Sell Your Soul to the Devil Eggs Recipe -
Sell Your Soul to the Devil Eggs Recipe
  • READY IN 35 mins

Sell Your Soul to the Devil Eggs

Recipe by  

"There are two kinds of deviled eggs, sweet or savory; mine are the sweet variety. They always seem to be the first dish to disappear at any gathering I bring them to. My Grandma taught me this recipe forty years ago, and it's remained basically unchanged. If it ain't broke, don't fix it!"

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Ingredients Edit and Save

Original recipe makes 24 deviled egg halves Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
  2. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
  3. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2010

I submitted this, and sometimes changes occur during editing. Following are the directions and footnote as submitted. Either way they're delicious, if I do say so myself! DIRECTIONS: Place eggs in pot of cold water. Bring to a boil; boil ten minutes. Remove pot from heat, place in sink, and run cold water in the pot until eggs are cool enough to handle. Crack, peel, rinse off any shell pieces, and dry thoroughly! Slice in half lengthwise, collect the yolks in a medium mixing bowl, and set aside the whites. With a fork, mash yolks until finely crumbled; stir in sugar, salt, onion powder, garlic powder, and pepper. Blend in vinegar, mustard, mayonnaise, and salad dressing one at a time, stirring until smooth. Set aside. Set the whites up on a serving plate or tray, drying each one thoroughly again with a paper towel as you do. Spoon enough yolk mixture into each white to mound slightly above the cavity. If desired, sprinkle with paprika. FOOTNOTES: The older the eggs are the easier they are to peel, so the closer they are to the expiration date, the better. And yes, BOIL the eggs; they're called hardboiled eggs for a reason! That green stuff never hurt anyone, and actually a drier egg yolk is a good thing when making deviled eggs.

Most Helpful Critical Review
Mar 01, 2010

Thought I will try this for a change. Mistake! Sorry, just too sweet. For the first time since I have been making deviled eggs, there were some left. Won't be saving this recipe.


17 Ratings

Jul 24, 2009

I don't make deviled eggs very often and generally don't follow a recipe when I do. However, I thought I'd give this one a shot. The idea of sweet deviled eggs intrigued me. The submitter's directions are spot on for boiling hard boiled eggs--it's how I generally boil mine as well. For anyone who needs any tips on eggs, her advice is wonderful. I must say I'm a bigger fan of savory deviled eggs, but these were a nice change. I like the cider vinegar and will just cut out the sugar next time--but that's a matter of taste, I think. Bf didn't tell me whether or not he liked them, but he finished them all off, so he must've enjoyed them too. Thank you for the recipe!

Jun 20, 2011

I actually turned this recipe into an egg salad after I systematically ruined each hardcooked egg while removing the shell. The egg salad rocked!

Aug 13, 2009

little too sweet. I did use splenda so maybe that is why?

Apr 05, 2010

My Family loves these eggs, so much that they I received a phone call from the Mom-n-law to bring them for Easter Dinner. Thanks for sharing the recipe!!

Sep 16, 2009

My sister and I were at home hanging out, so i thought i would make a big dinner and i made potato salad, pasta salad ,and deviled eggs. These deviled eggs Are sweet and tasty. I'll defiantly have to take them to potluck at church!!

Sep 28, 2010

Very sweet and too runny......I followed the directions to a tee. I will stick with the traditional southern recipe. Thanks for sharing though!


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  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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