This is a very basic recipe and also very delicious! I actually decorated just like the picture: piped the yolk mixture with a star tip and topped with either chopped capers, paprika or dill. Everyone thought they were impressive deviled eggs.
charoulli Posted: 01/05/10
sueann111 Posted: 04/07/10
I would add horseradish mustard to give it a little zing.
dawn1938 Posted: 04/07/10
In my 71 years of experience, this recipe it just what everyone wants when presented with deviled eggs. In fact, when presenting eggs with "extras" there will often be leftovers, but no leftovers with this favorite.
RossoBaron Posted: 09/13/11
Traditionally very very good recipe...especially with Hellmann's mayo. Usually I grate the yolks and when I'm feeding a crowd, I use my food processor. Sometimes I add a spoonful or two of drained sweet pickle relish. Also at times I use ordinary American mustard (i.e., French's) which is how I first learned to make this self-same recipe over 65 years ago before I knew what Dijon mustard was... :)
SillyCow Posted: 06/16/13
A very good recipe to tweak for your own family's tastes. I like to add Worcestershire sauce and a few shakes of Tabasco along with finely chopped green onion. I like the suggestion of horseradish from another reviewer and will definitely try that next time!