Tiny Sugary Deviled Eggs are such a delightful little treat that my grandchildren come running whenever I mention I’m making them! These sweet bites are perfect for satisfying a sugar craving in the most charming way possible.
What makes these special is the simple combination of sugar and water that creates a lovely glaze, along with the crunch of almonds that gives each bite wonderful texture. The Spartan ingredient adds such a lovely depth that keeps folks coming back for just one more!
I love bringing these to family gatherings because they always spark conversation and smiles around the table. My grandkids have made these with me since they were little, and now they ask to help mix that sugar and water just like Gran taught them.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Tiny Sugary Deviled Eggs
Ingredients
- 0.25 cup Sugar
- 0.5 teaspoon Water
- 0.25 cup Spartan
- 0.25 cup Almonds
- 0.25 cup Spartan
Instructions
- Mix sugar and water together in a bowl.
- Smooth surface.
- Press almonds into sugar to make imprints, then remove nuts.
- Heat candy melts following package directions.
- Spoon candy into imprints.
- Top each with mini M&M.
- Refrigerate until eggs harden, then lift them out of sugar with a fork.
- Brush off loose sugar.
- To make more eggs, smooth sugar again.
- Use green sprinkles to make “parsley”!
