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Sweet and Savory Deviled Eggs

Total Time

Prep/Total Time: 30 min.

Makes

2 dozen

My Grandma Phyllis' sweet and savory deviled eggs are unrivaled by any of the ones I've tried. The sweetness of the cherries balances the heat of the jalapeno; celery and pickles give a nice crunch. These snacks are always a party pleaser. —Adrienne Vradenburg, Bakersfield, California
Sweet and Savory Deviled Eggs Recipe photo by Taste of Home

Ingredients

  • 12 hard-boiled large eggs
  • 1/3 cup mayonnaise
  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped sweet pickles
  • 3 tablespoons finely chopped maraschino cherries
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground chipotle pepper
  • 1/4 teaspoon black sesame seeds
  • 24 maraschino cherries

Directions

  1. Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

Sweet and Savory Deviled Egg Tips

How can I mix things up?

Use fresh chopped fennel in the filling to mix things up!

What other peppers can I use?

Instead of jalapenos, experiment with other fresh peppers, such as serrano, Anaheim or poblano.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 stuffed egg half: 74 calories, 5g fat (1g saturated fat), 93mg cholesterol, 109mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 3g protein.

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