Prep 5 mins
Cook 10 mins
My mother-in-law made these for our Christmas Eve get-together recently. At first, I thought these would be "just another deviled egg," but they surprised me. They have that traditional deviled egg taste, but with just the right hint of both sweetness and tanginess added. The whole plate disappeared like magic. Even the kids loved them, as they weren't too spicy, nor did they have any "funny chunks" of onions, pickles, etc. They also keep well in the fridge, travel well, and are great to do ahead. I hope you enjoy them as much as our family did.
- 12 hard-boiled eggs, peeled
- 1⁄3 cup mayonnaise, plus
- 1 tablespoon mayonnaise
- 5 teaspoons sugar
- 5 teaspoons cider vinegar
- 1 teaspoon prepared mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- paprika (to garnish)
- parsley (to garnish)
- Slice eggs in half lengthwise.
- Scoop out yolks.
- In a small bowl, mash yolks with a fork.
- Add mayonnaise, sugar, vinegar, mustard, salt, and pepper.
- Stuff or pipe mixture into egg whites.
- Garnish with paprika and parsley, if desired.
These turned out great!!! This recipe has the flavor that other deviled eggs are missing. You won't be disappointed.
Oh, how yummy these were! I make deviled eggs all the time and I didn't mention that I had used a new recipe...it was so funny to watch my family & friends' faces as they recognized the difference! I will be making these from now on...Thank you!
Took these eggs to a party where two other people brought deviled eggs. Everyone asked,"Who made these?" about my eggs. They didn't last long. Definitely the only deviled eggs I will ever make again.