Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Of all the deviled eggs recipes I've tried from this site Hubs thought this one of the best. For me these were fairly average, but he appreciated their simplicity, enjoying that they didn't have a lot of added "stuff" in them. "A deviled egg," he said, "should taste like a deviled egg."
Read MoreEither I did do something wrong or I didn't like it it was too thin
Read More Of all the deviled eggs recipes I've tried from this site Hubs thought this one of the best. For me these were fairly average, but he appreciated their simplicity, enjoying that they didn't have a lot of added "stuff" in them. "A deviled egg," he said, "should taste like a deviled egg."
There seem to be two categories of deviled eggs: the dijon / mayo / vinegar flavor or the sweet / miracle whip flavor. Generally speaking, people tend to love one version and hate the other. As you can probably tell from the recipe, this is the dijon / mayo / vinegar version, and it's the best one I've ever used. Fantastic! Now if only my sweetheart weren't a traitorous sweet / miracle whip version fan.
I made these for Thanksgiving tommorrow. I think, it is kind of hard to mess up a deviled egg. With that being said, the dill taste and garlic powder were a little stronger than I cared for when I first made them. However, the next day they tasted very good for some reason. I used Duke's regular mayonnaise and it worked well. For the dill I did use dry, but used 1/3 of the amount as suggested on my spice bottle if subbing for fresh. I made 9 eggs, so I just did 1 1/2 times the recipe. Although, I did end up adding 2-3 more spoons of mayo, after tasting, as I guess I just like them a little more creamy and a little extra dijon to taste. I decided to add a little of the dill on top for a garnish despite it being dry. I thought it looked a little like dry grass, but then after I sprinkled on some red paprika it took on a Christmasy appearance. I thought they were good, but others really liked them, so I will make them again next year.
I have tried five or six allrecipes.com five star recipes from this site and, frankly, did not like any of them. At all. As in, "Seriously? This was rated five stars? I can't even eat it!" However, this deviled egg recipe did not disappoint like the others. A classic egg recipe that has a bit of the tart bite that I remember and love. I made these eggs for Christmas Eve with no alterations and they were a huge hit. I made them again for Christmas Day dinner and added one thin slice of very finely chopped red onion and about 2 T (maybe less then a quarter of a stalk) of finely chopped celery and they were even better. This will be my Go To egg recipe from here on out. There is no need to try another one. Thank you!
If you're serving immediately half the garlic powder because its very strong. If serving the next day serve as is. When the egg mixture has time to sit, the garlic flavor calms down a bit.
Love, love, love. Tangy, pretty and easy. It's fun to experiment with other versions but this one is the one that reminds me of the version I grew up with, it's pure comfort food and the MOST popular item on the potluck table. If you cut them on the short side and put them back in the paper carton, you do not have a dish to recover after the potluck, and they do not slide around on the way there. I sprinkle with paprika (because my Mom did) and garnish with parsley or cilantro or something fresh and green. Use Ken's Perfect Hard Boiled Egg recipe to guarantee success.
Excellent classic deviled egg. Classic to me, anyway =) ... I don't care for Dijon, so used regular spicy brown mustard. I might add a bit more vinegar next time, but will definitely save and use this recipe. Too often, my deviled eggs taste different every time I make them. Sometimes a good thing...sometimes not!
Exactly what I was looking for!! The only change I made was I used half miracle whip and half mayo instead of all mayo. Perfect!
Really yummy. I like the Dijon mustard and the vinegar in these deviled eggs. I also am a fan of real mayonnaise rather than using miracle whip. Makes it taste so much better. I added a pinch of sugar to counteract some of the vinegar. They were a hit at the dinner I brought them too.
I really liked this recipe for making deviled eggs for my first time ever!! My husband loved it as well! I did substitute the mayo with miracle whip instead to see how much flavor I'd end up with. Turned out too flavorful! Lol. But overall, great!!
This is my first time making deviled eggs and I thought they were very good! I did make a few changes just because I used what I had on hand. I used rice vinegar instead of the rice wine vinegar and my garlic powder has parsley mixed into it so I used that. No dill for me since I had none, I decided to use some smoked paprika for color and added it on top at the end for presentation. Thank you for sharing!
This is my go to recipe. We have chickens and sometimes too many fresh eggs to use up. This is a simple, delicious recipe that the whole family loves.
Really nice consistency to the filling. We substituted 1/4t dried dill and sprinkled the finished eggs lightly with smoked paprika. These were a BIG hit.
These deviled eggs are very easy to make, and they taste surprisingly well! They remind me of my Danish Grandfather's deviled eggs, which he always made at christmas time, when I was a child, so they also have a melancholic feel to them for me!
This recipe was OK but thought there was far too much salt. I would omit the salt altogether and add a little dry mustard to give it some zip.
Best deviled eggs I've had. I tweaked the recipe a bit according to what I had in the house and they still turned out great. Thanks!
I followed the recipe almost exactly except I used a grainy Dijon mustard and this was delicious. So simple and easy, thanks!
I tripled the recipe and thought I had enough but they were gone before the 2nd wave of family showed up. Super good recipe.
Tangy and delicious! I followed the recipe exactly as posted and they came out great.
Best deviled eggs! My family always beggs me to make these for every family gathering! Had to play with the dill and vinegar, I like it tangy! Will never make deviled eggs another way every again!
This recipe is very simple, yet tasty! I omitted the salt, and added a tiny bit more mayo and mustard. I also had some fresh dill on hand, so I used that and eyeballed it, as I love dill.
This was really good. I substituted the rice wine vinegar with balsamic vinegar since my rice wine vinegar has been in the cupboard for years and it was definitely expired. I knew it would give a different taste but I wanted to make eggs so I went do with that. It worked out really well. So for those who don't have the rice wine vinegar on hand, try balsamic vinegar. It's good too! The use of Dijon mustard was what made it a five star.
I loved the texture, but (and maybe it was lost in doubling the recipe) I found that for my flavor profile, there was a little too much. I think were I to do it again, single or double, I would cut the vinegar and the mustard in half. Otherwise, I enjoyed them greatly and my visiting family did as well!
these eggs are wonderful! i made them, 6 of them, i am on a Keto Diet, they are perfect for it, as they are LOW in CARBS!!!! Thank you to whomever posted!!! thank you again and again!!!
I made this recipe as is for a game day celebration and to deliver along with dinner to a friend recovering from surgery and unable to cook. both households enjoyed the eggs...perfect mix of flavors.
We followed the recipe exactly and these were very good! They were perfect when the filling was first mixed. However, after leaving them in fridge for an hour before serving, they seemed much saltier. I will try them again with out any salt and see how they turn out.
I have made these 3 times already. They disappear so quickly at every event. Here are the changes, mostly because I did not have all the exact ingredients. I omitted the dill all together. Used 1/2 tsp spicy brown mustard instead of dijon mustard. Decorate the top with sliced black olives, and a little sprinkle of paprika. They taste great ! One batch I added 1/2 tsp Bacon bits. Very good either way.
Never had so many people ask me for a recipe before! These are great!
This is my go to recipe for deviled eggs...or as my grandkids say, ‘stuffed eggs’. I sometimes serve a bit of caviar on top, decadent yumminess!
The recipe doesn’t tell you how to cook the eggs and it’s very important for a creamy texture. I brought about 2 inches of water to a gentle boil, then put the eggs in, covered them and boiled them for 15 minutes. After that transfer to an ice bath and peel when they’re cool.
This is my go-to deviled egg recipe and I haven't found anyone who doesn't love it! I live in NC so I use Duke's mayo, and I think that's key. Growing up, I didn't like deviled eggs but my tastes changed and this recipe hits the spot. I love it.
This was the best deviled egg I have ever tasted. I was missing the don mustard so I did not add that. I also was missing vinegar so I just used a little wine instead. It was fantastic.
These are the only deviled eggs I make now (sorry, Chef John!), and I've made them many times. They're perfect when made exactly as the recipe states, but at times, I've added a bit more vinegar and mustard because we like the extra tanginess, and then decreased the mayo accordingly. I also usually add a full 1/2 teaspoon of dried dill because we love it's flavor.
Also made these on Thanksgiving along with the Jalapeño Deviled eggs. Another favorite for the holidays.
These were great traditional deviled eggs. I tripled the recipe and made them exactly as directed, with the addition of about a teaspoon of dill pickle juice. The fresh dill is what makes this recipe so flavorful. I piped the filling in with a pastry bag and sprinkled with paprika and more chopped dill before serving.
Followed the recipe with one omission - did not add garlic powder. The dill weed and rice vinegar are what brought these above the average deviled egg. Thanks!
I make this exactly as written! Often!! I can't imagine why anyone would give this less than five stars. Delicious!!! I actually get out the recipe to make it, so I get it exactly right. :)
I followed everything to the letter and found it a little too sour, so I added a bit more salt and 1/2 tsp sugar plus quite a generous helping of black pepper, and it turned out great. This is a great base recipe and variations are always possible.
This was excellent great flavor and it was a nice break from the standard.
So yummmm - got rave review from everyone! This is now the only deviled eggs recipe I will be making!
I really love this recipe. Reminds me of the deviled eggs my mom made when I was growing up.
Good basic recipe, forgot to add garlic and vinegar, added whole grain Dijon, still deelish.
Very good and an interesting change from standard deviled eggs. I didn’t have rice wine vinegar and used white wine vinegar instead; it was just fine.
Delicious and simple! I really enjoy the way flavors mingle, though I added sweet relish to mine. Definitely recommend this recipe!
I liked these eggs but they were missing a little something. I have no idea what that something is, I simply recognize it's absence. That having been said, I had all ingredients on hand and the eggs were tasty. I mixed up all ingredients except the egg yolks the day before Easter so all I had to do was add them after the kiddos finished their Easter egg hunt. It worked perfectly.
These were just okay for us. I actually love garlic, but in this I felt it threw the taste off a bit. It might of even been the vinegar also that we didn't like. Either way they were still enjoyed and eaten all up. But I do prefer other recipes for deviled eggs better. Sorry for the average review but I did enjoy making the recipe! Thank You!
Great recipe! Used Rice Vinegar instead of Rice Wine Vinegar because that's what I had on hand. Hubs is a true Miracle Whip deviled egg lover but he gave these 2 thumbs up over the MW version. Added fresh cooked bacon crumbles on top - YUMMO!
Adjusted a bit because I had 7 eggs -great savory recipe with a bit of a vinegar kick
Great recipe and will be using it again! I made one change that added a dimension of flavor. I used balsamic vinegar instead of the regular kind. That also makes the filling a bit darker.
As the product of an asian/white yankee American coupling, there's no inherited Deviled eggs recipes passed down. For this reason, I've been trying recipes left and right trying to find a recipe that hits that pleasure spot in my stomache. This recipe is a keeper. I regret not having rice wine vinegar but it was delightful with a red wine vinegar substitution
I am giving 5 stars as I believe it would still have been fabulous(Probably even Better) had I kept to the recipe. I did not have some of the ingredients so I used pickle juice to cover the dill, vinegar, and salt requirements. Whole family loved it so all is well that ends well.
This was what I had on hand. Everyone loved them, but it was missing the crunch that I normally like, so I added some relish, which I did like better. I didn't have Dijon, just regular, and it was alright. Would I make this again? I would definitely try it with Dijon next time.
I made it originally as directed and it was great. Also later omitted the dill, added pickle juice instead of vinegar and added pickle bits too. Simple, clean, good.
These were okay, I needed a lot more mustard in ratio to the mayonnaise. I'll make again in the future though.
Loooove these! I've been looking for a great deviled egg recipe, and this is it! I didn't think it was possible to make savory filling without mustard (which I love). I'll be making these again!
There is too much mayo cut it back, add 2 tsp fresh minced onion. I used white but green very good too. It was too runny and too salty. which to me means too much Mayo. good basic recipe other than that. The second time much better with some Wasabi instead of Dijon. Also with Horseradish instead of mustard.
Great. I subbed Emeril’s essence for salt and pepper and cider vinegar for more tang.
I made it as listed. Very bland, unless a hint of rice vinegar blows up your skirt. I've made hundreds of deviled eggs for context , plenty of bad ones and several good too. Skip this recipe and find the one with zing (not miracle wip zing). Cheers!
These were a big hit with the kids. I substituted the rice vinegar and used sweet relish. Then I topped them with paprika & they were gone in 30 minutes. Thanks for the recipe.
Theses are fantastic for any gathering! They fly off the platter! These are a delicious hit every time Ive made them! First item to be savory and devoured! This recipe is my top choice !
Amazing!! Absolutely the best deviled eggs!! I use Apple cider vinegar instead of rice vinegar but follow the rest of the recipe exactly and never have enough! I have made them several times in the past couple years and everyone raves about them each and every time! Fantastic and simple!
Missing ingredients that I normally would have used, I tried this recipe. It’s great! I always hard boil more eggs than I need in case some whites rip, also just to have more egg mixture available. I hard boiled 7 this time. I used dried dill and could have cut back from the very generous couple of sprinkles I used. I also added some black pepper and sprinkled the tops with paprika. Delicious!
This was a BIG hit- little disclaimer is that I modified the recipe quite a bit. I used the mayo,dijon and vinegar as directed however I added a little smoked paprika, garlic powder as well as finely crumbled bacon bits to the mixture. It gave it a nice smoky flavor.
First attempt at making deviled eggs, glad for the base seasoning and spice list! I added minced thyme which made it taste fancy. A bit of sugar helped round out the flavor I was looking for :) as always cooks, adjust to taste
Very good. Used dried dill cause it was what I had. Everyone like them. Nice change from my traditional, 60 year old recipe.
Had my daughter make it and the recipe was easy to follow and tasted great. It was a hit for Xmas appetizers.
Yum! My first time making my own deviled eggs. Subbed dill pickle juice instead of vinegar because I knew I'd appreciate. Smoked paprika sprinkled on top is awesome.
Very tasty blend of dill mayo an rice vinegar . Had no trouble at all with this recipe
I did not make any changes other than doubling the recipe. It was my first try making deviled eggs. I love the fresh dill. One person sad they were almost "too pretty to eat." Will definitely make again.
Excellent recipe. The rice wine vinegar gives in the perfect hint of zing. If you prefer a less creamy yolk mixture you might want to cut back on the mayo a little. I also sprinkled mine with Hungarian paprika. Thank you!
Simply delicious! I've typically made my deviled eggs similar to this before but have never tried rice vinegar in them. To me, perfect portions of everything! Thx for sharing!
This recipe was a hit at a Christmas gathering this week. Many compliments on the creamy texture and flavor. I'll be making it again. A keeper.
The best deviled eggs I've ever made. A very simple recipe, yet zings with flavor! Will definitely become a regular in our house.
I made this according to the recipe. I served it for Easter dinner and they disappeared immediately! I will definitely use this again!
I thought this egg filling was basically okay and certainly traditional. I made the recipe at first exactly as written, except tripled everything in proportion for a large party. As I taste-tested before filling the eggs, I thought it somewhat bland and lacked something, so I found myself adding salad dressing to give it a bit more "zing", which is what I'm used to. I am keeping this recipe and will make it again with the one change I made to it. The "3" represents the filling before my change.
So good! I used white balsamic vinegar since I didn't have rice vinegar and it worked great.
I used this recipe for Easter and most were gone before the meal was even served. I didn't put in any dill but only because I didn't have any on hand. They were a big hit and I will use this recipe again.
