Skip to Content

Home » Deviled Eggs That Will Make You Popular at Potlucks

Deviled Eggs That Will Make You Popular at Potlucks

You may like deviled eggs. But do you make them often? Evidently, few people do. That’s why this recipe for Deviled Eggs Will Make You Popular at Potlucks.  They are mildly flavored with a sweet and sour twist. There’s nothing weird to scare off the kids.

deviled egg displayed on an old-fashioned egg scale

What is your favorite dish to take to a potluck?

If you tote these deviled eggs to a potluck dinner, the plate will be licked clean and you won’t have to take any food back home. Guaranteed!!

I’m not sure why, but people will pick up deviled eggs, even when they aren’t very pretty. (Would you like more tips on what food to carry to a party or potluck? Check out the guide on15 Valentine’s Day Dessert Recipes to Delight Your People.“)

I made deviled eggs for years without a recipe–always trying to imitate my mom’s eggs. The results were unpredictable and not always the greatest.

However, a few years ago, my older sister whipped up a batch of her deviled eggs for us to snack on during a car trip. We were headed home to Texas from her house in northern Alabama.

Kay’s deviled eggs were so delicious, I couldn’t stop eating them. (Or maybe I was bored of riding in the car?)

simple deviled eggs with a parsley garnish

A breakthrough moment…

At any rate, I was astounded when she sent me the recipe. I couldn’t believe how simple it was.

preparing deviled eggs
Preparing the cooked eggs

“It’s the sweet, simple, things of life which are the real ones after all.”

—Laura Ingalls Wilder

Just in case you don’t have your own method, this is the way I cook eggs so I won’t get that icky green layer around the yolks caused by over-cooking.

How I make hard-cooked eggs:  (as of 6/1/18)
Place 6-8 eggs inside your Instant Pot or another electric pressure cooker with a rack or grocery store steamer inside. Add 1 cup of water. Set to HIGH PRESSURE for 5 minutes. When done, allow pressure to release naturally for 1 minute. Open Instant Pot and remove eggs to ice water to stop the cooking.  When eggs are cool, pour out most of the water and gently shake the eggs within the bowl until shells are cracked. Peel eggs.



Pin the picture below to save for later.

pinterest image for deviled eggs



Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Deviled Eggs the Whole Family Will Eat

Deviled Eggs the Whole Family Will Eat

Yield: 12 halves
Prep Time: 15 minutes
Total Time: 15 minutes

Deviled eggs with a mildly sweet and tart twist

Ingredients

  • 6 hard-boiled eggs
  • 2 teaspoons vinegar
  • 1 teaspoon sugar
  • 1-1/2 to 2-1/2 tablespoons Miracle Whip (or mayonnaise or Greek Yogurt)
  • Salt to taste
  • Paprika (if you can get smoked paprika, it will add a bacon-y kind of flavor)

Instructions

  1. Remove shells from eggs. Slice in half and remove cooked yolks to a small bowl.
  2. Add vinegar, sugar, Miracle Whip and salt to yolks that have been mashed with a fork. Mix and mash with a spoon or spatula until yolk mixture is as smooth as possible. (If you happen to be making a double batch, a food processor might be more efficient). If eggs are too stiff, add more Miracle Whip to suit your preference.
  3. Spoon or pipe egg yolk mixture back into egg whites. Garnish with paprika if desired.
Nutrition Information:
Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 188mgSodium: 227mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest



Black and White Angel Food Cake with Whipped Cream and Ganache
← Read Last Post
CHOCOLATE CREAM TART (MADE IN A MICROWAVE)
A Microwave Chocolate Pie Recipe You Can Make in a Hurry
Read Next Post →

Christopher

Sunday 9th of November 2014

Almost like my mom made them, with the vinegar and sugar, but she added a little mustard too. Lately, I've been adding green onions to the filling and a pinch of cayenne, and I garnish them with green onions on top.

Regardless of the exact recipe, I've learned that they taste better if the filling is made in the morning if they are to be served in the afternoon or evening. The flavor really develops nicely.

Paula

Wednesday 12th of November 2014

Christopher, I totally agree about making the filling ahead of time.

Peg

Wednesday 30th of October 2013

Paula, I call the eggs, Angel eggs. I hate to give the devil all that credit for something so good. I love them. Will try your recipe next. I have smoked paprika so will give that a try. Never thought of using a crinkle cutter on them. Makes them look so nice.

Natasha

Tuesday 26th of March 2013

These are so good! I think the smoked paprika is really important. I am on a low carb diet so decided to try these as a snack. Then I ate four eggs in two days and can think of nothing else. I think these will be a perfect Easter treat next weekend!

I hope you and your family are doing well! Are you coping with part of your family being so far away?

RH

Thursday 3rd of May 2012

Hi Paula, I'm new to your site. I've been sucked in! I've been reading post after post! I just wanted to leave a quick comment about your crinkle cutter. I use my crinkle cutter all the time when I'm just cutting veggies. My favorites are zucchini, yellow crookneck squash, potatoes, butternut, cukes, cooked beets(so pretty in salads), etc. I like that when I saute my veggies it leaves attractive "grill" marks & sorta helps with keeping the veggie slices from "sticking" together when I'm pushing them around the pan. It's just a little thing that helps add interest to basic meals that you make all the time. - To make it so all my cuts have a "crinkle" edge I prop the zucch standing up with the flower end facing up. I slice the zucchini down the middle from end to end but not all the way through the stem (it helps hold the zucch together when slicing in the other direction. I then take the whole zucch , place it on it's side and slice at a slight diagonal angle, ta da, interesting cut veggies. For soups I do the same but quarter the zucchini standing up then slice on a straight cut into nice small segments. (did any of that make sense? ha)

Paula

Sunday 6th of May 2012

RH, Yes! This makes sense. Love your description of cutting the zucch. Thanks for writing. pr

Holly Jackson

Saturday 7th of April 2012

These were a big hit at our Easter BBQ today. Thanks for sharing. I don't have a crinkle cutter, so they weren't as pretty. I also chopped up some sweet pickles and added it to the mix for a little crunch. Hubby brought out the tray and I swear a minute he came back in with it empty and said they were a hit. I had quadrupled the batch! LOL!! This may be a regular for our big group get togethers. <3

Paula

Sunday 8th of April 2012

Glad to hear it Holly. Thanks for coming back to report. paula