No ImageDeviled Eggs

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  1. Red

    I make mine with (per dozen whole eggs) around a half cup of hellmans mayo, tablespoon of yellow mustard, and a 1/4 cup of sugar. Never brought one home… get lucky to eat any at dinners.

  2. Denise

    I did add the salt to the water and let my eggs come to a rolling boil for two minutes as they were extra large size and let them sit on the burner for twelve minutes. Perfection!!!! Peeled like a charm!!!


  3. Sharon

    I’m shocked that no one mentioned using Durkee Famous Sauce in their deviled eggs! Maybe it’s more of a regional thing, but it is delish! I grew up in St. Louis and have many fond memories of using it for deviled eggs, coleslaw, potato salad and on sandwiches, instead of mayo. It is particularly good on turkey sandwiches! It has a tangy, mustard-mayonnaise taste with vinegar and some sugar in the ingredients. Try it and I think you will find you love it.

  4. Renate

    I cut the onions very finely and soaked them in a bit of apple cider vinegar for about 10 minutes and then drained the liquid – they’re easier to digest this way. I added a bit more salt & Dijon mustard than the recipe had called for. Also, used smoked paprika. Otherwise, I followed the recipe, and they were delicious. I brought them to a party, and they were all eaten in about 30 seconds!


  5. Anita

    My mom would make for special occasions but I never got her recipe…so came here for details. Plan to make for a work dinner. I’ll try to get a pic on insta. THANKS!!

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