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    You are in: Home / Recipes / My Mom's Deviled Eggs Recipe
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    My Mom's Deviled Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    chilepepper1231's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on February 17, 2010


      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.

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    • on July 06, 2009


      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 :) "

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    • on April 15, 2006


      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.

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    Read All Reviews (4)


    Nutritional Facts for My Mom's Deviled Eggs

    Serving Size: 1 (1250 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 73.0
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 1.0 g
    Cholesterol 107.4 mg
    Sodium 82.9 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 0.0 g
    Sugars 3.3 g
    Protein 3.2 g

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