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!
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::12
Yield::24 deviled egg halves
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
Directions
Place eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out hot water, then cool eggs under cold running water. Peel once cold.
Dry eggs thoroughly with paper towels, and slice them in half lengthwise. Remove yolks, and place in a bowl. Mash yolks with a fork, and stir in sugar, salt, onion powder, garlic powder, and white pepper. Add mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
Mound a heaping teaspoonful of yolk mixture into the cavity of each egg half; sprinkle with paprika.