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Easy Deviled Eggs

After wondering how to make deviled eggs for years, I stumbled across this recipe. It 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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1 dozen

Ingredients

  • 6 hard-boiled large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Paprika

Directions

  • 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.
Nutrition Facts
2 stuffed egg halves: 114 calories, 9g fat (2g saturated fat), 214mg cholesterol, 293mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein.

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