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Sweet-Sour Deviled Eggs Recipe
Sweet-Sour Deviled Eggs Recipe photo by Taste of Home

Sweet-Sour Deviled Eggs Recipe

Read Reviews (13)
4.58 13
Publisher Photo
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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 12 hard-cooked eggs
  • 1/3 cup plus 1 tablespoon mayonnaise
  • 5 teaspoons sugar
  • 5 teaspoons cider vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika and minced fresh parsley

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.

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, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley. Yield: 2 dozen.
Originally published as Sweet-Sour Deviled Eggs in Country Woman July/August 2000, p42

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.

Reviews for Sweet-Sour Deviled Eggs(13)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 27, 2013

Recipe is so delicious!

MY REVIEW
Reviewed Mar. 27, 2012

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.

MY REVIEW
Reviewed Jul. 23, 2011

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!

MY REVIEW
Reviewed Jul. 12, 2011

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.

MY REVIEW
Reviewed Apr. 27, 2011

I

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