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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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: May 20, 2009

Too salty according to recipe! First time I didn't read reviews first because I get irritated by the people who completely change the recipe...sigh. Use 1/4 tsp salt! I also like my deviled eggs with a little more mustard flavor. That being said the texture was fantastic!

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Keri

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Reviewed: May 13, 2009

These were easy and great.

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MELANDER

Cooking Level: Beginning

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: May 10, 2009

Very good.

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sid357

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Reviewed: May 9, 2009

too much salt for me. will change to 1/4 tsp next time, otherwise yum! loved the vinegar and sugar in there!

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SHERRIRENEE

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Reviewed: May 7, 2009

I love this recipe. I had never made deviled eggs before because everyone else always made them. This recipe calls for just enough to feed my family and so I use it quite regularly.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: May 4, 2009

I am going to try this recipe, however please remember that the time for boiling eggs depends on your altitude. Takes 10 mins here in southern Colorado took 12 when I lived in Mid Arkansas. This recipe sounds wonderful just wanted to point that fact out as I learned the hard way after moving to CO after living 23 years in AR. *Edit* these are quite tasty if you are looking for a "classic" deviled egg. Thx for the recipe!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 3, 2009

This is the perfect, basic deviled egg. Only thing I added was cracked black pepper.

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JDM

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Reviewed: May 3, 2009

This made deviled eggs the way we all lvoe them here, and they taste like what I think of as "the real thing."

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PORTIANAY

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Winchester, Kentucky, USA

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Reviewed: Apr. 26, 2009

very simple and tasty although the texture of the eggs wasn't quite what i expected. rather than top with paprika, i used a bit of cayenne pepper and black pepper to give it some kick.

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saralovesfood

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Reviewed: Apr. 25, 2009

I followed everyones's advice and scaled back on the salt and the eggs turned out really delicious. I will keep this as my standard Deviled Egg recipe. Thanks everyone for sharing your tips.

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Knancy

Home Town: Detroit, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Apr. 21, 2009

It was good, but like other reviews, I added less salt, approx 1/8 tsp, and I also added sweet pickle relish to it.

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DrValerie

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Reviewed: Apr. 20, 2009

these eggs were very good, I did however add a bit more mayo

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Stacey

Cooking Level: Intermediate

Home Town: Phenix City, Alabama, USA

Living In: Hinesville, Georgia, USA

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Reviewed: Apr. 19, 2009

Quite possibly the best Deviled Eggs I have ever had. The white wine and sugar give this a unique taste - very creamy - very delicious! A+

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marie.m

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

I took these over our inlaws for easter dinner and got RAVES!! My mil who is a picky eater ate 5 before they even made it onto the platter and the next day my husband begged for another batch AMAZING!

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crissy754

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

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Reviewed: Apr. 19, 2009

This was my second time making deviled eggs, but these were far better than the first batch I made! Thank you for this delicious recipe. Note: I only used 1/4 tsp of salt to avoid oversalting as other reviewers mentioned

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