Comments on: Deviled Eggs with Mustard

By: Meggan

Meggan — Thu, 22 May 2025 15:04:03 +0000

In reply to Nana the baker. Thank you, Nana the Baker! Thank you for sharing your tips! - Meggan

By: Nana the baker

Nana the baker — Thu, 22 May 2025 12:14:16 +0000

Love your preparation method for perfect boiled eggs. I use a “plop” of sour cream, and a taste of horseradish for the “deviled” taste- leaving out the Worcestershire. I always have to leave the chopped pickles out of half of them for some of my family, but everyone likes a little crispy, chopped bacon scattered over the tops!. A sprinkle of paprika finishes them off for a pretty platter-

By: Meggan

Meggan — Fri, 11 Apr 2025 16:37:22 +0000

In reply to Kathleen English. Yum! I'm so glad they were a hit, Kathleen! - Meggan

By: Kathleen English

Kathleen English — Fri, 11 Apr 2025 13:35:48 +0000

Love these! I added just a little bit of green relish and they were fantastic. People go crazy over these!

By: Meggan

Meggan — Mon, 08 May 2023 16:06:52 +0000

In reply to Kay.

Hi Kay, sorry for the confusion. You can find the complete list of ingredients in the large recipe box that is above where you were able to leave this comment, or by clicking the “Jump to Recipe” button at the top of the page. I hope this helps! – Meggan

By: Kay

Kay — Sun, 07 May 2023 15:05:38 +0000

The format of this is not user friendly. I like to a complete list of the ingredients and I can’t easily find them in this post!

By: Dave

Dave — Fri, 18 Mar 2022 17:28:42 +0000

Love these things!!
I too have read where, to center the yolks, lay the egg carton level on its side, then refrigerate for 8 hours. The yolks are supposed to settle centered, then cook as usual. Since I do mine in the instant pot for super easy to peel eggs – age seems not to matter, I will try laying them on their sides in the cooker instead. On trivet or egg rack, 1 cup water, 4min at high, 4min at natural release, quick release, ice water bath. Peel. Yum!

By: Maribeth

Maribeth — Sun, 05 Jul 2020 04:42:05 +0000

Easy as stated and absolutely wonderful tasting.

By: JOYCE G SEXTON

JOYCE G SEXTON — Sun, 10 May 2020 18:43:43 +0000

In reply to Margo.

I use finely diced sweet pickles in my deviled eggs. NEVER pickle relish. (It’s the difference between day and night-pickle relish VS diced sweet pickles) Also a teaspoon or two of white vinegar for 12 eggs. Oh my goodness! I could eat this for days on end!!!

By: Sam

Sam — Tue, 06 Nov 2018 22:15:54 +0000

I loved the touch of dill in this deviled eggs recipe! I make this all the time but never with dill, this is my go-to recipe from now on! Thanks for sharing!