Ingredients
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18
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
My Mom’s Deviled Eggs, My Mom taught me how to make these, her secret was the sauce She used it for these as well as coleslaw and potato salad I think it is the sugar that makes the eggs slightly sweet This last Easter, my sister-in-law and I both made deviled eggs and I have to say, that mine won! I don’t think I ever have had sweet ones anywhere else And here is my secret I eat 2 eggs worth of the whites, while I am making them that makes the other eggs really full , I just finished making these a bit tooooooo sweet for me I will use half the sugar next time But I must say I like making the sauce and adding it to the yolks makes it much easier than my way
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Steps
|
1
Done
|
Boil Eggs to Hard-Boiled Stage. |
|
2
Done
|
Rinse in Cold Water, Cool and Peel. |
|
3
Done
|
While Eggs Are Boiling, Make Sauce. |
|
4
Done
|
Combine Mayo, Sugar and Mustard and Stir Until Smooth. |
|
5
Done
|
Refrigerate, and Don't Be Worried If Sauce Still Has Sugar Crystals. |
|
6
Done
|
When Ready to Assemble, Slice Eggs in Half, Scoop Out Yolks and Mash. |
|
7
Done
|
Take Sauce Out of Fridge and Stir Again. |
|
8
Done
|
Now It Should Be Smooth. |
|
9
Done
|
Mix Sauce With Mashed Egg Yolks. |
|
10
Done
|
but Don't Use All at Once. |
|
11
Done
|
May Have to Add a Little More Until the Right Consistency. |
|
12
Done
|
Start With 1/2 of the Sauce and Add More a Little at a Time as Needed. |
|
13
Done
|
Spoon Into Egg Whites and Sprinkle With Paprika For Garnish. |
