Tart Deviled Eggs

Tart Deviled Eggs Recipe

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Penny Hall


No matter how many I make, there are never leftovers!


★★★★★ 1 vote

15 Min
15 Min


  • 1
    dozen large eggs, can be doubled, tripled
  • 3 qt
  • 1 c
    cider vinegar
  • 2 Tbsp
    sweet paprika (half to the side for sprinkling)
  • 1/4 tsp
    sea salt
  • 1/4 tsp
    ground black pepper
  • 1/8 c
    dill pickle juice
  • 3 tsp
    salad mustard
  • 1/4 c
    sour cream
  • 4 Tbsp
  • 1 Tbsp

How to Make Tart Deviled Eggs


  1. In a large stock pot, add water and cider vinegar, and 1 dozen eggs. Bring to a boil, and boil for 10 minutes. Turn off heat, and drain water. Cover the eggs with cold water, then peel. In a medium bowl, cut the eggs in half, set egg whites on a separate platter, and add the yolks to the bowl. Using a fork crumble the egg yolks, then add one at a time, 1/2 of the paprika, salt, pepper mixing into the egg well. Then adding one at a time, the dill pickle -juice mixing, horseradish- mixing, salad mustard- mixing, mayonnaise- mixing, and then the sour cream- mixing until all is very creamy. If there are still little lumps, use a mixer on low for 2 minutes. Put in the refridgerator covered to chill for about 20 minutes. After chilling, fill each egg white with about 2 to 3 teaspoons of egg yolk mix. After they are all filled, sprinkle the tops with the remaining paprika. More paprika can be added to taste. Cover the platter and chill in fridge for at least 1/2 hours. Serve.
  2. Sometimes I like to add a black olive on top of the egg, or even green olives, or even a bit of shredded cheese.

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About Tart Deviled Eggs

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy
Hashtag: #appetizers

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