Recipe by Mary Brotherton
"This recipe is the result of years of trial and error. It is an Easter tradition in our house. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down. Adjust the vinegar to taste."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
leaves of lettuce
These were excellent and easy to make!!! If using fresh eggs, put lots of salt in the boiling water to make it easier to remove the shells.
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 came in 2nd. It was okay, but a little dry and plain. If I had deviated from the recipe it would have been better but it was still just a plain base recipe. The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs" by Barbara, and "Deviled Eggs" by Margaret Sanders. Margaret's were the unanimous winner.
The amount of vinegar in this recipe has been updated from 3 tablespoons to 1 teaspoon. We suggest adjusting the amount to taste.
Happy cooking! The Staff
Super recipe, and here are the modifications that I made:
2 Tablespoons of mayo.
1/2 teaspoon of mustard
1 Tablespoon of chopped sweet pickle relish
Left out paprika (doesn't work for us)
No lettuce, we don't make a big presentation, we just want to eat it.
I'd been searching for a GOOD deviled egg recipe for a long time. I knew SOME of what my folks use to put in theirs, this recipe worked with the above additions. With tons of appetizers out there, the eggs were gone within the first hour - high praise indeed.
I LOVE deviled eggs and this is a good basic recipe. I added more mayo, as I like the consistancy creamier. I also seasoned with a little garlic and onion powder and a bit of cayenne for an added kick. Because I was taking this to a dinner party I put the mixture into a pastry bag and piped with a star tip. I served the eggs on a bed of baby spinach leaves. Thanks for a great recipe Mary!
I love deviled eggs - they're a classic that just screams summer! I use white wine vinegar vs. plain white vinegar because it's a little milder. I also use dijon mustard and add sour cream along with the mayo to make them creamier plus a dash of hot sauce for good measure. These go quick at BBQ's so be sure to make a lot!
I definietly had to tinker with this one a bit! The vinegar was a nice little kick...But I had to add more mayo because the filling was very dry. Then I had to add more mustard because the extra mayo began to overpower the flavor of the mustard. Not a bad recipe, but I'll continue searching for a better one.
This is a good recipe, however we like our filling creamier. I liked the flavor the vinegar imparted, so I added a touch more of the vinegar and more mustard, mayo and a bit of prepared horseradish sauce. Yum! Thanks Mary.
* Percent Daily Values are based on a 2,000 calorie diet.
Deviled Eggs II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 62
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Zesty deviled eggs are a hit at potlucks, picnics, or as a party appetizer.
Simple deviled eggs are stuffed with crab then topped with even more crab.
See how to make zesty, creamy deviled eggs.