Reviewed: Dec. 20, 2007

I did not care for these eggs. They definetly seemed like they were missing something. Would not make again.

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Reviewer:

Cooking Level: Beginning

Home Town: Owensville, Missouri, USA

Reviewed: Dec. 13, 2007

My friends RAVE about these eggs and beg me to make them for all our parties. They taste great! If you like a bit more tang, add a little more vinegar and mustard.

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Zo Zo

Cooking Level: Expert

Living In: Cape Coral, Florida, USA

Reviewed: Dec. 13, 2007

Been using this recipe for two years and it never fails to deliver!

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Tina

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Newark, Ohio, USA

Reviewed: Nov. 26, 2007

These were pretty good. I will make them again, but next time I will add more mayo to make them a little creamier. Otherwise, these were great!

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Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

Reviewed: Nov. 24, 2007

I made this as an appetizer for Thanksgiving. No tweaking or modifications needed here. Taste was dead on. This is a cheap crowd pleaser. I'm only sorry that I didn't double the recipe. I don't time how long the eggs have been boiling to determine doneness. I lift an egg out of the boiling water with a spoon and observe how quickly the water evaporates on the surface of the shell. When the water on the shells evaporates within 2 seconds, I submerge them in cold water for easier handling.

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Baybee Caix

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Nov. 21, 2007

The recipe is a good base -- but as is, its not as delicious. The mayon is WAY too little--as well as the vinegar. I think most people like deviled eggs creamy and when I used the ingredients it was very dry. I had to add more mayo, vinegar--and for flavor I added some minced onion and spicy brown mustard, and a bit extra of pepper. After that it was GREAT!

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Melissa

Cooking Level: Intermediate

Home Town: Brentwood, New York, USA

Living In: Bay Shore, New York, USA

Reviewed: Nov. 16, 2007

This is almost the exact recipe that my mother used when I was growing up and the one that I use now. The only change (very necessary) is to add 1 tsp yellow mustard. Don't use the mustard recommended in the recipe and make sure to use 1 tsp and you'll be very happy!! Up the mayo too if desired. Dry isn't good. Enjoy!! You'll get rave reviews!

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Reviewer:

Kari

Reviewed: Sep. 5, 2007

I used this one for a family cookout at my Grandparents house. They were awesome.

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Reviewer:

YaYaJessi

Cooking Level: Intermediate

Home Town: Milan, Michigan, USA

Living In: Toledo, Ohio, USA

Reviewed: Aug. 10, 2007

I like to add a little extra mustard and some chopped up dill pickle to add an extra kick! But recipe is delicious on it's own as well.

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Amy N

Cooking Level: Intermediate

Home Town: Florissant, Missouri, USA

Living In: Saint Peters, Missouri, USA

Reviewed: Aug. 3, 2007

Good recipe. I added sweet pickle relish (1 generous tbls.) and Tabasco sauce. In addition to the paprika, I sprinkled dried parsley on top of the eggs. I used a cake decorating tip and a pastry bag to pipe the filling into the eggs.

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