This recipe was AWESOME. First for the ease and second for the taste. I would have given 5 stars but I added mushrooms, parsley, parmesan cheese, lemon juice & zest and crushed red pepper (my preference) because it was a bit bland. After adding my personal touch, it was absolutely fabulous! I will make this again and again! I served it with a marinated steak, salad and garlic bread.

Reviewed On: Apr. 22, 2006

I have been making Deviled Eggs without a recipe for many years. I decided to look at other recipes to find a change of pace. This one is very similar to mine but I found that there was WAY too much vinigar and paprika and not enough mayo. It was dry and the tartness was overpowering. I had to cook 3 more eggs and add them in with more mayo to make it edible.

Reviewed On: Nov. 7, 2002