141 Reviews of Deviled Eggs

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.

From: foodtvfan

On Dec 22, 2005

Delicious deviled eggs. Made the recipe exactly as written. It is very close to my own deviled egg recipe except I usually add 1 teaspoon horseradish to give the eggs a little zing, and I use a little more Miracle Whip. I use an empty egg carton (lined with plastic wrap if it is cardboard carton) to transport my deviled eggs to a party then transfer them to a lettuce-lined serving plate. Thanks for posting. Made these again and cut the cooked eggs in half the way they stand in the egg carton; they fit better in the egg carton for transporting.

From: Distant Goddess

On Nov 27, 2003

When I first saw this recipe I was a bit turned off because of the relish, and my family had never had Deviled Eggs made that way. I decided to give it a try though, as it was my first time making Deviled Eggs. I upped the recipe for 32 eggs, because I was making them for a family get together. I was so pleased to see that everyone had finished all of my Deviled Eggs and my Aunt's were not even a fourth gone! They are really sweet and have a great zing to them, that's not too strong. I myself added a bit more mustard, because I couldn't taste it enough for my preference. I will definatly be making these again. Thanks so much for the recipe!

From: grannyhoff

On Jan 11, 2004

These are great. The taste can't be beat. Very easy. May try using it as a base for deviled egg sandwiches, adding a little chopped celery and using the whites too. Have made this a lot in the last month. Hubbie really likes them.

From: BirdyBaker

On Dec 26, 2004

Made these beauties Christmas Eve to serve to my visiting relatives. They went over AMAZINGLY! My uncle...a deviled egg fanatic... kept gobbling these up and commenting on how great they were. Even the pickiest eaters loved these. It must have been the added relish. This was the first plate to empty! Will definitely be making these again! Thank you!

From: Donna

On Apr 21, 2003

eggggggggggggsellent! the first deviled eggs that I ever liked! I make them for the family and always think how ikky they are, I made this recipe because I only had Miracle Whip in the house from some other recipe I made awhile ago, I really, really liked these... while I am usually an anti pickle in a recipe kinda girl, I have to say that I think that is what made these so good! Wow,I have aquired a taste for brussel sprouts and deviled eggs all in one year.... what's next? liver???? ;P

From: CountryLady

On Apr 22, 2003

I never knew the amounts but this includes all the ingredients my mother used in her devilled eggs. The only change I made was using Hellman's - but thats just my preference. Thanx Linda!!

From: Lizzybob

On Mar 21, 2005

This is how I make my Deviled Eggs. Miracle Whip is the only way to go! After I paprika them, I top my eggs off with a slice of pickled jalapeno pepper (it's the Texan in me - we like it hot).

From: Rhonda *J*

On Jul 6, 2004

I doubled the recipe to serve at a birthday bbq supper, none leftover. The only thing I wondered about is it says 3 tbsps. miracle whip in the recipe and 2 tbsps. in the directions? I did not catch it in the directions until afterwards, which I re-read cause I did wonder if the filling could have been just a little firmer than it was. So, for that reason I will try going with the two tbsps. next time. The taste was right on though and they were enjoyed, Thanks!