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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My Mom taught me how to make these, her secret was the sauce. She used it for these as well as coleslaw and potato salad. I think it is the sugar that makes the eggs slightly sweet. This last Easter, my sister-in-law and I both made deviled eggs and I have to say, that mine won! I don't think I ever have had sweet ones anywhere else. And here is my secret....I eat 2 eggs worth of the whites, while I am making them that makes the other eggs really full. Ingredients:
18 eggs |
1 cup mayonnaise (not salad dressing) |
1/2 cup sugar |
1 tablespoon yellow mustard |
paprika (optional) |
Directions:
1. Boil eggs to hard-boiled stage.
2. Rinse in cold water, cool and peel.
3. While eggs are boiling, make sauce.
4. Combine mayo, sugar and mustard and stir until smooth.
5. Refrigerate, and don't be worried if sauce still has sugar crystals.
6. When ready to assemble, slice eggs in half, scoop out yolks and mash.
7. Take sauce out of fridge and stir again.
8. Now it should be smooth.
9. Mix sauce with mashed egg yolks.
10. But don't use all at once.
11. May have to add a little more until the right consistency.
12. Start with 1/2 of the sauce and add more a little at a time as needed.
13. Spoon into egg whites and sprinkle with paprika for garnish.
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