Deviled eggs come in two flavors: sweet or savory; mine are sweet. Any event I bring them to, they always seem to be the first dish to disappear. This recipe was taught to me by my grandmother forty years ago, and not much has changed since then. Do not fix anything that is not broken!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 24 deviled egg halves |
Ingredients
- 12 eggs
- 4 tablespoons white sugar
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon white pepper
- 2 tablespoons yellow mustard
- 1 tablespoon mayonnaise
- 1 tablespoon creamy salad dressing (such as Miracle Whip)
- 1 tablespoon cider vinegar
- 1 pinch paprika for garnish
Instructions
- Place eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out hot water, then cool eggs under cold running water. Peel once cold.
- Dry eggs thoroughly with paper towels, and slice them in half lengthwise. Remove yolks, and place in a bowl. Mash yolks with a fork, and stir in sugar, salt, onion powder, garlic powder, and white pepper. Add mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
- Mound a heaping teaspoonful of yolk mixture into the cavity of each egg half; sprinkle with paprika.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 164 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves these and cannot get enough!
I printed this out. Because my famliy wanted deviled eggs. So when i saw this i printed this out . My family loved it
Very good basic recipe. I loved the use of the powdered seasonings, which eliminated the need for chopping onion and garlic. I added the amount of dressing to the point that it was the consistency that I like.
I made this deviled eggs today for a change and the really are way too sweet! I love any deviled egg…should I say loved any deviled egg until I made these, could not eat them. My husband didn’t like them either. We tried to take some of the sweet out but with no luck. If you like a sweet egg you will love these. I would suggest cutting down on the amount of sugar though…it is sugar overload!!! Will be deleting this recipe but understand it does say “sweet” in the description I just had no Idea how Sweet!!!!!
I made these and they were excellent. I must say, I far prefer the eggs. They took about as long to make and taste wayyyy better. 🙂
I made this recipe with only minor changes, as I knew I prefer savory to sweet when it comes to eggs, I omitted the sugar and added 2 Tbsp of Dill Relish. Was irritated to discover I was out of yellow mustard, so had to use ground mustard (spice), added a heavy dash of worcester sauce. Was a big hit, first eggs to disappear off the table 🙂
These are pretty good and different from the average deviled eggs out there.
I actually turned this recipe into an egg salad after I systematically ruined each hardcooked egg while removing the shell. The egg salad rocked!
Very sweet and too runny……I followed the directions to a tee. I will stick with the traditional southern recipe. Thanks for sharing though!
My Family loves these eggs, so much that they I received a phone call from the Mom-n-law to bring them for Easter Dinner. Thanks for sharing the recipe!!
Thought I will try this for a change. Mistake! Sorry, just too sweet. For the first time since I have been making deviled eggs, there were some left. Won’t be saving this recipe.
My sister and I were at home hanging out, so i thought i would make a big dinner and i made potato salad, pasta salad ,and deviled eggs. These deviled eggs Are sweet and tasty. I’ll defiantly have to take them to potluck at church!!
little too sweet. I did use splenda so maybe that is why?
I submitted this, and sometimes changes occur during editing. Following are the directions and footnote as submitted. Either way they’re delicious, if I do say so myself! DIRECTIONS: Place eggs in pot of cold water. Bring to a boil; boil ten minutes. Remove pot from heat, place in sink, and run cold water in the pot until eggs are cool enough to handle. Crack, peel, rinse off any shell pieces, and dry thoroughly! Slice in half lengthwise, collect the yolks in a medium mixing bowl, and set aside the whites. With a fork, mash yolks until finely crumbled; stir in sugar, salt, onion powder, garlic powder, and pepper. Blend in vinegar, mustard, mayonnaise, and salad dressing one at a time, stirring until smooth. Set aside. Set the whites up on a serving plate or tray, drying each one thoroughly again with a paper towel as you do. Spoon enough yolk mixture into each white to mound slightly above the cavity. If desired, sprinkle with paprika. FOOTNOTES: The older the eggs are the easier they are to peel, so the closer they are to the expiration date, the better. And yes, BOIL the eggs; they’re called hardboiled eggs for a reason! That green stuff never hurt anyone, and actually a drier egg yolk is a good thing when making deviled eggs.
I don’t make deviled eggs very often and generally don’t follow a recipe when I do. However, I thought I’d give this one a shot. The idea of sweet deviled eggs intrigued me. The submitter’s directions are spot on for boiling hard boiled eggs–it’s how I generally boil mine as well. For anyone who needs any tips on eggs, her advice is wonderful. I must say I’m a bigger fan of savory deviled eggs, but these were a nice change. I like the cider vinegar and will just cut out the sugar next time–but that’s a matter of taste, I think. Bf didn’t tell me whether or not he liked them, but he finished them all off, so he must’ve enjoyed them too. Thank you for the recipe!