Comments on: Easy Deviled Eggs

By: Christopher

Christopher — Fri, 01 May 2026 19:00:27 +0000

Great Recipe

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 27 Mar 2026 18:14:13 +0000

In reply to Dianne. thanks for the idea!

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 27 Mar 2026 18:12:04 +0000

In reply to Sarajo. I love that idea!

By: Sarajo

Sarajo — Mon, 23 Mar 2026 13:33:33 +0000

I never measure my mayo or mustard… it’s more of a “feel” thing. This last time I made a batch of deviled eggs I used a couple of spoons of the pickle liquid from the sliced hot peppers we always have in the fridge. Gave the vinegar pop with just a touch of heat.

By: PJ

PJ — Mon, 23 Mar 2026 02:41:15 +0000

In reply to Kim. It's challenging to find the right amount of seasoning to the number of egg yolk without a recipe that lists the ingredients by portion

By: Dianne

Dianne — Mon, 23 Mar 2026 01:21:55 +0000

For the deviled eggs I use Chinese hot mustard instead of hot sauce. I also add minced onion. They are a show stopper.

By: Whittle Margaret

Whittle Margaret — Sun, 22 Mar 2026 21:08:09 +0000

I add a tablespoon of melted butter and a some finely chopped onion to the mixture. Makes a creamier texture with a bit of snap.

By: Tussy

Tussy — Thu, 19 Feb 2026 00:28:16 +0000

In reply to Alycia. There is a noticeable difference in “fresh” eggs compared with those that have come close to or reached their expiration date. “Old” eggs work so much better. If you tried making eggs that you just bought, they may be too fresh! Hope you can try again.

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 31 Dec 2025 21:05:21 +0000

In reply to Michèle. I'm so glad you loved them!

By: Michèle

Michèle — Mon, 29 Dec 2025 22:19:54 +0000

Great recipe. I brought my large eggs to the boil, then waited 7 min. Super easy, super tasty, I think the addition of cider vinegar makes that just noticeable difference.

Thank you.