Reviewer:

Reviewed: May 17, 2012

These were with out a doubt the best deviled eggs I have ever had!!!!! Made them for husbands work...gone in no time flat. I thought about leaving out the vinegar...so glad I didnt.

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twoboysandagirl

Reviewed: May 11, 2012

Delicious and perfect!!!

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jewelzzee

Reviewed: May 5, 2012

Wonderful!!!! I think the sugar could be cut down, but everything else is perfect. Red onion should definitely be used!

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Dr. Kelly

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Reviewed: Apr. 26, 2012

Best deviled eggs ever! So good. Made them for Easter and everyone loved them.

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HeatherShrinking

Reviewed: Apr. 18, 2012

I made a half batch, didn't have quite enough mayo, but added in a bit of ranch dressing and it was still fine. I omitted the red onion and parsely, and used regular table salt instead of celery salt. Still very good and I will make again!

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Devin

Reviewed: Apr. 9, 2012

I -- and the rest of the Easter dinner guests -- liked this take on deviled eggs. I used a hardwood-smoked bacon (what I had on hand) and was afraid the smoke flavor would be overpowering, but the balsamic vinegar cut that taste. I realized only *after* I had filled all of my egg whites that I had left out the celery salt, so perhaps that will improve the taste even more next time. These were still very egg-y, but they were better than any deviled eggs I'd had before. If called upon to make deviled eggs, I'll go with this recipe. Thanks for sharing.

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Running in Place

Reviewed: Apr. 9, 2012

Delicious and easy to make. Had several people ask for the recipe. You can make a few hours ahead and keep in the refrigerator until you serve. Guys really like the eggs too.

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ljmarenco

Reviewed: Mar. 8, 2012

They turned out pretty nice. It was a nice twist on one of my favorite dishes. Mine turned out a bit salty, but that was my fault. Overall, a fun recipe.

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