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)
Sugar
Dry mustard (optional)
Paprika

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)

 

privacy policy