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Sweet-Sour Deviled Eggs

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
    2 dozen


  • 12 hard-boiled large 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


  • 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.
Nutrition Facts
2 each: 138 calories, 11g fat (2g saturated fat), 215mg cholesterol, 205mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 6g protein.

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Average Rating:
  • ginad1
    Feb 1, 2018

    These were way too runny and too salty. Will stick to my recipe, less mayo and less salt, same ingredients I have always used , only less.

  • madams3227
    May 27, 2013

    Recipe is so delicious!

  • Gillian108
    Apr 24, 2013

    No comment left

  • dearcat
    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.

  • CPD1053
    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!

  • teachth
    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.

  • CharDau
    Apr 27, 2011


  • CharDau
    Apr 27, 2011

    This recipe is very similar to my recipe that I have used for over 40 years. This recipe was very good too. Thanks for sharing.

  • glitzylinda
    Jun 24, 2010

    These are absolutely the best deviled eggs I have ever made. Make them exactly like the recipe and you will have a winner.

  • justmbeth
    May 30, 2010

    A good alternative to regular deviled eggs...they were a hit at our New Years Day brunch.