Reviewed: May 11, 2012

Yum, yum, yum. No need to change anything, the recipe is just perfect.

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Reviewed: May 10, 2012

This is a great recipe. Very different from the deviled eggs I usually make which has sweet relish. I think these are better.

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Summer Lynn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 27, 2012

I loved the recipe, family said it had too much mustard, I think they are nuts, they just don't like mustard, I do. Other than that they turned out great, my first time doing these and it was easy and quick! Thanks for posting the recipe!

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BW33511

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Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Reviewed: Apr. 16, 2012

I made these for Easter. My first time ever making deviled eggs. They very delicious! Will definitely make again. Thanks.

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sunset5588

Cooking Level: Beginning

Home Town: Oxnard, California, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Apr. 15, 2012

I just figured out that I do not like garlic in deviled eggs. I am sure many do, so please ignore if you think you will like. If not, here is what I did for scrumptious eggs: I substituted red wine vinegar for white wine, used regular mustard instead of dijon (did not have any) and used twice as much mustard. The most important is I substituted a mix of purple shallots, chives, tarragon, and dill weed for the dill. And I used 1&1/2 teaspoon instead of 1 teaspoon of dill weed. Finally, I sprinkled sweet hungarian pepper sprinkled on the top. My guests loved them.

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Aimee

Cooking Level: Intermediate

Living In: Hermosa Beach, California, USA

Reviewed: Apr. 15, 2012

This REALLY impressed my family. Granted, they tend to love things that have vinegar and dill; but this is still mild enough for picky people. I would recommend making these a day before so the flavors adjust, though.

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myboyjack

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 10, 2012

I boiled a dozen eggs to make deviled eggs with Easter dinner. Was skimming through recipes and tried this one. The 24 halves were GONE in no time. Wonderful recipe! I would have never thought to try dill. Thank you!

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Rhonda423

Reviewed: Apr. 9, 2012

These were delicious! I was out of regular mustard so I was searching for a recipe that called for Dijon mustard and I found this one. Because I was making the chicks for Easter, I left out the dill. They were loved by everyone (even the one that doesn't like mustard). No leftovers here and I made over a dozen. Thank you for sharing.

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SHARBEAR613

Reviewed: Apr. 8, 2012

Wow! Very good recipe! My mother-in-law had told me she just used mustard and mayonaise in her deviled eggs, so for 20 years now that's all I've used to make deviled eggs. Today, I thought maybe there's something else I could add to give a subtle kick. I did a quick search and found this recipe and knew it was be just what I was looking for to give this comfort food and extra boost. I used rice vinegar like a reviewer said, and otherwise kept overwise kept everything else the same. My husband said they were the best deviled eggs he ever had. Just what I was looking for!! Delicious and savory!!

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momof4paj

Reviewed: Apr. 8, 2012

I made this with balsamic vinegar and followed the rest of the recipe exactly. I refrigerated them overnight and tasted them today. Oh my; oh my, this must be heaven. This is wonderful, best I ever tasted!

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