Yummy-Scrummy Deviled Eggs

READY IN: 31mins
Recipe by Evelyn in KC

I love deviled eggs—who doesn't?—and have made them for years. This recipe just sort of evolved over time. I used to use sugar in it, but now I'm doing low-carbing and use Splenda instead.

Top Review by lauralie41

We enjoyed a half recipe of these deviled eggs a lot with the addition of yellow mustard, dijon mustard, and the apple cider vinegar. Always use mayo as I do not care for the sweeter flavor of salad dressing. Had organic sea salt on hand and did use sugar instead of Splenda. Nice tangy filling that I also tasted on a sandwich too, yum! The sprinkle of paprika is not only tasty it is pretty when serving. Made and reviewed for the Let's P-A-R-T-Y! December Cooking Event

Ingredients Nutrition


  1. Put eggs in a pan of cold water.
  2. Bring to a boil, and boil for 1 minute.
  3. Remove from heat and let sit in the pan of hot water for 10 minutes.
  4. In the meantime, partially fill a bowl with ice water.
  5. Place the eggs in the ice water for five minutes.
  6. Remove and peel.
  7. Halve the eggs and place the yolks into a bowl.
  8. Mash them with a fork.
  9. Mix in all other ingredients except paprika.
  10. Pipe the filling into the egg whites, and sprinkle with paprika. Yum!
  11. Note: Sugar, of course, can be used instead of Splenda. In this recipe, though, you won't notice a difference in taste.

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