Comments on: Easy Deviled Eggs

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 17 May 2026 20:42:57 +0000

In reply to Liam Murray. Hi Liam, you can use thick greek yogurt or sour cream, but I don't have a specific recipe for that.

By: Lee

Lee — Sun, 17 May 2026 01:10:03 +0000

In reply to Liam Murray. I use ripe avocado instead of mayonnaise

By: Liam Murray

Liam Murray — Sat, 16 May 2026 12:58:01 +0000

I hate Mayonnaise!!

Is there another substitute I can use?

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.