Sweet Deviled Eggs: A Classic Recipe with a Twist

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon white sugar
• 1 teaspoon honey mustard
• 1 teaspoon vinegar
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 pinch ground paprika

Instructions

1. Place the eggs in a saucepan and cover completely with water. Bring the water to a boil, then remove the saucepan from the heat. Let the eggs stand in the hot water for 15 minutes. Transfer the cooked eggs to a bowl filled with ice water and let them stand for 5 to 10 minutes to cool.
2. Carefully peel the cooled eggs, then slice each egg in half lengthwise. Set the egg whites aside. Place the yolks into a mixing bowl and mash them with a fork or pastry blender until they reach a powdery consistency. Add mayonnaise, sugar, honey mustard, vinegar, salt, and pepper to the yolks, stirring until all ingredients are thoroughly combined.
3. Use a spoon or piping bag to fill the halved egg whites with the prepared yolk mixture. Arrange the filled eggs attractively on a serving plate and lightly sprinkle with paprika. Refrigerate the sweet deviled eggs for 20 to 30 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 132 kcal
• Fat Content: 11 g
• Fiber Content: 0 g
• Sugar Content: 3 g
• Sodium Content: 310 mg
• Protein Content: 6 g
• Cholesterol Content: 189 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g