Sweet Deviled Eggs

Slightly sweet and a tangy, these deviled eggs are anything but typical. They come together easily using a spoon to fill them, or you can make them look professionally made by using a pastry bag with a frosting tip instead.

Serves: 14Hands-on: 15 minutesTotal: 52 minutesDifficulty: Easy

Serves: 14


  • 7 large eggs
  • 3 1⁄2 Tbsp. mayonnaise
  • 2 tsp. mustard
  • 2 Tbsp. honey
  • 1 tsp. lemon juice
  • 3⁄4 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 tsp. paprika


  • In a large pot, lay eggs in a single layer and cover with cold water. Water should cover the eggs by 1 inch. Heat the water until it reaches a rolling boil. When the water is boiling, remove pot from the heat and cover with a lid. Set the timer for 12 minutes.
  • After 12 minutes, run eggs under cold water to stop the cooking process. Allow to cool completely.
  • Peel eggs and cut in half lengthwise. Carefully remove the yolks from the whites and place yolks in a small mixing bowl. Add mayonnaise, mustard, honey, lemon juice, salt, and pepper. Mash with a fork until creamy.
  • Spoon or pipe the yolk mixture back into the hollowed-out egg whites. Sprinkle with paprika and serve or refrigerate.