Sell Your Soul to the Devil Eggs

Sell Your Soul to the Devil Eggs

13 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Ellen Crow
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!”

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Adjust Servings

Original recipe yields 24 deviled egg halves



  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.

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Reviews (13)

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Ellen Crow

Ellen Crow

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.



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!



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.

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Amount Per Serving (12 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 212 mg
  • 71%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet



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Mother-In-Law Eggs


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Epicurean Deviled Eggs