Sweet Sour Deviled Eggs
Elevate your appetizer game with these tantalizing Sweet Sour Deviled Eggs, a perfect fusion of creamy, tangy, and subtly sweet flavors. This twist on the classic deviled egg recipe balances the richness of mayonnaise with a pop of apple cider vinegar, a hint of sugar, and the delightful crunch of sweet pickle relish, resulting in an irresistible flavor profile. Perfectly hard-boiled egg whites are filled with a silky, well-seasoned yolk mixture, then dusted with a touch of smoky paprika and optionally garnished with fresh parsley for a vibrant finish. Ready in just 25 minutes, these deviled eggs are an effortless yet crowd-pleasing addition to your party spread, picnic table, or holiday feast. Whether you're searching for creative deviled egg ideas or unique party appetizers, these Sweet Sour Deviled Eggs will leave your guests reaching for seconds!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons granulated sugar
- 0.5 teaspoons paprika
- 2 teaspoons sweet pickle relish
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
- 1 teaspoon chopped fresh parsley (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium-sized pot and cover them with cold water by about 1 inch.
Bring the water to a boil over high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for 5 minutes. This makes them easier to peel.
Gently peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl. Place the egg whites on a serving platter.
Mash the yolks with a fork until crumbly and fine. Add the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, sweet pickle relish, salt, and pepper to the bowl.
Mix everything thoroughly until the filling is smooth and creamy. Taste and adjust the seasoning if needed.
Transfer the yolk mixture to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the filling into the wells of the egg whites.
Sprinkle the paprika evenly over the filled eggs and garnish with chopped fresh parsley, if desired.
Refrigerate the deviled eggs for at least 15 minutes or until ready to serve. Serve chilled and enjoy!
Nutrition Facts
Calories |
63 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 1.3 g | 0% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 1.2 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
