Deviled Eggs

I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one was the UNANIMOUS WINNER. It is creamy and zesty, but not too much flavor for a deviled egg. The texture and taste are the best I have ever had, and several of the judges said the same thing. I highly recommend this recipe! The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs II" by Mary Brotherton, and "Deviled Eggs" by Barbara. None of them came close.

I had to try this a few times until I got it to what I was looking for. I have a good relish/horseradish recipe - so I was wanting a good classic (creamy, sweet & tangy) recipe. For 12 eggs (heck, if you are going to do all of this work - you might as well make a bunch of them!) I used 1/2 cup regular mayonnaise, 1 tsp. ground mustard (instead of prepared), 2 tsp. sugar, 2 tsp. apple cider vinegar (instead of white), 1/8 tsp. salt, and paprika for garnish. Perfecto! Tip: the day before you make them, place the eggs on their side within the carton (carton lid will have to remain open) so that all of the yolks will center and make nice thick whites. Also, the older the eggs are - the easier they are to peel. Fresh eggs are the hardest to peel!

10 Stars! These were made for Easter dinner, and honestly I wish I had made more. Following the recipe, I boiled six eggs, and easily my crew could have eaten a dozen, but trying a new recipe you just never know...but, this one's worth doubling! Here is what I did: I started with perfect boiled eggs (place eggs in pan with cold water and a bit of oil, bring to a boil and then turn off heat. Cover, and let sit for 15 minutes for large eggs, 17 for extra large. Cool in ice water. You will never have a green egg yolk, and it will peel easily, promise!) I followed the yolk recipe exactly, except for the salt per other reviews. I salted to taste, about 1/8 tsp. Once the yolk mixture was stirred together, I "creamed" it by putting into a plastic baggie and squeezed the baggie to mix, (enlisting the help of nine year old son who had the most fun "smooshing" this mixture)! Then I cut off one corner of the baggie and piped the filling into the egg whites. Beautiful presentation, smooth and creamy and YUMMY! Not too sweet, as others have mentioned, with just the right amount of tart. Top with paprika, and they will think you are the Deviled Egg Queen! Can't wait for summer picnics with this one! Thanks for the recipe!

Delicious. The paparika gave it an extra kick. For easy prep, put the mixture into a plastic baggie & cut the end off, then squeeze into the egg.

These are great! Made 3 dozen. I used almost double the amount of mayo and halved salt due to other reviews. FYI: the fresher your eggs, the harder they will be to peel!! I salted my water because it's supposed to make peeling easier, didn't work! The sooner the "Use By" date is the better.

Waay too salty ....I just ruined a perectly good batch by following the recipe.

The Sugar and White Vinegar add a little something that make this recipie delicious. Give it a try.

Absolutely the best!

Absolutely delicious! I added a tablespoon sweet relish and they were perfect.

These were excellent deviled eggs. They seemed to soften up and "run" just a little bit after having not been out for too long. To combat this, I'd drain the water from a pickle relish if you use it and add a touch more mustard powder. Excellet flavor and ease!