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Deviled Eggs Recipe

Deviled Eggs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (94)

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Average Rating:

Total Reviews: 94

Showing 41-50 of 94

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  • on January 21, 2008

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    I thought they were so very easy with not many ingredients & the pickle relish added such a zing to the taste. I will make them all the time.

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  • on December 19, 2007

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    Yes...there are more 'gourmet' versions of the beloved 'deloved egg' out there, but...when you need a tried and true tradional deviled egg that reminds you of your grand-mama, this fits! I personally, like more mayo than this recipe calls for, so they are a bit smoother and creamier. If you have a problem with your yolk color (you cooked to darn long, or eggs seperating from the shell without a disfigured egg (use older eggs, and if that is not an option - try this: as soon as your eggs are done boiling (10 min or so...submerge them in ice cold water and smack them against the side of the pot. To this recipe, I might add a dash of onion powder, a tid of cayanne, but...not much to alter for a tasty, reliable deviled egg.

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  • on July 31, 2007

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    Not too much, not too little, just right.

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  • on July 18, 2007

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    My great grandma taught m to make deviled eggs and ALWAYS added 1 3oz can of potted meat to the exact recipe.

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  • on July 14, 2007

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    very easy and very tasty

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  • on July 12, 2007

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    This is very simple and great! Your classice deviled eggs.

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  • on July 10, 2007

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    This is not good, it should be easy, I have made deviled eggs so many times but this is the worst!

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  • on June 29, 2007

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    Easy? Yes. Good? No. These were terribly bland and uninteresting deviled eggs. Certainly nothing I would serve to guests.

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  • on June 28, 2007

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    These were awful. The egg was hard and rubbery and the filling bland and boring. Very poor recipe.

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  • on May 24, 2007

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    very easy. like this very much. thanks for sharing your receipe

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