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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, which was a well-known restaurant in Rushville, Indiana, from the 1920s until it closed in the late '70s. These easy deviled eggs are delicious, and they're perfect to make for larger gatherings. —Margaret Sanders, Indianapolis, Indiana
Ingredients
- 6 hard-boiled large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- Optional: Paprika and minced chives
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. If desired, sprinkle with paprika and chives. Refrigerate until serving.
Nutrition Facts
1 egg half: 55 calories, 4g fat (1g saturated fat), 94mg cholesterol, 146mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.
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