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Deviled Eggs

Rated as 4.16 out of 5 Stars

"This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana"
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Ingredients

15 m servings
Original recipe yields 2 servings

Directions

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  • Prep

  • Ready In

  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Reviews

Read all reviews 786
  1. 1017 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one was the UNANIMOUS WINNER. It is creamy and zesty, but not ...

Most helpful critical review

I had to try this a few times until I got it to what I was looking for. I have a good relish/horseradish recipe - so I was wanting a good classic (creamy, sweet & tangy) recipe. For 12 eggs (hec...

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I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one was the UNANIMOUS WINNER. It is creamy and zesty, but not ...

10 Stars! These were made for Easter dinner, and honestly I wish I had made more. Following the recipe, I boiled six eggs, and easily my crew could have eaten a dozen, but trying a new recipe y...

I had to try this a few times until I got it to what I was looking for. I have a good relish/horseradish recipe - so I was wanting a good classic (creamy, sweet & tangy) recipe. For 12 eggs (hec...

Delicious. The paparika gave it an extra kick. For easy prep, put the mixture into a plastic baggie & cut the end off, then squeeze into the egg.

Waay too salty ....I just ruined a perectly good batch by following the recipe.

These are great! Made 3 dozen. I used almost double the amount of mayo and halved salt due to other reviews. FYI: the fresher your eggs, the harder they will be to peel!! I salted my water b...

Absolutely delicious! I added a tablespoon sweet relish and they were perfect.

The Sugar and White Vinegar add a little something that make this recipie delicious. Give it a try.

Deviled eggs are a classic! I doubled the recipe because my husband can eat half a batch all my himself. I left out the sugar, used light mayo, white wine vinegar and dijon mustard. I added a...