Reviewed: Sep. 5, 2009

Every time I make these they are gone within minutes. Thanks for this recipe!!

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tommy

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Reviewed: Sep. 3, 2009

Very good deviled egg recipe! Wonderfully tasty!

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IrisRose

Cooking Level: Expert

Living In: Okarche, Oklahoma, USA

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Reviewed: Aug. 23, 2009

the trick I never knew till now...sugar and vinegar and whipping the yolks...wonderful!

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chic749

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Reviewed: Aug. 19, 2009

I didn't use 1/2 teaspoon of salt because of the reviews I had read, I just used probably 1/4 teaspoon, also, too much sugar for us. Will stick with my old way of sweet relish, mayo, sprinkle of garlic salt and pinch of cayenne.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 2, 2009

My whole family loves this recipe, especially the kids. I use capers in it in addition to the other ingredients, it balances out things well.

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Kellidoscope

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Reviewed: Aug. 1, 2009

Way too much sugar for me. I didnt have paprika on hand..maybe that would of balanced things out. So i only gave it 4 stars being that it might of been my falt.

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sweettooth55

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

Way too salty. I would suggest using half the amount of salt. I will make again just using half the salt.

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KellyD

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Reviewed: Jul. 18, 2009

I used seasoned rice vinegar and wish I had cut down on the mustard. Really very good though!

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HNRAKO1

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Reviewed: Jul. 10, 2009

These were so yummy. I used white rice vinegar and brown spicy mustard, turned out fantastic!

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jul. 6, 2009

Excellent. Didn't change a thing and received many compliments on them.

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The Big Tee

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Reviewed: Jul. 5, 2009

We made 3 versions of deviled eggs-- this recipe, a garlic based one and a horseradish based one, and this recipe was the best of all 3 by far. We served them at a party and this recipe was gone first. Delicious!!!

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Magra2000

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Reviewed: Jun. 26, 2009

This recipe is delicious! I've always loved my mother's deviled eggs and I was afraid to even try to make some that would compare to her's. This is it! WATCH THE SALT CONTENT... the second time I made them I added a little too much salt. 1/8 tsp is plenty. Also I let them sit and then poured cold ice water over them and let them sit for 15 min as per other reviews. They peeled nicely. I hit them on the counter and then roll back and forth until the entire egg shell is broken up. Kind of like how you get a lemon or lime ready to squeeze. I've made them twice... the first time I doubled the recipe and took them to a potluck. They were gone in minutes. Quick, easy and delicious!

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MANDATOM

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Reviewed: Jun. 24, 2009

I reduced salt to 1/8 tsp instead of ½ tsp which was originally called for per other reviewers’ advice. Otherwise, I followed recipe exactly with Cayenne Pepper in place of paprika for a more spicy flavour. Found consistency of final egg mixture a bit watery, so cannot pipe out professionally-looking deviled eggs as I had hoped for. Also, some egg yolks did not center properly (albeit my horizontal position in egg-case at room temperature hours prior to hard-boiling per advised). Otherwise, deviled eggs tasted so excellent… more so when patiently waited till next day. So, a 4-star for you!!

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LilyLoves2Cook

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

These were fantastic! I am so glad that I read Abarjbar's review as I spent a lot of time comparing all of the deviled egg recipes on the site. This one looked good but I wanted something a bit spicier so I made minor changes to the recipe. Instead of regular mustard, I used dijon mustard & instead of white vinegar I used white rice vinegar. I used a dozen eggs to make 24 deviled eggs & they were immediately consumed at our Father's Day BBQ. Everyone raved about them; I have never seen such excitement over a deviled egg, it was crazy! Even the kids ate them. The horseradish in the dijon mustard added just enough "kick" without being over-powering. The rice vinegar is more subtle than regular white & it complimented the other ingredients nicely. As other posters have suggested, immediately put the hard-boiled eggs in ice water; this will help prevent the yolks from turning green around the edges & will also make them easier to peel. I will be using this recipe from now on!

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Loves 2 Cook!

Cooking Level: Expert

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Reviewed: Jun. 12, 2009

This was a wonderful and easy recipe! I enjoyed it very much and so did the rest of my family. The only change I made was to use apple cider vinigar instead of white. Thank you for sharing! :]

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Miss Blurton

Cooking Level: Expert

Home Town: Camdenton, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 10, 2009

Waaaay too salty! I thought that was a lot of salt when I was making them, but put it in anyways. Definitely would cut the salt amount in half! Otherwise they were good.

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aebaker

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Reviewed: Jun. 8, 2009

This recipe was fabulous, and I wouldn't change a thing about it! This will be my new deviled egg recipe for all family gatherings!

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Indiana Kate

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Reviewed: May 31, 2009

Great recipe! Mine came out a tad salty, but we still gobbled them up. Thanks!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 31, 2009

Very nice, basic deviled eggs. I didn't add the salt because of other reviews; it still ended up well.

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Flying Sagittarius

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Reviewed: May 25, 2009

I was a bit bummed by this recipe. I followed the recipe exactly, which was a mistake. I piped the mixture into the eggs and tasted what was left in the pastry bag. It tasted fine. I covered the eggs and refrigerated them for about 3 hours until dinner. I couldn't resist sneaking one and was shocked at how salty it was. I think if they were eaten right away it wouldn't have been a problem. As it was, I warned everyone and they took their chances. If I make these again, I will seriously cut back on the salt - 1/8 tsp. or less would be adequate.

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