Reviewed: Jun. 15, 2013

I boiled the eggs the day before, then mixed everything in the food processor. Turned out creamy and delish! Topped with chives instead of olives. I actually doubled the recipe because I have some serious deviled egg eaters in this family! This was the first thing to go they all loved them! This is a keeper in our house! Thanks for the recipe Shorecook!

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party chef

Reviewed: May 2, 2013

Best deviled eggs ever! I used a favorite local mustard and just added some scallions, chopped quite small.

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Truly Scrumptious

Cooking Level: Intermediate

Reviewed: Apr. 21, 2013

Delicious!

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Kym

Cooking Level: Expert

Home Town: San Bernardino, California, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Mar. 31, 2013

I loved this. Next time I'll up the hot mustard amount next time.

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ahmom

Reviewed: Mar. 25, 2013

The first thing to disappear off the food table at my last party! Wonderful recipe and so easy. I didn't use hot mustard--just brown spicy mustard and some dijon. YUM

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CALRUNNERGIRL

Cooking Level: Intermediate

Reviewed: Mar. 4, 2013

Great basic deviled egg recipe for the deviled egg novice. I didn't have spicy mustard on hand, so substituted dijon mustard, and used apple cider vinegar in place of white. Delicious!

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jcw75

Cooking Level: Intermediate

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Dec. 26, 2012

I may be bit nuts, but since I didn't have hot sweet mustard, I made Hot & Sweet Mustard from another cooks site (none on AR yet) for the one teaspoon called for here. I used extra large eggs, so the mixture was too dry to pipe until I added a second teaspoon of the hot sweet mustard. With extra large yolks, I think next time I'll add an extra teaspoon or so of mayo to make it a bit creamier. It is a nice change from the standard deviled eggs.

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Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Reviewed: Sep. 17, 2012

Perfect

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jillyjill621

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

Reviewed: Sep. 10, 2012

So I didn't want deviled eggs, just eggs to eat with some toast. This was perfect! I followed the recipe exactly except for going a tad short on the mustard and for using the whole egg in the mix. Yum! Thanks, SHORECOOK!

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