Food Network
Home> Recipes> Holidays and Parties>
Deviled Eggs Recipe

Deviled Eggs

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 15

Showing 1-10 of 15

Sort by:

Newest

  • on November 21, 2012

    Flag

    EXCELLENT, simple and delicious!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 16, 2012

    Flag

    These were great. I did add a touch of the creamy horseradish sauce others suggested.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 26, 2012

    Flag

    i'm from ga. too! i make my deviled eggs the same way, but i add a little sour cream.i love your show trisha!i record every episode.i've always loved your music;now i can enjoy your cooking too!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2012

    Flag

    I just love this reciepe too. Made it for the 4th of July and went so fast wish I made more. I purchased a plastic deviled egg tray with cover at Walmart. It has 20 divisions for 10 hard boiled eggs halved. Just love it. Couldn't imagine not having one.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2012

    Flag

    Loved the deviled egg recipe. Quick and easy for the 4th of July get together.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 13, 2012

    Flag

    I love this deviled egg recipe - it's basic but good! I need to know where to purchase the deviled egg plate and egg carton Trisha used on her show. The white with blue flowers . . . please help!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 09, 2012

    Flag

    Very good basic recipe - but I kick it up a notch with a tablespoon of horseradish sauce - not straight horseradish but the sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 27, 2012

    Flag

    This was my first time making deviled eggs and found this recipe to be great. I would use this as my go to recipe in the future. Definitely worth trying.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 06, 2012

    Flag

    Yummm...one of my favorite "snacks"! But I also tweaked mine. In addition, I add about a tsp white or white wine vinegar & about 1/8 cup chopped green olives with the pimentos. It took some time finding the right tweaks for my taste & these were the key for me.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2012

    Flag

    Ahhhh, the traditional southern deviled egg. I use the same ingredients but add some sweet pickle juice and about a tsp (or so of apple cider vinegar. The vinegar really brings out all the flavors over night.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.