July 11, 2012 | 18 Comments

My mother makes the most perfect deviled eggs on earth!  Of course, perhaps I am a little biased since I grew up eating them.  But whether or not you agree that they are perfect, they are at least different than your average ordinary deviled eggs.

Deviled Eggs

What makes them perfect? They are creamy, they are tangy, they are NOT mustardy (is that a word?).  They are simply amazing.  So give them a try next time you have some extra eggs in the fridge.  I don’t think you’ll be disappointed.


6 Hard Boiled Eggs
3 TBSP Mayo
2 ½ tsp White Vinegar
1 ½ to 2 tsp Sugar
Pinch of Salt (or Salt to taste)



Use the oldest eggs in your fridge.  The eggs you gathered this morning are NOT going to peel well. 
Put them in a pan and cover them with cold water.  Bring to boiling over high heat.
Reduce to a simmer and cook for 15 minutes. 
Drain and cover with cold water until cool to the touch.
Refrigerate until you are ready to continue with the recipe.



Peel the eggs, cut them in half and put yolks in a bowl.  Mash the yolks with a fork. Add Mayo, Vinegar, 1 ½ tsp Sugar and Pinch of Salt.  Continue mashing and stirring until they are nice and creamy.

Your egg yolks may not be quite the same size as mine, so if it seems dry, add a little more mayo and vinegar.

Taste and add a bit more sugar and salt if you’d like.  It should be tangy, not bland, not too sweet.

When you have it nice and tasty and smooth, spoon yolks back into eggs.  Sprinkle with Paprika for some nice color, and serve.  These will keep well in the fridge for a few days (if they last that long!)


Here is a printable recipe card:
(please note: If “fit to page” is checked – recipe will print out on a full sheet of paper.  To print a 4×6 card, be sure to uncheck that box.)

18 Responses to “Heavenly No-Mustard Deviled Eggs”

  1. Patti Absher

    Very similar to how I do mine, minus the vinegar. May have to try that.

    • Becky

      Sorry Patti – You’re jumping the gun! You have to post that on the GIVEAWAY post next week. But nice try! LOL

  2. lostinavalonor

    Hi! Just wanted to let you know that I’ve featured you on my Make Bake Create Round Up today. There is a “featured” button for your blog within the post if you’re interested.


    Mrs. Sarah Coller

  3. tumbleweedcontessa

    Mustardy can be a word if you so desire! These sound good. I don’t see recipes very often that even mention Miracle Whip. I love it, but my husband banned it from the house years ago and I had forgotten I even liked it. Thanks for linking to What’d You Do This Weekend?

    We’re having a Burger Bash June 29 – July 3 to get ready for the grilling on the 4th. Come on over.
    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  4. Andrea T

    Just made these today for a BBQ at my house. Delicious! Everyone loved it and all of them were gone in a flash. Will definitely be adding them to my recipe book. Thanks for the recipe!
    Andrea T recently posted…the need to feel at homeMy Profile

  5. Mairi

    I will admit, I was skeptical when I saw sugar on the list. But wow! These are amazing! I love them! I added a tad more vinegar than what is called for, but I tend to like things more tart.

    Fantastic recipe! Thank you!!

    • Becky

      I’m so glad you liked them! I always tweak it a bit. Sometimes I’m in the mood for them to be a little more tart too!

  6. Christina

    Great recipe! I used this recipe for a family deviled egg contest and won the best tasting category 🙂

  7. Judith

    My son has a mustard allergy so I was really glad to find this recipe!
    FYI – I have no problem with peeling fresh farm eggs – start with boiling water and gently lower your eggs into the boiling water. Boil for 13 or 14 minutes (any size) and cool in a bowl of ice water. It sounds crazy but works!!! I use this all the time for my fresh from the chicken eggs.



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