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Deviled Eggs
SUBMITTED BY:
Margaret Sanders
"This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana"
RECIPE RATING:
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(230)
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika
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What to Drink?
Sparkling wine
DIRECTIONS
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
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REVIEWS
Reviewed on dec. 9, 2006 by AbarJbar
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AbarJbar
dec. 9, 2006
I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one was the UNANIMOUS WINNER. It is creamy and zesty, but not too much flavor for a deviled egg. The texture and taste are the best I have ever had, and several of the judges said the same thing. I highly recommend this recipe! The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs II" by Mary Brotherton, and "Deviled Eggs" by Barbara. None of them came close.
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192 users found this review helpful
I was bored today so I made 4 different recipes for deviled eggs at the same time and had...
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Reviewed on oct. 5, 2007 by
Sara
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Sara
oct. 5, 2007
I had to try this a few times until I got it to what I was looking for. I have a good relish/horseradish recipe - so I was wanting a good classic (creamy, sweet & tangy) recipe. For 12 eggs (heck, if you are going to do all of this work - you might as well make a bunch of them!) I used 1/2 cup regular mayonnaise, 1 tsp. ground mustard (instead of prepared), 2 tsp. sugar, 2 tsp. apple cider vinegar (instead of white), 1/8 tsp. salt, and paprika for garnish. Perfecto! Tip: the day before you make them, place the eggs on their side within the carton (carton lid will have to remain open) so that all of the yolks will center and make nice thick whites. Also, the older the eggs are - the easier they are to peel. Fresh eggs are the hardest to peel!
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122 users found this review helpful
I had to try this a few times until I got it to what I was looking for. I have a good...
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Reviewed on mar. 23, 2008 by 1BUSYMOMNTX
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1BUSYMOMNTX
mar. 23, 2008
10 Stars! These were made for Easter dinner, and honestly I wish I had made more. Following the recipe, I boiled six eggs, and easily my crew could have eaten a dozen, but trying a new recipe you just never know...but, this one's worth doubling! Here is what I did: I started with perfect boiled eggs (place eggs in pan with cold water and a bit of oil, bring to a boil and then turn off heat. Cover, and let sit for 15 minutes for large eggs, 17 for extra large. Cool in ice water. You will never have a green egg yolk, and it will peel easily, promise!) I followed the yolk recipe exactly, except for the salt per other reviews. I salted to taste, about 1/8 tsp. Once the yolk mixture was stirred together, I "creamed" it by putting into a plastic baggie and squeezed the baggie to mix, (enlisting the help of nine year old son who had the most fun "smooshing" this mixture)! Then I cut off one corner of the baggie and piped the filling into the egg whites. Beautiful presentation, smooth and creamy and YUMMY! Not too sweet, as others have mentioned, with just the right amount of tart. Top with paprika, and they will think you are the Deviled Egg Queen! Can't wait for summer picnics with this one! Thanks for the recipe!
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90 users found this review helpful
10 Stars! These were made for Easter dinner, and honestly I wish I had made more. Following...
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Reviewed on nov. 24, 2006 by Amy
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Amy
nov. 24, 2006
Delicious. The paparika gave it an extra kick. For easy prep, put the mixture into a plastic baggie & cut the end off, then squeeze into the egg.
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45 users found this review helpful
Delicious. The paparika gave it an extra kick. For easy prep, put the mixture into a plastic...
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Reviewed on aug. 23, 2007 by
DATGIRL55
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DATGIRL55
aug. 23, 2007
These are great! Made 3 dozen. I used almost double the amount of mayo and halved salt due to other reviews. FYI: the fresher your eggs, the harder they will be to peel!! I salted my water because it's supposed to make peeling easier, didn't work! The sooner the "Use By" date is the better.
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20 users found this review helpful
These are great! Made 3 dozen. I used almost double the amount of mayo and halved salt due...
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Reviewed on oct. 9, 2008 by tara3877
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tara3877
oct. 9, 2008
Waay too salty ....I just ruined a perectly good batch by following the recipe.
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17 users found this review helpful
Waay too salty ....I just ruined a perectly good batch by following the recipe.
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Reviewed on nov. 14, 2006 by
Milf And Cookies
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Milf And Cookies
nov. 14, 2006
The Sugar and White Vinegar add a little something that make this recipie delicious. Give it a try.
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14 users found this review helpful
The Sugar and White Vinegar add a little something that make this recipie delicious. Give it a...
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Reviewed on oct. 11, 2006 by
VOODOOGIRL1
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VOODOOGIRL1
oct. 11, 2006
Absolutely the best!
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10 users found this review helpful
Absolutely the best!
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Reviewed on jul. 22, 2007 by Julie B.
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Julie B.
jul. 22, 2007
Absolutely delicious! I added a tablespoon sweet relish and they were perfect.
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9 users found this review helpful
Absolutely delicious! I added a tablespoon sweet relish and they were perfect.
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Reviewed on apr. 13, 2008 by
ChefBadKty
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ChefBadKty
apr. 13, 2008
These were excellent deviled eggs. They seemed to soften up and "run" just a little bit after having not been out for too long. To combat this, I'd drain the water from a pickle relish if you use it and add a touch more mustard powder. Excellet flavor and ease!
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7 users found this review helpful
These were excellent deviled eggs. They seemed to soften up and "run" just a little bit after...
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