Deviled Eggs

Deviled Eggs

"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"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. 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.

Reviews

Read all reviews 780
  1. 1009 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 (hec...

Most helpful
Most positive
Least positive
Newest

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 ...

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 y...

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 (hec...

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.

Waay too salty ....I just ruined a perectly good batch by following the recipe.

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 b...

Absolutely delicious! I added a tablespoon sweet relish and they were perfect.

The Sugar and White Vinegar add a little something that make this recipie delicious. Give it a try.

Deviled eggs are a classic! I doubled the recipe because my husband can eat half a batch all my himself. I left out the sugar, used light mayo, white wine vinegar and dijon mustard. I added a...

Other stories that may interest you