Classic Savory Deviled Eggs Recipe

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."

Need to add less mayonnaise as the qty suggested makes yolks too thin. I also added very finely chopped bell pepper and spiced it a little with Chili flakes. Also, classic devilled eggs has paprika. Oh. I used cider vinegar. It's my go to.

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 a great recipe! From my experience using it over several years, hardly anyone turns up their nose at the deviled eggs it makes. However, I enjoy tweaking it to my own taste because it’s very adaptable. Nowadays, I usually sub cider vinegar for the rice vinegar and add a 1/2 tsp of a good store-bought horseradish sauce along with the Dijon mustard, plus a little sriracha. Rather than garnish with dill, I use paprika. For the mayo, my choice is Duke’s, but use whatever brand you prefer. Delicious!

Tasty but too soupy. How do I make the yolk firmer?

I made a few changes...instead of rice wine vinegar I had some Sicilian lemon white balsamic vinegar...and used a McCormick garlic and herb spice instead of garlic powder. I topped w a pinch of sweet paprika and a bit of parse

We made this but had to improvise because we didn’t have dill. We substituted with tarragon and thyme. Added some finely chopped pickles and it came out delicious. The pickles were an afterthought but it worked out.

The recipe as written was great, but a little rich. When I used 8 eggs instead of 6 and cut the garlic in half (as another commenter recommended if you’re serving immediately), it was perfect for my taste. I also accidentally left out the salt and didn’t miss it.

I mad ethos recipe today just because and it was amazing! I added 1/8ts of paprika in the mix and then dusted them in smoked paprika after they were prepared and they get the double thumbs up in my house.

we all liked it in our family, but I think next time I think I will add about 1/2 tsp more of dijon mustard

Several reviewers said it was too wet so I used 2/3 of the mayo and the consistency was good. The mixture was bland so I upped the vinegar and garlic a bit.

I made these eggs for a family BBQ. It was the first time I made them. The next day, My daughter asked me to make them again. Highly recommended.

Wonderful classic savory deviled eggs. Made it as is and everyone loved it!!!

I added the ingredients called for, as I only used yolks from 3 1/2 eggs as I was doing two different kinds I just ballparked it, My wife plans to make this version for Easter appetizers.

They were good. Thank you for the recipe.

I can’t get enough of this.

More complicated for less flavor. Skip vinegar, use dry mustard instead of Dijon. A little onion juice helps.

Easy to follow and turned out great.

Also added a squirt of yellow mustard and a dash of sugar.

The high proportion of mayonnaise makes the filling way too runny. I do like the rice vinegar and Dijon mustard but I don’t think I’ll make this recipe again.