Reviewed: Apr. 8, 2012

Very good - I made some adjustments - no onions and cut the sweet relish by 2 Tablespoons.

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Magnus' Momma

Cooking Level: Intermediate

Living In: Aurora, Illinois, USA

Reviewed: Mar. 29, 2012

Love this recipe! I have been using it for years. I am now asked to bring the deviled eggs each year.

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ROBYN2354

Cooking Level: Expert

Home Town: Freehold, New Jersey, USA

Living In: Post Falls, Idaho, USA

Reviewed: Jan. 21, 2012

Good when you want something different. I used 12 eggs instead of 6 and we were please with the results.

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KissBabe

Reviewed: Dec. 30, 2011

Terrific variation adding a nice zest! Thanks for sharing!

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Supporting Member (Click to learn more about Supporting Membership)

Home Town: Urbana, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Dec. 22, 2011

The recipe amounts were too much. It made the eggs sickly. Everything except the mayo amount was ok. Everything else way overpowered it. I believe that cutting the other ingredients by a least 2/3

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Reviewed: Dec. 5, 2011

With the revisions I made to these based on other reviews they were the perfect eggs. I cut the relish down by 1 tbsp and I used less mayonaise than called for (unfortunately I went by sight and did not measure it). I had heard the mixture was too runny but by adding the maynaise last I ended up with the perfect consistancy. The taste was fantastic, the whole plate went and everyone was trying to guess what the ingredients were. Now everyone wants the recipe.

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foodgirl1583

Reviewed: Nov. 30, 2011

Never made deviled eggs before and this was AMAZING! Although I left out the horseradish because I didnt have it but it was still great. Also I increased the onions to 1/4 cup because I love them.

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Reviewer:

mdale

Reviewed: Nov. 30, 2011

These were awesome! I left out the relish because I didn't have any and I thought they tasted sweet enough yet had that kick from the horseradish that made them really great! Thanks so much for sharing, it's a keeper for sure!

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