Description
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!
Ingredients
- 12 eggs
- 4 tablespoons white sugar
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon white pepper
- 2 tablespoons yellow mustard
- 1 tablespoon mayonnaise
- 1 tablespoon creamy salad dressing (such as Miracle Whip®)
- 1 tablespoon cider vinegar
- 1 pinch paprika for garnish
Instructions
- 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.
- 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.
- Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half
- and sprinkle with paprika.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12