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My review
Deviled Eggs II
Mary Brotherton
"This recipe is the result of years of trial and error. It is an Easter tradition in our house. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down. Adjust the vinegar to taste."
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Ingredients
35 m servings 90 calsOriginal recipe yields 6 servings (12 deviled eggs)
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Directions
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Prep
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Ready In
- Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
- Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
- Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.
Nutrition Facts
Per Serving: 90 calories; 6.9 g fat; 0.8 g carbohydrates; 6.4 g protein; 187 mg cholesterol; 86 mg sodium. Full nutrition
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Reviews
Read all reviews 255352 Ratings
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Most helpful positive review
10/4/2002
These were excellent and easy to make!!! If using fresh eggs, put lots of salt in the boiling water to make it easier to remove the shells.
Most helpful critical review
12/9/2006
I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one came in 2nd. It was okay, but a little dry and plain. If I...
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12/9/2006
I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one came in 2nd. It was okay, but a little dry and plain. If I...
10/4/2002
These were excellent and easy to make!!! If using fresh eggs, put lots of salt in the boiling water to make it easier to remove the shells.
4/16/2001
The amount of vinegar in this recipe has been updated from 3 tablespoons to 1 teaspoon. We suggest adjusting the amount to taste. Happy cooking! The Staff
11/26/2004
Super recipe, and here are the modifications that I made: 2 Tablespoons of mayo. 1/2 teaspoon of mustard 1 Tablespoon of chopped sweet pickle relish Left out paprika (doesn't work for us) N...
12/5/2002
I LOVE deviled eggs and this is a good basic recipe. I added more mayo, as I like the consistancy creamier. I also seasoned with a little garlic and onion powder and a bit of cayenne for an adde...
5/11/2010
I love deviled eggs - they're a classic that just screams summer! I use white wine vinegar vs. plain white vinegar because it's a little milder. I also use dijon mustard and add sour cream alon...
1/22/2003
I definietly had to tinker with this one a bit! The vinegar was a nice little kick...But I had to add more mayo because the filling was very dry. Then I had to add more mustard because the ext...
6/8/2003
This is a good recipe, however we like our filling creamier. I liked the flavor the vinegar imparted, so I added a touch more of the vinegar and more mustard, mayo and a bit of prepared horserad...
11/24/2002
Ummmmmmm, ummmmmmm, yummy, this is the recipe I've been looking for, for far too long. Thank you!