Best 2 Sunnys Devilish Eggs Recipes

SELL YOUR SOUL TO THE DEVIL EGGS

Sell Your Soul to the Devil Eggs image

There are two kinds of deviled eggs, sweet or savory; mine are the sweet variety. They always seem to be the first dish to disappear at any gathering I bring them to. My Grandma taught me this recipe forty years ago, and it's remained basically unchanged. If it ain't broke, don't fix it!

Provided by evian257

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

12 eggs
4 tablespoons white sugar
¼ teaspoon salt
¼ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon white pepper
2 tablespoons yellow mustard
1 tablespoon mayonnaise
1 tablespoon creamy salad dressing (such as Miracle Whip®)
1 tablespoon cider vinegar
1 pinch paprika for garnish

Steps:

Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 5 g, Cholesterol 186.8 mg, Fat 6.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 164 mg, Sugar 4.8 g

SUNNY'S DEVILED EGGS

Sunny's Deviled Eggs image

Provided by Sunny Anderson

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 lemon, zested
2 teaspoons chopped pickled jalapenos
Kosher salt and freshly ground black pepper
1/4 cup chopped french-fried onions (recommended: French's)
Smoked paprika, for garnish

Steps:

Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.