Deviled Eggs

Deviled Eggs

Is there anyone out there that does not love deviled eggs? I have allergies to mayonnaise but eat deviled eggs every time I make them. God’s knows I’m weak! I am often asked to make these eggs when invited to a pot  luck or we do a work luncheon. I once made enough in one night to feed 90 people twice and what a job that was! Give this recipe a try to see how the secret ‘vinegar’ ingredient gives your taste buds a little WOW KICK and it gets even better because all the ingredients listed are gluten-free!

6 farm fresh eggs
½ tsp. sugar
1 tsp. apple cider vinegar (using white vinegar is okay too)
2 tsp. Heinz mayonnaise
1 tsp. French’s mustard
1 Tbsp. Mt. Olive sweet relish
McCormick’s or Fifth Season Paprika


1. Hard boil eggs and cut in half putting yolks in separate bowl.
2. To the yolks add, sugar, vinegar, mayonnaise, mustard & sweet relish and blend with spoon. Mixture will be lumpy.
3. Fill eggs whites and sprinkle with paprika

6 thoughts on “Deviled Eggs

  1. My son’s favorite, all through his childhood my mother in law made them for him but called them angeled eggs, she didn’t want to credit the devil with something so good. 😀

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