Reviewed: Apr. 14, 2009

Really good recipe! Needs less salt though. I used what the recipe called for and they were WAY to salty but if you adjust the salt to your taste, they are GREAT!! Thank you!

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Holly

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Reviewed: Apr. 12, 2009

These were delish! I made 2 dozen and people wanted more!! Followed recipes exactly, really really good!

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kristen203

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

These were pretty good. I made them for Easter. I would say the salt was fine in it although I added a bit more mustard to give it more zing. At first I wasn't sure about the sugar but in the end I liked it. I did like one viewer suggested and I brought the eggs to boil (with a little oil in it) and then let them sit for 15min with the lid on. Then placed them in Ice water. The shell came off smoothly and the yolks had a nice yellow to them. I mixed the ingredients in a zip lock bag and piped them onto the eggs. Worked great. Thanks for the great recipe!

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Sarah

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Reviewed: Apr. 12, 2009

Tasted like the ones my mom used to make! Classic, easy recipe although I did add more mustard and vinegar to make it a little tangier. Everyone liked them!

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Paige

Cooking Level: Beginning

Home Town: Racine, Wisconsin, USA

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Reviewed: Apr. 12, 2009

eggscelent! Had these for Easter,, can't ask for anything better!

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grandmaBC5

Cooking Level: Expert

Home Town: Fort Belvoir, Virginia, USA

Living In: Naples, New York, USA

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Reviewed: Apr. 12, 2009

some people that ate them think maybe too salty, but I am a salty person so I liked it. If you have sodium sensitive people in your family maybe cut the salt a bit

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KJSQD

Home Town: Noblesville, Indiana, USA

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Reviewed: Apr. 12, 2009

I just made these for Easter dinner, they are gone! My husband gobbled them up. I added a dash of Old Bay seasoning to the mixture and topped with paprika. I only added a dash of salt, and my husband thought they were a bit salty. I didn't think they were salty at all. I'll be making this again and again and again! A keeper!

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DEBMOM

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Reviewed: Apr. 11, 2009

WAY TOO MUCH SALT!!!! I'm going to try again and add less salt. My husband tasted them and he asked me if I was trying to put his blood pressure through the roof. I wished I would have read the reviews.

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Kim

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Reviewed: Apr. 11, 2009

Not only was it too salty, on the other end it had a sweetness to it that just didn't go well with the saltiness. Very strange tasting.

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Hulagirl

Cooking Level: Intermediate

Home Town: Kilauea, Hawaii, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Apr. 11, 2009

Good recipe but please take these reviews about too much salt seriously. I halved the salt and they are still salty so use a little then taste.

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Kimbo

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Reviewed: Apr. 11, 2009

Excellent deviled eggs! My 4 yr old just inhaled 3! I wasn't sure if the kids were going to eat them but they LOVE them , I should have made more. I used apple cider vinegar because I don't have any white. Also they're really salty, I wish I would have read more reviews about less salt, but they're still good. And since I'm from Maryland I top my eggs with a sprinkle of Old Bay instead of paprika.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Apr. 10, 2009

CAUTION: WAY TOO MUCH SALT and I love salt. I doubled the recipe and didn't take the time to read very far into the reviews to see other comments Re: salt. I'm making these for Easter and cannot serve to my guests b/c they are overly salty. I will make again tonight with salt and white vinegar to taste. Otherwise, a great recipe!

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Erin

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Reviewed: Apr. 10, 2009

**please read** way to much salt called for on this recipe!! The eggs would have been the best deviled eggs I had ever had but the salt ruined them. I would put 3/4 tsp. in instead of the 1-1/2 tsp. otherwise, wonderful. Thanks

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chocaholic

Cooking Level: Intermediate

Home Town: Gaylord, Michigan, USA

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Reviewed: Apr. 6, 2009

This is exactly like my family recipe except mine is made to taste. You're looking for a bit of bite from the mustard and vinegar while it's still sweet and creamy with the mayo and sugar.

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ShandiRenee

Cooking Level: Intermediate

Home Town: Lancaster, Wisconsin, USA

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Reviewed: Apr. 3, 2009

I forgot to get mayo at the store and substituted a thick mayo based ceasar salad drsg. and they tasted amazing!

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Kelly

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Reviewed: Mar. 19, 2009

Came out extremely good! This one is a keeper for sure, especially because my hubby practically devoured both plates. :)

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Jessica

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: Mar. 13, 2009

My husband, who usually eats 6 or 7 deviled eggs in one sitting, ate one and refused to touch another. They were WAY TOO SALTY!! Wish I had read the reviews from others first and taken their advice about cutting the salt in half. How disappointing! However, I will try this recipe again with only half the salt, as I do like the general idea and can see where the recipe's author was going with this. Hopefully I'll have better luck next time...

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soki28

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Reviewed: Mar. 7, 2009

I would give this recipe 4.5 actually. My biggest complaint is the salt. I found it WAY too much. Even my boyfriend who is a big fan of salt and adds it to everything said they were too salty for him. The recipe is really good but next time I would use only half of the salt.

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Em

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Reviewed: Mar. 1, 2009

Good base recipe, though fairly mild tasting. I liked the addition of the white vinegar for a bit of zing, and I did cut back on salt based on previous reviews. I prefer some additional texture to my filling, so I added a tablespoon or so of (not-sweet) dill pickle relish, and that helped quite a bit. This will be my standard base recipe from now on. Thanks!

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