Last week I shared the awesome recipe for Buffalo-Style Stuffed Eggs with you. This week I am sharing a traditional recipe that I found on all – only with a slightly different twist (for me anyway).  We ended up going next door on Easter Sunday to our neighbor’s house and I took these eggs.  I don’t know too many people who don’t enjoy deviled eggs!  Since this is slightly different to me from how mom always made them I decided that I should share this with you – and the difference with these eggs would be there is sugar and vinegar in them.  I went with Splenda instead of sugar  Have you made eggs this way?

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Traditional Deviled Eggs
Traditional deviled egg recipe with a tangy sweet edge – adapted from a recipe found on
  • 10 hard boiled eggs, halved and yolks removed
  • 3 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1 tsp splenda
  • 1 tsp seasoned rice vinegar
Cook eggs and cool.  I put my eggs in a pot of cold water, bring them to a boil, then turn the heat off and let them sit for 15 minutes.  Drain the water and run cold water over top and add a couple scoops of ice to water to chill quicker.  Once eggs are cool, you can peel them.

Halve eggs and place whites on serving platter.

Mash egg yolk and mix well with mayonnaise, dijon mustard, splenda, and seasoned rice vinegar.  Garnish and chill until ready to serve.


Prep time: 10 mins Cook time: 15 mins Total time: 20 mins Yield: 20 halves