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

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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

114 calories: 2 each, 9g fat (2g saturated fat), 214mg cholesterol, 293mg sodium, 1g carbohydrate (1g sugars, 0g fiber), 6g 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


Reviews for Easy Deviled Eggs

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (7)
3 Star
 (1)
2 Star
 (2)
1 Star
 (3)
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MY REVIEW
kiki_31_1986
Reviewed Aug. 16, 2016

"Cut salt in half and substitute salad dressing for mayo and apple cider vinegar for the white vinegar. This combo gives these a sweet 'n sour twang. My husband loves them and my kids use these as the gold standard against all others."

MY REVIEW
meliss.beyer
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
luv2shopmom
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
misses_t
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
puzzlemad
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
eggyteapot
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
whunt_29708
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
carpej24
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
weatherman100
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
Chicky2181
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."

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