Easy Deviled Eggs Recipe

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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

Read Reviews
4 33 32
Publisher Photo
After wondering how to make deviled eggs for years, I stumbled across this recipe. It 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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

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

Directions

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

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

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Reviews forEasy Deviled Eggs

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beckyjoyful User ID: 8830508 285948
Reviewed Apr. 1, 2018

"Used apple cider vinegar instead and just a pinch of salt...simply great addition to my Easter holiday! Becky Joy Thomas"

MY REVIEW
flabbergasted User ID: 8621559 284320
Reviewed Feb. 26, 2018

"Used 10 L. Eggs with same recipe above, using apple cider vinegar and less salt. Added c. 1tsp. Worchestershire sauce and c. 1tsp. creamed horseradish for Men's Bridge early afternoon group (12). All gone when I got home."

MY REVIEW
smeisner User ID: 99082 272876
Reviewed Sep. 10, 2017

"Wish I'd read the reviews first--way too much salt, and with the mustard probably didn't need any."

MY REVIEW
Leslie User ID: 9129665 265200
Reviewed Apr. 26, 2017

"I thought this recipe was really good. I halved it and made it exactly as written but added just a pinch of salt. Hubby and I both enjoyed it."

MY REVIEW
Orbs User ID: 7287623 260481
Reviewed Jan. 29, 2017

"I used red wine vinegar instead of white. Delicious. Thank you, Margaret, for sharing this recipe."

MY REVIEW
Kim User ID: 8976200 257383
Reviewed Nov. 28, 2016

"My grandmother had the best recipe ever. She used miracle whip instead of mayonaise and apple cider vinegar instead of white vinegar. Mustard is not used , nor is salt. Sugar is mixed with the miracle whip and vinegar until sugar dissolves. I always make more than needed so I'm sure to not run out of it while adding it to the egg yolks before I get the mixture consistency I want. They are the best! There's never any leftovers."

MY REVIEW
kiki_31_1986 User ID: 3928305 252765
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 User ID: 7101887 222549
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 User ID: 6030780 205635
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 User ID: 7720813 89656
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."

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