Reviewed: Mar. 22, 2008

"Eggs"actly! what I was looking for. Grandma's recipe. Added some kosher dills chopped finely. My five yearold ate 6 of them right away. Thanks we loved them

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ima*mom


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Reviewed: Mar. 11, 2008

It's a good basic recipe but I always do a 1/2 mayo 1/2 miracle whip mix, a touch of yellow mustard and a nice helping of sweet relish. if you dont like that much sweet use dill relish, it's a nice little crunch. I make them for work all the time and people will follow me around taking them from the tray before I get them to the table!!

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Reg927

	Cooking Level: Intermediate Living In: Hazel Park, Michigan, USA
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Reviewed: Mar. 7, 2008

Very easy & basic. I added more Miracle Whip & some Cayenne. I missed the crunch of pickle that I usually use.

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scotdog98

	Cooking Level: Intermediate
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Reviewed: Mar. 2, 2008

Though a good solid recipe, I added some Lowry's Seasoning salt which give these a taste boost.

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JAV

	Cooking Level: Expert Living In: Des Moines, Iowa, USA
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Reviewed: Jan. 1, 2008

A perfect recipe template! I used mayo instead of the dressing ~ everything else was to taste ~ Came out great! Thanks!

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California Cookin'

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Santa Rosa, California, USA
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Reviewed: Dec. 29, 2007

recipe came out good. Used a creamy italian dressing. They all went within a few minutes at the party...

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Emily Ann


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Reviewed: Nov. 27, 2007

All the right ingredients but just not the right amounts. With this recipe you'll have to add more mayo and mustard or you'll have some really dry deviled eggs.

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sweetemmy

	Cooking Level: Intermediate Home Town: Colorado Springs, Colorado, USA
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Reviewed: Nov. 11, 2007

This is a great appetizer. Another option that our family does is dye the eggs to match the holiday in food coloring and water.

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avonkat


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Reviewed: Nov. 6, 2007

This was GOOD!!! I made about two dozen of these for a party and it went fast! I used different toppings: bacon, peppers, baby shrimp, sun-ried tomatoes, olives, whatever I could think of. Will be using this one again!

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Runvs

	Cooking Level: Expert Living In: New York, New York, USA
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Reviewed: Jan. 29, 2007

"salad dressing" usually refers to Miracle Whip, not just any random dressing.

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Mrs. Chapman

	Cooking Level: Intermediate Home Town: Leavenworth, Kansas, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Jan. 8, 2007

To us southerners, the "creamy salad dressing" is Dukes Mayo. To this add some dill pickle relish and perhaps a touch of garlic if you like and they are quite tasty.

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Janine Pace

	Cooking Level: Intermediate Home Town: Chesnee, South Carolina, USA Living In: Hendersonville, North Carolina, USA
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Reviewed: Dec. 9, 2006

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 3rd. It was okay, but where it says "salad dressing," that is really open to interpretation. I used lighthouse ranch, and it overpowered the egg. The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs II" by Mary Brotherton, and "Deviled Eggs" by Margaret Sanders. Margaret's were the unanimous winner.

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AbarJbar


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Reviewed: Nov. 21, 2006

YUMMY! I have been making them this way for years, and whenever I do there are never any left(no matter how many I make).

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Nov. 20, 2006

A little dry and I had to add more ingredients, but I loved the outcome! My trick for the eggs is to set the timer for 12 minutes as soon as the water starts to boil. Then immediately after drain the hot water and fill pan with ice and water--lots of ice. As soon as the eggs are cool (5-10 min) peel and the shell will come off easily. It has always been a no fail way for me!

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Chef Stag

	Cooking Level: Intermediate
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Reviewed: Nov. 2, 2006

When I make these deviled eggs the plate is always wiped clean. I use real mustard not the dry. I also increase all the ingredients except the egg. I like to have extra sauce to pile the eggs high! Very good recipe.

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amandad

	Cooking Level: Expert Home Town: Dover, Ohio, USA Living In: Uhrichsville, Ohio, USA
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Reviewed: Aug. 14, 2006

used "mayo" for the salad dressing, and dijon mustard. Also added a little garlic powder, green relish, and a little of the McLarents Imperial aged cheddar. Yum! :)

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Chelsey E

	Cooking Level: Expert Living In: Queen Charlotte, British Columbia, Canada
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