Comments on: Classic Deviled Eggs

By: Rachel Ballard

Rachel Ballard — Sun, 04 Apr 2021 23:01:41 +0000

In reply to JANICE KINDER. I'm not a Miracle Whip user because it's a highly processed food but you do you Janice! --Rachel

By: JANICE KINDER

JANICE KINDER — Sat, 03 Apr 2021 20:56:50 +0000

I make mine with Miracle Whip instead of mayo. It already has the tang! Yellow mustard and some garlic powder, onion powder, celery seed, then top with paprika. Everyone goes nuts for them. I am asked to bring them everywhere I go. And there are some companies now that sell whole peeled hard boiled eggs in bags in the grocery store. Then it saves you time and you never have to worry that they wont peel.

By: Dori

Dori — Fri, 20 Nov 2020 21:09:07 +0000

In reply to Manda. @Manda, I love your idea of dill pickle instead of sweet pickles. Thank you for the idea.

By: Rachel Ballard

Rachel Ballard — Fri, 12 Jul 2019 20:23:59 +0000

In reply to Manda. Those are great suggestions Manda! Love the idea of the jalapeños too. YUM! Thank you for your comment! --Rachel

By: Manda

Manda — Fri, 12 Jul 2019 15:44:09 +0000

This is basically the recipe I use with a few exceptions. People frequently tell me they don’t usually like deviled eggs, but they like mine. 1) I dice dill pickles instead of using sweet relish. 2) I use about half the amount of mustard. 3) I put a bowl of jalapeño slices next to the eggs for people who like that “kick” to put on top.

I put the yolk mixture in a ziplock bag, cut a small piece of the corner off to squirt into the egg halves.

Love your site!

By: Paige

Paige — Thu, 05 Apr 2018 14:46:34 +0000

Looks fantastic and I’m with you-traditional wins every time!

Nice photos too!

By: Rachel Ballard

Rachel Ballard — Wed, 28 Mar 2018 18:48:59 +0000

In reply to Phyllis. Haha! Yep my mom did the whole relish so we are just creatures of habit I suppose! I'm sure both versions would taste great though!--Rachel

By: Phyllis

Phyllis — Wed, 28 Mar 2018 18:04:32 +0000

I always use some of the sweet pickle juice instead of the relish plus a tad of sugar. Everything else is the same. It’s the way my Mother did them so I guess that’s why I do it.