Sell Your Soul to the Devil Eggs

Sell Your Soul to the Devil Eggs

13
evian257 31

"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

35 m servings 102 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 d...

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.

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

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

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!!

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 ha...

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

I made these and they were excellent. I must say, I far prefer the eggs. They took about as long to make and taste wayyyy better. :)