Recipe by Jsikes
"Hard cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Dill weed and garlic powder add a delightful flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
hard-cooked eggs, halved
rice wine vinegar
chopped fresh dill
Of all the deviled eggs recipes I've tried from this site Hubs thought this one of the best. For me these were fairly average, but he appreciated their simplicity, enjoying that they didn't have a lot of added "stuff" in them. "A deviled egg," he said, "should taste like a deviled egg."
This recipe was OK but thought there was far too much salt. I would omit the salt altogether and add a little dry mustard to give it some zip.
I made these for Thanksgiving tommorrow. I think, it is kind of hard to mess up a deviled egg. With that being said, the dill taste and garlic powder were a little stronger than I cared for when I first made them. However, the next day they tasted very good for some reason. I used Duke's regular mayonnaise and it worked well. For the dill I did use dry, but used 1/3 of the amount as suggested on my spice bottle if subbing for fresh. I made 9 eggs, so I just did 1 1/2 times the recipe. Although, I did end up adding 2-3 more spoons of mayo, after tasting, as I guess I just like them a little more creamy and a little extra dijon to taste. I decided to add a little of the dill on top for a garnish despite it being dry. I thought it looked a little like dry grass, but then after I sprinkled on some red paprika it took on a Christmasy appearance. I thought they were good, but others really liked them, so I will make them again next year.
Eggsellent! Thanks for sharing :)
This is my classic go-to recipe!
I have tried five or six allrecipes.com five star recipes from this site and, frankly, did not like any of them. At all. As in, "Seriously? This was rated five stars? I can't even eat it!" However, this deviled egg recipe did not disappoint like the others. A classic egg recipe that has a bit of the tart bite that I remember and love. I made these eggs for Christmas Eve with no alterations and they were a huge hit. I made them again for Christmas Day dinner and added one thin slice of very finely chopped red onion and about 2 T (maybe less then a quarter of a stalk) of finely chopped celery and they were even better.
This will be my Go To egg recipe from here on out. There is no need to try another one. Thank you!
Very tasty! They were popular at a work pot-luck.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Savory Deviled Eggs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Zesty deviled eggs are a hit at potlucks, picnics, or as a party appetizer.
See how to make zesty, creamy deviled eggs.
Learn simple tricks to making these classic hors d'oeuvres.