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Easy Deviled Eggs

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1 dozen

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

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Reviews

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Average Rating:
  • MommyMeg
    Jun 15, 2020

    Good, simple recipe. I double the sugar though.

  • drag0nrid3r
    Feb 23, 2020

    This was very easy to make. I followed other reviews and used apple cider vinegar and did not add the mustard. The hubby loved it!

  • Cindy
    Nov 28, 2019

    No comment left

  • beckyjoyful
    Apr 1, 2018

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

  • flabbergasted
    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.

  • smeisner
    Sep 10, 2017

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

  • Leslie
    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.

  • Orbs
    Jan 29, 2017

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

  • Kim
    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.

  • kiki_31_1986
    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.