Made these for Easter for the first time. It was a last minute change of recipes, and I hit a home run. I didn't have fresh parsley on hand, so I garnished with very light sprinkle of paprika. Next time, I will be sure I have parsley, because I think it would only add to the deliciousness. The other deviation I made was to follow some of the other suggestions and grate the red onion rather than mince it. And that became my only "issue" with these eggs. First of all, I used our home grown chicken eggs, so the yolks are much more yellow than store bought eggs. Then, when I grated the red onion, it turned into a slurry of greyish looking yuck. In spite of my better judgement, I added that to the bright orange yolks, and the result was just what I should have expected - not a very appetizing color. Next time, and there will be many next times, because everyone loved these, I will mince the onions as the recipe calls for - that will eliminate some the the juicing I got when I grated the the onion. If I decide that I like the grated onion better, I will experiment with a non-red onion. I have been looking for the "perfect" deviled egg recipie, and I think I found it. Thank you for sharing this Stephanie V!
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Made these for Easter for the first time. It was a last minute change of recipes, and I hit a...