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Deviled Eggs
These deviled eggs are everything you'd want them to be. They are creamy, tangy and just a tiny bit sweet. They are perfect for snacking on, great for picnics and potlucks and a must at a BBQ.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings:
36
Deviled Egg Halves
Author:
Carlee
Ingredients
18
eggs
⅓
cup
mayonnaise
1
Tablespoon
prepared mustard
1
Tablespoon
vinegar
1½
Tablespoon
granulated sugar
½
teaspoon
salt
½
teaspoon
ground black pepper
½
teaspoon
paprika
sweet or smoked
additional paprika, seasoned salt, or dill for garnish
optional
Instructions
MiMi likes to turn her eggs the day before she boils them to center the yolk
Place eggs in a single layer in the bottom of a saucepan and cover with cold water by and inch or so
Cover and bring to a boil over medium high heat. Once they come to a rolling boil, turn the burner off. Leave the lid on and let sit for 10 minutes.
Drain and rinse with cold water
Soak in more cold water and add ice to chill
Once completely chilled, dry with a towel. Crack and peel the eggs
Cut in half lengthwise, placing the yolk in a bowl and the whites on a dish.
Mash the egg yolks with a pastry cutter or fork. Add remaining ingredients and mix until smooth.
Put some of the yolk mixture in each egg white. Mom like to use a 1 T scooper to do this, but some people use a pastry bag.
Sprinkle with your garnish of choice.
Nutrition
Serving:
1
Serving
|
Calories:
52
kcal
|
Carbohydrates:
1
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
94
mg
|
Sodium:
93
mg
|
Sugar:
1
g
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