Creamy Deviled Eggs

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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 ;

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These are a bit on the tangy side but a good basic recipe. Very creamy and old fashioned tasting.

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I followed this recipe exactly. It was pretty good, but too runny and too lemony. It wasn't my favorite, even though the recipe contained really good, traditional deviled egg ingredients. Will have to try another recipe for deviled eggs before Easter.