Sweet & Sour Deviled Eggs

“My mother-in-law made these for our Christmas Eve get-together recently. At first, I thought these would be "just another deviled egg," but they surprised me. They have that traditional deviled egg taste, but with just the right hint of both sweetness and tanginess added. The whole plate disappeared like magic. Even the kids loved them, as they weren't too spicy, nor did they have any "funny chunks" of onions, pickles, etc. They also keep well in the fridge, travel well, and are great to do ahead. I hope you enjoy them as much as our family did.”
READY IN:
15mins
YIELD:
24 deviled egg halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice eggs in half lengthwise.
  2. Scoop out yolks.
  3. In a small bowl, mash yolks with a fork.
  4. Add mayonnaise, sugar, vinegar, mustard, salt, and pepper.
  5. Stuff or pipe mixture into egg whites.
  6. Garnish with paprika and parsley, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: