I've been using this recipe for over 20 yrs. It's my go-to for deviled eggs. Why fix what isn't broken? The family loves them and I find them fast and easy to make.
I have no idea why I was craving deviled eggs, I haven't eaten one in years, but I had to make them and I'm so glad I chose this recipe. So simple and tasty. I topped with just a tad of paprika and dried parsley. Thanks for posting the recipe.
It's a step above the usual eggs with the addition of the vinegar. Love the little added zip!
Yum! Yum! Yum! This is a great recipe, I adored, adored, the wonderful vinegar in this recipe. It was perfect, I didn't change one thing about this recipe, cause' it's perfect the way it is. Dotted tops with paprika ~ and fresh parsley. YUM! Thanks for posting....
I just made these Deviled Eggs this morning (it's Easter). I got out my Better Homes & Gardens Cookbook. FYI - there is a typo in this recipe. The cookbook only calls for 1/8 tsp salt. That's probably why so many people have reviewed and called this recipe "salty."
I have had this recipe for years from an old BHG cookbook. It has always been a HIT and I bring them by request to several functions. There is one BIG difference and that is for 6 eggs you use 1/8 tsp of SALT. I think this one needs a redo on that ingredient.
I especially enjoyed the little touch of vinegar in this recipe. It gave a nice flavor! I scaled the recipe down to 2 eggs. Thanks for a nice deviled egg recipe! Made for New Kids on the Block game.
I have always used this recipe(old BH&G Barbeque Cookbook), and everytime I visit others for the holidays...their's are just not the same. I have been begged to make these for my work functions, and holidays! I used Mircle Whip for the mayo and its just great!
These are the worst deviled eggs I have ever tasted. Way way way too much salt, and also too much vinegar. Yuck. A dozen eggs in the garbage.
great recipe, but DO NOT ADD THE SALT. mine were way too salty. Minus the salt, these had awesome flavor.