Deviled Eggs

From: ~Nimz~

On May 12, 2008

Excellent deviled eggs. So simple yet full of flavor. Thanks so much for sharing this keeper.

From: Chef #577249

On May 11, 2008

Love them....Simple and taste so good. I am always asked to make them for get togethers. I love that they are so simple with simple ingredients. The ones with all the vinegar and radish just take away from the egg. This is perfect

From: LonghornMama

On Mar 19, 2005

My favorites! An excellent basic deviled egg. You can add bacon, shrimp, chives, crabmeat and pimento but I don't cause to me, these are perfection! Except with Hellmann's mayo and 1 1/2 T sweet relish, 1/8 t salt. Here are some great tips on cooking and peeling eggs that I found in Southern Living: Place eggs in a single layer in saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes. Pour off water. Add about 1 inch cold water and several ice cubes to the still warm eggs in the saucepan. Cover pot and shake vigorously so the eggs will crack all over. Peel under cold running water, starting at the large end, the air pocket there will give you something to grip. Thanks, Nurslinda, these are awesome!

From: ninja

On Mar 12, 2004

I have to echo others' comments: these are just like the deviled eggs I've always made, except I never added the mustard. Your recipe gives me a way to zing them up without making them dry. Excellent! Thank you.