Deviled Egg Recipes, perfect for Easter, Thanksgiving and Christmas Holiday feasting! Please read our disclaimer before use.

The Deviled Egg Gourmet
Chickens Picture Home How-To Recipes More About Eggs Contact
Picture of cartoon chickens Picture of Deviled Eggs

  Feedback From Our Visitors ...  

"I followed your step by step how to guide and your easy deviled eggs recipe and they turned out fabulous!!!! Perfect in every way!" Dawn
Read More Testimonials

Many of you are kind enough to send me notes on what worked for you and what didn't during your deviled eggs adventures. So, I've put them online!
Tips from my Readers


Secret recipes for over 100 all-time favorite dishes are revealed in this best-selling here

Bottom of Row

Sweet and Sour Deviled Eggs

I finally got the chance to try this very delightful recipe sent in by a reader of my site. It really does have a sweet and sour love affair going on; I especially enjoyed the texture of the filling, and it piped like a dream into the shells. This recipe would be perfect for a large get-together where there are a variety of ages - I took note that the kids ate more of these than I expected! Probably due to the influence of a touch of "sweet!

I am sharing it with you just as it was shared with me, in the same quantities. I was able to half it successfully. Please do send me a note and let me know if you enjoyed this recipe as well. I always appreciate being sent tips and new recipes too.

Thank you again Shamyn for this lovely addition to our recipes online.
Here it is:

This recipe is not exact due to variations in size of eggs and egg yolks.

Eggs: 2 dozen
Apple cider vinegar
Salad Dressing (Miracle Whip or similar)
Salad Mustard (prepared mustard / yellow mustard)
Dry mustard (optional)

Hard boil the eggs. Cool and shell, cut in half lengthwise, and remove yolks to a separate bowl.

Mash yolks fine until there are no solid pieces. Moisten well with the apple cider vinegar (should have large, loose clumps when mixed) - about 3 Tbsp.

Mix in three rounded tablespoons of Miracle Whip, and one tablespoon of mustard. Add 1/2 teaspoon of dry mustard (optional), and three tablespoons of sugar, or to taste.

Mix should form soft peaks, be a little sweet, but also a bit too tart at this point. Overfill the egg white halves, cover and refrigerate for at least two hours. The whites will absorb the excess vinegar and a little flavor.

Sprinkle with paprika, and serve.

(For a thicker mix, the salad dressing could be reduced.)

Shamyn Whitehawk (Rhinehart family recipe)