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