Classic Deviled Eggs

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This is a great classic recipe for deviled eggs. The people who made fun of it and gave it a bad review should be ashamed of themselves. Some people don,t like all the wierd ingredients in some recipes and prefer the basic simple recipes we had growing up. If it doesn't appeal to you, why don't you just keep looking and keep your comments to yourself as I am sure you did not even try the recipe.

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I added some dill, a little more pepper and some fresh bacon bits and these are the best. I mixed the egg in last. I put it in all in a baggie and could put them all together when I was ready. Just cut the corner of the baggie and you have a 'ready made' pastry bag.

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Thanks for providing the classic recipe for deviled eggs. As a child, my mother always made them this way and they are quite good. I have never heard of adding parsley. Some seem to frown about this recipe, but I don't think they realize how many viewers, particularly young ones, do not have these basic, classic recipes. For many recipes (such as comfort foods, it's difficult to improve on the basics.

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I've always just eyeballed my amounts for deviled eggs but this is perfect! Also, I had never used vinegar and love the zing it adds. Good timing for boiling the eggs. They stay a nice bright yellow color with no green rings.

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I love deviled eggs but i found that while eating them i could taste the vinegar

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This how my grandpa taught me make deviled eggs and I have never varied. Simple is always the best. I get asked to bring my deviled eggs to most parties we attend and I am making them for the 4th of July party we are attending tonight. Sometimes we forget the classic recipes and need someone to remind us of them. Thank you Food Network for doing this! I hope you bring back more classic recipes!

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This recipe was very simple, but they turned out great!

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I am just now starting to cook. I am always looking for great easy recipes to take to parties. I live in a small apartment and my kitchen is tiny. This young woman is showing me and my friends lots of simple recipes to tackle and they all taste great. thanks

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Very tasty and I loved how they stayed bright yellow. In the past I've always added minced onion, but didn't really miss the onion at all in these.

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It was nice to print and give to my 10 year old daughter. It is a different boiling time that we usually use and it works. I make them by eye and had no idea what measurements to tell her and she didn't like all of the fancy variations. It is dissapointing that some forget that the food network is for all levels of cooks.