Sweet-Sour Deviled Eggs Recipe
- 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
- 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, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley. Yield: 2 dozen.
2 each: 138 calories, 11g fat (2g saturated fat), 215mg cholesterol, 205mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 6g protein.
Reviews for Sweet-Sour Deviled Eggs
"Recipe is so delicious!"
"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."
"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!"
"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."
"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."
"These are absolutely the best deviled eggs I have ever made. Make them exactly like the recipe and you will have a winner."
"A good alternative to regular deviled eggs...they were a hit at our New Years Day brunch."
"Been making this same receipe since was old enough to make deviled eggs. Been around forever."
"Thank you for sharing this recipe. Traditionally my mama made devilled eggs with just mayonnaise and sprinkled with cayenne pepper. For years (until it was dicontinued) I used the Kraft Philladelphia Cream Cheese garlic and chives salad dressing, then went back to my mama's.I love all these variations and that so many were kind enough to share with the rest of us!"
"Funny. My family has made deviled eggs with these ingredients for decades. Wonder what Ms. Millhouse thinks is the 'traditional' version!"
"I tried this recipe and it was not sweet nor sour. It was absolutely not worth eating. This recipe needs to go back to the drawing board. I had to add more sugar to make it sweet. Too much mayonnaise in it."