No ImageDeviled Eggs

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  1. Pamela Myrick

    I found the easiest way to peel an egg is to use a spoon! Even banny eggs peel easy with the smaller spoons.
    You can also add sweet or dill relish for an extra zip to the yokes

  2. Atlanta

    Amazing. I put just a little more Tabasco and omg what a hit!

    xxxxxyyyyy

  3. 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.

  4. 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!!!

    xxxxxyyyyy

  5. 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.

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