| Reviewed by: |
Date Posted: 11/21/2009 2:49:25 AM |
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Comments:
These deviled eggs are the same as i make only i add a tough of paprika on top for extra flavor. |
| Reviewed by: iAlyssa |
Date Posted: 9/5/2009 2:10:31 AM |
Rating:  |
Comments:
very salty |
| Reviewed by: sailorwannab |
Date Posted: 7/26/2009 1:56:01 PM |
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The variations are almost endless but Miracle Whip should be banned. Many otherwise excellent recipes are ruined by this noxious sweet/tart chemical compound. For deviled eggs, as in most recipes calling for mayonaise, home-made is best. It's not that hard to learn to do and the result is very rewarding! |
| Reviewed by: cookatheart |
Date Posted: 4/12/2009 7:01:04 AM |
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Comments:
These eggs were okay. I use only Miracle Whip and Wishbone Italian Dressing in mine. The eggs have a zesty taste. Sprinkle tops with paprika. I'm asked to bring them to covered dish dinners all the time! |
| Reviewed by: sue in ne |
Date Posted: 12/5/2008 12:48:41 PM |
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Comments:
These are great! I add a drop or 2 of Tabasco and a dash of Worcestershire sauce. On top use whatever seasoning you like - I may use paprika, season salt, lemon pepper, cayenne, or parsley. These are better than Mom's according to DH |
| Reviewed by: sllbaskets |
Date Posted: 8/7/2008 5:42:59 PM |
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Comments:
This is a good basic recipe but I add horseradish for a kick and blend everything in my mini foodprocessor for a smooth filling. |
| Reviewed by: poppi |
Date Posted: 7/31/2008 7:02:38 PM |
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Comments:
This is how I've been making my deviled eggs for years. I sometimes use liquid mustard or pickle relish to adjust the consistency which is also very good. |
| Reviewed by: BayShoreBoy |
Date Posted: 6/16/2008 9:30:39 AM |
Rating: |
Comments:
Good appetizer that looks like you worked hard at producing. Add a couple of spoons of sweet relish to make less chalky and add some crunch. Place mixture in a ziplock bag, cut one of the ends out and use as a disposable pastry bag. Nice, controlled presentation. |
| Reviewed by: Sandi1956 |
Date Posted: 6/15/2008 7:28:02 PM |
Rating: |
Comments:
very good. Also try adding about 2 tablespoon of Italian Salad dressing and a pinch of sugar. |
| Reviewed by: qqb |
Date Posted: 6/15/2008 6:55:30 AM |
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Comments:
This tastes like nothing but oversalted hardboiled eggs to me. Yuck! |
| Reviewed by: rzberrysun |
Date Posted: 6/15/2008 5:28:14 AM |
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This is a good basic recipe, but in the South we make it with regular bottled mustard, never dry mustard. Spicy brown or regular yellow...it gives it the right flavor and additional moisture. I wouldn't add any salt, there's plenty salt already in the other ingredients. We just use a fork to mash the yolks up good and a spoon to fill the egg cups. No need to make it harder than it needs to be, we like to keep things simple. Adding some sprinkles of paprika on top makes a nicer presentation. Some other variations others have suggested might be fun sometimes, but the basic recipe with bottled mustard and no added salt is the gold standard anyone can make with great results. |
| Reviewed by: crust top and bottom |
Date Posted: 3/30/2008 1:58:03 PM |
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Comments:
Great at any type of get together, party, card party, pool party, etc. |
| Reviewed by: amy425 |
Date Posted: 12/23/2007 4:03:47 PM |
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Everyone loves this recipe! People always ask me to bring my deviled eggs to events! |
| Reviewed by: Gables |
Date Posted: 7/27/2007 5:39:56 PM |
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Too dry as well as too salty. Need a better receipe... |
| Reviewed by: freshstove7 |
Date Posted: 7/4/2007 8:18:33 PM |
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This is the gold standard for deviled egg filling although I often add some ground dill weed. |
| Reviewed by: Chef John |
Date Posted: 6/28/2007 9:41:24 PM |
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Comments:
I have rated this one rather low as I would like to see the addition of a little sugar. I like to ues a screened colandar and grate the yokes to assure a fine mixture and then pipe the mixture into the 1/2 egg, giving it a more eye appealing result. Why Dry Mustard? Why not just yellow mustard as we have that in supply this time of year. One or two drops would be plenty. Chef John... Minnesota |
| Reviewed by: Rleeb77 |
Date Posted: 6/14/2007 1:48:23 PM |
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Comments:
An easy hint that I learned is to put all the ingredients for the filling into a large zip baggie (gallon size if you make as many as I do at a time, but for this amount, a quart size or sandwich size should be PLENTY big enough), and, rather than mash the yolks with a fork (dirtying a fork and a bowl), just squish the yolks up before you add the other ingredients (kids LOVE to do this!), and then toss in the other ingredients and squish around. You can bring the bag of filling to the party without worrying that the beautiful eggs you just made will be ruined - when you get to the party, just snip the corner off the bag, and squeeze the filling into the eggs - like a pastry bag! |
| Reviewed by: LizzyC |
Date Posted: 6/13/2007 4:42:20 PM |
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Comments:
Great basic recipe that is just like "grandma" used to make. I like to add a little sweet pickle juice (just a dash of liquid from the jar), and paprika. |
| Reviewed by: beccamonna |
Date Posted: 4/11/2007 1:33:31 PM |
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Comments:
These were really good although it seemed they were missing something. I put paprika on top and that helped a little, but still missing something. |
| Reviewed by: Yvelle |
Date Posted: 3/12/2007 11:15:26 AM |
Rating: |
Comments:
This recipe is okay. It is missing the specialty of tuna fish and cayenne pepper. Now those are deviled eggs with a kick. Anyone reading this try it with one can of tuna and 4 dashes of hot pepper sauce. More hot sauce if you dare. Sprinkle paprika on top to look pretty. |
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