Recipe by Ellen Crow
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
creamy salad dressing (such as Miracle Whip®)
paprika for garnish
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.
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 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!
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 have to take them to potluck at church!!
Very sweet and too runny......I followed the directions to a tee. I will stick with the traditional southern recipe. Thanks for sharing though!
* Percent Daily Values are based on a 2,000 calorie diet.
Sell Your Soul to the Devil Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 57
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Learn simple tricks to making these classic hors d'oeuvres.
See how to boil the perfect egg—and get tips for easy peeling and chopping.
Zesty deviled eggs are a hit at potlucks, picnics, or as a party appetizer.