped and it was excellent! :)"

MY REVIEW
Reviewed Jun. 21, 2009

"Thanks for sharing this recipe...."

MY REVIEW
Reviewed Jun. 21, 2009

"Awesome, down-home recipe."

MY REVIEW
Reviewed Mar. 23, 2008

"This recipe creates a more salty egg if you use medium eggs. I recommend using large eggs or bigger. We topped ours with bias-sliced green onion tops; they were yummy."

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