Good Egg Classic Deviled Eggs--by Tanya

4.8 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 46.6
  • Total Fat: 3.5 g
  • Cholesterol: 107.0 mg
  • Sodium: 56.2 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Good Egg Classic Deviled Eggs--by Tanya calories by ingredient


Serve for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner! Serve for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!
Number of Servings: 16


    Items Needed: (for 16 Deviled Eggs)

    8 hard boiled Eggs (large)

    3 tablespoons mayonnaise or salad dressing

    1 tablespoon sugar

    1 teaspoon mustard (honey mustard is great!)

    1 teaspoon vinegar

    salt & pepper to taste

    paprika (optional)


For easier peeling use older eggs near the SELL BY date, as fresh eggs are extremely difficult to peel.

To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.

Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs in ICE WATER until chilled so yolks stay bright yellow...keep adding ice as necessary....rapid chilling helps prevent the "greenish" ring to appear around the yolk.

Remove shells from eggs, and halve lengthwise with a knife.

Carefully remove the yolks, and place in a medium bowl.

Mash yolks with a fork, and add remaining ingredients.

Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).


Number of Servings: 16

Recipe submitted by SparkPeople user TDDUDLE.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    This is the best Deviled Egg Recipe I have ever tried!! I like to chill them at least one hour before eating them, but my boyfriend & roomates usually sneak 1-2 in the meanwhile! - 4/14/10

  • no profile photo

    Made them for Thanksgiving - The best I have ever had! The yellow mixture was the perfect consistency and so tasty. The only change I made was that I used Pickle Juice instead of the Vinegar. Its a keeper! - 11/25/11

  • no profile photo

    Definitely going to try these! - 6/13/11

  • no profile photo

    Amazing!! Love this recipe! - 4/14/11

  • no profile photo

    Very Good
    perfect! - 3/13/11

  • no profile photo

    Great recipe - a real hit this Christmas and completely effortless on my part! I love recipes that are healthy and practical. - 12/26/10