Easy Deviled Eggs Recipe
Easy Deviled Eggs Recipe photo by Taste of Home

Easy Deviled Eggs Recipe

Publisher Photo
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.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 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

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.

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.
Originally published as Deviled Eggs in Reminisce Extra August 2003, p52

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

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (7)
3 Star
 (0)
2 Star
 (2)
1 Star
 (3)
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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.

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