Reviewed: Apr. 17, 2012

Love them. Made them as suggested per recipe.

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Reviewed: Apr. 9, 2012

I made these yesterday. I only used 2 pinches of sugar in a double batch because we prefer only subtle sweet. These eggs are tangy and delicious the way deviled eggs should be. Thanks SHORECOOK for the staple recipe.

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AllieGeekPi

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Reviewed: Feb. 24, 2012

When i make these eggs literally EVERYONE at the the party love loves them. Even the people who have always disliked deviled eggs were impressed! I must say thank you thank you thank you to you for inventing them! Also its a good idea to have a bowl of extra green olives on the side for those who would like more olives :)

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rebel4lif

Reviewed: Jan. 22, 2012

Too sweet but still pretty good. Next time I'll try half the sugar. I always use fat free plain yogurt in place of mayo- turned out well in this one!

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danelle

Reviewed: Dec. 24, 2011

It's true. These are the best you can get. The olive on top is a MUST. Best deviled eggs we have had yet. Wow.

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FrackFamily5

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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Nov. 24, 2011

Soooooooo good! This was my first time and I am a hit. Thank-you for your wonderful recipie!! Happy Thanksgiving!

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Andrea Marie

Reviewed: Nov. 22, 2011

Wonderful Deviled Egg recipe. We love deviled eggs and I love trying different types. I liked the sweet-spicy combo in this one. I didn't have the type of hot mustard called for in the recipe, but I did have takeout packets from the Chinese restaurant. The mustard packets worked great. I chose not to add the olive as we don't care for them. I served these delicious eggs along side Scott Hibb's Amazing Whisky Grilled Baby Bake Ribs and Scalloped Potatoes and Onions, both from AR. Thanks SHORECOOK for sharing your recipe, these will be made again!

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Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Oct. 30, 2011

These are really wonderful eggs. I have made a lot of deviled egg recipes and these are the best. I take these to all sorts of events and they are always very well received. I follow the recipe exactly except that I don't top them with olives (I don't care for them much.)

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Reviewer:

Kayla

Cooking Level: Intermediate

Reviewed: Oct. 28, 2011

Totally yummy! Last minute addition to my dinner party. We soo loved these. And my kids gobbled them up. As well as the dinner guests. I made this and another deviled egg, and both were great for the dinner party we had. I wouldn't change anything at all with this recipe. And funny thing about this, the spider...sending hubby to the store for green olives..the typical green olives stuffed with pimentos...he came home with a can without and they tasted like black olives...but that's okay...they worked. Thanks Shorecook...this was my favorite!

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mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Oct. 8, 2011

We love things spicy and loved these eggs. I used regular mustard and some VERY HOT mustard that we purchase from a local specialty story. My mom always put an olive on her eggs. I wouldn't make them any other way!

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