Easy Deviled Eggs

I have never made deviled eggs before, believe it or not. And this was so easy and they turned out great. However I made a much bigger batch, and they all went.

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Theis recipie worked out pretty well. I had never made deviled eggs before, but found it pretty simple. I used more than the reccomended amount of mustard, and it tasted a little to strong, so I would advise following what it says. Also, leaving them in the fridge for a couple hours is a must, it makes a big difference. I also sprinkled some paprika on top after it was completed for appearance sake.

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Everybody loves Deviled Eggs! I add some Worchester sauce to mine. You can make as many eggs as you want and change the amount of salad dressing and mustard to suit your taste.

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Of course, this is a classic recipe! Better Homes & Gardens Cookbook from 1968 would have you add 1/2 tsp. of vinegar to the yolk mixture, which makes them just about perfect.

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This is a great basic deviled eggs recipe. I made it even easier (and you probably thought that wasn't possible) by roughly chopping the eggs (both yolk and white) and stirring in the mustard, pepper, mayo, and a dash of paprika.....which is basically an egg salad recipe, of course, but with a devilish twist! All the same deviled-egg taste, but much less fuss. I spooned some of the mixture over multigrain crackers for a tasty and filling lunch.

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This is how I make mine and I always get rave reviews. You get a different taste when you use Mayo and dijon mustard vs miricle whip and yellow mustard. Mayo and dijon is the way to go.

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This is how my mom makes stuffed eggs. Delightfully easy and delicious.

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This is a great recipe! I add a little bit of sweet pickle relish and a dash of sweet pickle juice to this recipe and the deviled eggs are just a little sweeter than most. My deviled eggs are usually the first thing to go at family cookouts :)

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Yummy! Simple and good. Thanks for sharing this recipe GrandmaIsCooking. Made for Cookbook Tag.

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This is my standard recipe. I think it's good 'as is'. Thanks for posting!

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I'm not very adept at making things look good, but aside from my lack of ability to cut and fill the eggs, the recipe was VERY simple and tastes decent.

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This recipe is so simple. It is a really good starter recipe. My granddaughter needed something to take to school for a class picnic where everyone brought a favorite dish to share. I pulled out some old magazines and we started looking for something easy but good. She loves Deviled Eggs and when we came to this recipe, we read it over and she said she thought she could do it. I helped her with boiling the eggs, but she did the rest. She peeled the eggs(I had boiled a couple of extras in case they didn't want to come out of the shell nice.) and then I cut them in half for her and she did the rest. The mixing and all the measuring, she even wanted to add some sweet relish like I do to my eggs and a few drops of Tobasco. When she finished filling the whites she sprinkled the top with a little paprika and put them in the fridge. The next day at school her eggs were the last thing placed out and the first thing GONE. All the kids and teachers loved them! I'm glad that her first time cooking was a hit. It has made a big difference in her confidence and I think we have a new Chef on our hands. Oh, My granddaughter is only 8 years old.

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Great basic recipe. I added bacon for recent family reunion. It was a hit! Surprising how many people haven't had bacon in deviled eggs. I think green onion may also be good-add texture-though haven't tried.

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I agree, they were bland, in my opinion. I even added tabasco, vinegar and paprika, as suggested. But I also like really flavored things I've never made deviled eggs, so this is a good recipe to start with, and try adding bits to. It is a really easy recipe to follow.

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Unfortunately these were kind of bland for my liking, I tasted more mayo than anything else. They were quick and easy though, and I used the piping trick which is totally the way to go. I ate 3 of them, but my guests never even gave them a chance :( no one even tried one. Thanks for sharing anyway, it looks like its been a hit otherwise.

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I gave it 4 stars, cuz I added the vinegar as suggested and I like it better like that.

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This is easy and tastes very good. I made a dozen eggs, but cut the mayo for those by 2 tablespoons (6 tablespoons was plenty for our tastes). They were very good and I will be using this recipe again. Thanks for posting it!

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Good recipe! i thought it called for a bit too much mayo, so i off set it with 1/2 teaspoon of white vinegar. Easy to make and yummy too!

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These were easy and perfect. Thanks!!

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