Slightly Sweet Deviled Eggs

Once in a while, you get really pleasantly surprised by something. And these eggs were really surprising to me. Many people feel like deviled eggs can be used as a quasi-dessert and add some sugar, but I've never agreed with that. Yet here's a deviled egg recipe wher the only real flavor beyond mayonnaise, mustard, etc., is sugar. But the result was very, very good ! I was pleasantly surprised.

That's not to say that this recipe is perfect. As with the last few recipes, the proportion was off. And this recipe said you could add milk, as needed, to change the texture. I like thicker deviled egg filling and I thought the texture was perfect, with no milk needed. The recipe also allowed for either dry mustard or prepared mustard, and I went with prepared mustard. Maybe that made the texture perfect with no milk added.

Here is the recipe:

6 hard-boiled eggs
1/8 teaspoon salt
1 1/2 teaspoons vinegar
1 tablespoon mayonnaise
1/8 teaspoon pepper
1/8 teaspoon dry mustard or 1/2 tablespoon prepared mustard
1 teaspoon sugar
milk, as needed

1. Crumble egg yolks until very fine.
2. Mix all ingredients.
3. Add milk as needed to smooth the mixture.
4. Fill eggs with filling.
5. Sprinkle with paprika or garnish as needed.
6. Let sit in the refrigerator for at least one hour so flavors will blend.


Above: adding mayonnaise, vinegar, and salt.


Above: adding pepper, mustard, and the sugar.


Above: the finished product

So, again, notice that there are only 9 deviled eggs rather than 12. There just wasn't enough filling to fill all 12 egg halves, but like most deviled egg recipes, this one is easily scalable. Also, I'm getting bored with just paprika as garnish and I'm going to look for some recipes in my unused stack that use something OTHER than paprika as garnish. It's just a little pedestrian, and I've got enough recipes that use something other than paprika that I need to use some.

But these eggs, flavor-wise, were very good. The sugar didn't make them TOO sweet - had they tasted like a deviled egg dessert, I'm sure I wouldn't have cared for them. And my reviewers LOVED them - gobbled them up in a hurry (and the reviewers were tasting them in combination with another recipe that will appear soon).

Lastly, I've also got a stack of recipes that I have reviewed and said I would try again with some change. Look for those soon or I'll get to too far behind.

Here are the scores:

Overall: 70 out of 100
Texture: 18 out of 100
Flavor: 14 out of 100
Uniqueness: 12 out of 100
Appearance: 8 out of 100
Ease of preparation: 18 out of 20

Comments?