Creamy Deviled Eggs

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really?! These were a runny mess. And very unpleasant looking as well. I had to boil another two eggs to try and get this to hold together. I'd LOVE to see an actual video of this being made to work

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Brilliant blend of flavours!

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this recipe has a great flavor. i used a stone ground mustard because i didn't have smooth mustard and it worked fine. also used regular vinegar and that was fine too. taste great. whipped cream is a great touch.

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I seen this on "My Favorite..." and how Alex raved over these so I thought I'd give a try. Simply AWFUL! Too runny, the worchestershire sauce gives a "brown" color to the yolks, doesn't even taste like egg yolks. I'll stick to my old recipe, sorry Alex :o(

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Simple and perfect!! Dressed it up with some capers and chopped pickles and some pickled chopped jalapeno. A little something for everyone!!

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it's so good thumbs up alex...

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This recipe is very similar to the recipe I grew up enjoying (that my Mother always made. I adjusted the vinigar so they didn't get too runny--I prefer a slightly thicker filling. I love the "travel tip" fro katiekelly430_1. I think that is very cute. I will have to give that a try the next time I take deviled eggs to a pitch-in!!!

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It was a decent deviled egg, didn't really "wow" me but i enjoyed it.

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Good recipe....but I agree that they are a little on the tangy side...maybe use less vinegar next time....I had already only used a little lemon juice.

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I read what somebody wrote about the eggs being too liquidy, so I only used a few drops of lemon juice. I also substituted the cream for sour cream. The eggs were a success!!

Also, a travel tip... I don't own a "deviled egg carrier" so I cut the eggs in half the opposite way as usual. I used an egg carton with curly leaf lettuce in the cups, and put the eggs right in. They looked cute, and it was nice not having to worry about getting my tray back ;