Reviewed: Nov. 24, 2009

awesome deviled eggs!

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Ashley

Cooking Level: Expert

Home Town: Monticello, Arkansas, USA

Living In: West Monroe, Louisiana, USA

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Reviewed: Oct. 25, 2009

I needed to add more mayo and also needed salt.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Oct. 24, 2009

Great basic recipe! I added a bit of sweet relish (just enough to give a hint of sweetness), a little more mayo, and sprinkled the paprika on top rather than mixing it in.

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glittergirl94

Cooking Level: Expert

Living In: Franklin, New Hampshire, USA

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Reviewed: Oct. 18, 2009

Pretty good, I added a few things of my own, such as dill weed to give it a zippy taste.

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JEN3404

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Reviewed: Oct. 7, 2009

A very basic recipe. I'm not a big fan of mayo so I thought this recipe would appeal to me. I definitely would add at least an extra teaspoon of mayo.. the consistency just wasn't right. Otherwise.. a fine standard recipe that leaves a lot of room for you to be creative with.

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Meenes

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Reviewed: Sep. 15, 2009

These were really tasty, I'm pregnant and they really satisfied that craving. I did a few of my own tweaks -- I added a little bit more mayo than asked, I sprinkled paprika over them at the end instead of in the middle, put a dash of pepper and a splash of white vinegar as well. Topped it all off with a sliced olive..Came out great, I put the mixture in a ziploc back and cut the tip off and it was so easy to fill the halves. Definately a hit, will be making them again. My husband is not a fan of deviled eggs but he wolfed these down. Thanks for a great recipe!

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klanglois

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Reviewed: Aug. 22, 2009

This recipe as written is bland and the filling is too dry. My family loves deviled eggs and this recipe only got an average rating from them as well. Next time would try some of the additions from other viewers to give this basic recipe a little more moisture and flavor.

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GrammyG

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

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Reviewed: Aug. 22, 2009

I think simple is best when making deviled eggs; however I did add salt and pepper.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Aug. 19, 2009

Not the best in my opinion, I definitely prefer prepared mustard instead of Ground mustard.

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dfurst

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Reviewed: Aug. 17, 2009

Very tasty, very basic deviled egg recipe. Nothing spectacular, but nothing bad about it. Awesome for a beginner! Next time, I will jazz it up some.

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srrh

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Aug. 16, 2009

Very simple but very good recipe. Used regular mustard instead of mustard powder. Always easier to put filling in ziploc/sandwich bag, snipping corner and using that to fill eggs.

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Bayou Gator

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jul. 30, 2009

I grew up on this recipe, my this is how my grandmother made deviled eggs, but she never wrote it down. I've been looking for it, but everything I have found up until now has all sorts of extra stuff in it, but this is how it should be done! Nice and simple, the way I like it.

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smile5210

Cooking Level: Intermediate

Living In: Poughkeepsie, New York, USA

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Reviewed: Jul. 7, 2009

This recipe wasn't bad. I used a mixture of light Mayo and miracle whip, which gave it a slight zing. I also used smoked paprika to (obviously)give it a nice smokey flavor, which I thought was tastey. Regarding the review above; the tint of the yolk mixture doesn't matter so much if you sprinkle more paprika over the eggs when finished, like the picture above.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Jun. 21, 2009

This is a good basic egg recipe but boy do I wish I had read other reviews before making it. DO NOT put the paprika in with your egg yolk mash. The paprika turns the filling this weird orange color. It is VERY unattractive. I made them for a bridal shower and (whereas they taste fine) only about 3 or 4 of the eggs got eaten because of the appearance.

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JOANNH13

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Reviewed: May 26, 2009

Followed other reviewers' suggestions and used prepared mustard and just sprinkled the eggs with paprika afterward. This was so easy and the eggs were gone the next day. The only thing I would do differently is add a pinch of salt to the yolk mixture.

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DMM104

Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA

Living In: Philipsburg, Pennsylvania, USA

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Reviewed: May 25, 2009

I threw this recipe together while I was having a picnic. I used all the 'suggestions' including using ice water to cool them more quickly AND added the tsp of vinegar to give it a little "kick". They were a huge hit but the best suggestion was to put the filling in the sandwich bag and squeeze it into the halves...I know it seems simple but to a beginner like me, it saved me a HUGE mess! I also impressed my guests with such a great idea! Also, I didn't follow the instructions by measurement, I did all ingredients by taste. The only reason I didn't give it 5 stars was because I personally like mine with a little spicy kick - I guess horseradish is where I would have gotten that but didn't have any on hand. They really did turn out terrific, made 36 deviled egg halves, all were devoured within 30 mins... I'd say they were a hit!

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Bonnie

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Reviewed: May 24, 2009

These were prety good, but I think I've had better.

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hilda

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Reviewed: May 22, 2009

Has anyone ever seen orange color filled deviled eggs? Neither have it. This recipe called for 1/2 teaspoon of paprika...ruined my deviled eggs for a party I have tomorrow.

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myfatherthechef

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Reviewed: May 13, 2009

Great basic recipe, and thanks for posting! I remember my first try at this. I used too much mustard and salt... So I cut it (literally) and added a bit of sweet pickle juice from gherkin jar and a dab of honey. People raved at the company potluck and all wanted recipe (even though there were 4 other deviled egg bringers). I wish I knew the exact measure of ingredients, but I just "winged it", LOL! I told them it was a family secret, hehe. Doubt I could ever reproduce the exact taste.

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