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Easy Deviled Eggs Recipe

Easy Deviled Eggs Recipe

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. YIELD:6 servings


  • 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.

Nutritional Facts

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

Reviews for Easy Deviled Eggs

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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."

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."

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."

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."

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."

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!"

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."

puzzlemad User ID: 3329799 55734
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""

eggyteapot User ID: 7547306 88360
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"

whunt_29708 User ID: 6853080 88359
Reviewed Jul. 4, 2013

"I just tried this recipe tonight. The amount of salt is way too much. It also is not sweet enough."

carpej24 User ID: 7224676 135428
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."

weatherman100 User ID: 7200314 59067
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!"

Chicky2181 User ID: 7180709 140558
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."

bereitbach User ID: 4958434 70690
Reviewed Mar. 15, 2013

"The first time I made these I left the salt out entirely and they were great. I took them to a church dinner and brought home no leftovers. Later, when I made them again, I was in a hurry and followed the recipe exactly as written. It was terrible-so salty we couldn't eat them. I added sugar to help it and that made them edible, but not anywhere near as good as when I left out the salt entirely."

[email protected] User ID: 5084566 49003
Reviewed Dec. 27, 2012

"super yummy - use lowfat and still tasty!"

Milynn24 User ID: 4360132 59065
Reviewed Nov. 21, 2012

"i think that is was a good recipe also but it was a little salty and next time i make them i will cut the salt in half"

eliztrue User ID: 5556039 128420
Reviewed Sep. 14, 2012

"These deviled eggs turned out excellent! Very creamy and tangy....would recommend to anyone!"

kat83 User ID: 2934264 59055
Reviewed Mar. 30, 2012

"Ive been using this recipe for years, it is a bit salty so just cut down on it a bit but its sooo yummy"

WendyGP User ID: 4664288 205634
Reviewed Dec. 11, 2011

"Great flavor BUT it was way too salty. Will make it again but will cut the salt in half."

crysmitchell User ID: 5044355 89654
Reviewed Dec. 4, 2011

"I had misplace the deviled egg recipe I had used for over twenty years, so I tried this one. This has replaced my old recipe."

orionaimee User ID: 4826249 55098
Reviewed Jun. 13, 2011

"Great recipe this is my teenage sons favorite, thanks for posting!"

[email protected] User ID: 1306247 129226
Reviewed Apr. 19, 2011

"very good recipe for deviled eggs."

cmr1982 User ID: 4712204 89653
Reviewed Sep. 2, 2010

"i liked the recipe but also made one change and that was i lessened the vinegar and added a teaspoon of sweet relish!"

jb1976 User ID: 1737567 95741
Reviewed Apr. 4, 2010

"Way too salty and the vinegar leaves a bitter taste."

talleysd User ID: 4514253 45951
Reviewed Mar. 13, 2010

"This one is easy to get right and easy to alter."

Budzmom User ID: 1014063 140488
Reviewed Nov. 28, 2009

"Recipe-Bot: This is the same recipe that my mom has made ever since i can remember.I just kind of took it for granted that  all devilled eggs were made this way (and you are right-this is a GREAT recipe).  Sometimes she would add a little melted butter. Thanks for posting it!"

sfprincess User ID: 2695305 55732
Reviewed Nov. 28, 2009

"Great! I substituted the vinegar with a half dill pickle chopped and it was excellent! :)"

bears_mama_OH User ID: 848800 128416
Reviewed Jun. 21, 2009

"Thanks for sharing this recipe...."

puppypal81 User ID: 3831579 48984
Reviewed Jun. 21, 2009

"Awesome, down-home recipe."

keverwann User ID: 1807985 88358
Reviewed Mar. 23, 2008

"This recipe creates a more salty egg if you use medium eggs. I recommend using large eggs or bigger. We topped ours with bias-sliced green onion tops; they were yummy."

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