Total Time
Prep 30 mins
Cook 0 mins

My Mom taught me how to make these, her secret was the sauce. She used it for these as well as coleslaw and potato salad. I think it is the sugar that makes the eggs slightly sweet. This last Easter, my sister-in-law and I both made deviled eggs and I have to say, that mine won! I don't think I ever have had sweet ones anywhere else. And here is my secret....I eat 2 eggs worth of the whites, while I am making them that makes the other eggs really full.

Ingredients Nutrition


  1. Boil eggs to hard-boiled stage.
  2. Rinse in cold water, cool and peel.
  3. While eggs are boiling, make sauce.
  4. Combine mayo, sugar and mustard and stir until smooth.
  5. Refrigerate, and don't be worried if sauce still has sugar crystals.
  6. When ready to assemble, slice eggs in half, scoop out yolks and mash.
  7. Take sauce out of fridge and stir again.
  8. Now it should be smooth.
  9. Mix sauce with mashed egg yolks.
  10. But don't use all at once.
  11. May have to add a little more until the right consistency.
  12. Start with 1/2 of the sauce and add more a little at a time as needed.
  13. Spoon into egg whites and sprinkle with paprika for garnish.


Most Helpful

I just finished making these...a bit tooooooo sweet for me. I will use half the sugar next time. But I must say...I like making the sauce and adding it to the yolks...makes it much easier than my way.

em... February 17, 2010

First I want to know something, " Where did your Mom get my Mom's recipe ? " :) I made this recipe on 7/6/09. And since it's just myself and my SO, the recipe was cut down just using 3 eggs. And the rest of ingredients were added " to taste ", 1/4 teaspoon of dry mustard, 3 teaspoons of sugar, and just enough mayo to make sure it was well blended. And for my SO, paprika isn't an option it's a requirement. Now I'm basing this review on the amount of filling that I was eating while filling the eggs. This recipe I'm sure will be made again. Thank you for posting and, " Keep Smiling :) "

Chef shapeweaver � July 06, 2009

I guess this isn't the way my mom used to make them! I found these too sweet with the mustard a bit too overpowering.

bcjewel April 15, 2006

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