Comments on: Deviled Eggs : A Southern Staple

By: Tricia Protzman

Tricia Protzman — Tue, 10 Jan 2012 15:37:24 +0000

I use miracle whip salad dressing instead of mayo for more flavor. Add mustard, sweet pickle juice or apple cider, and a sprinkle of sugar. Finish them off with a dusting of paprika for a pretty appearance.

By: Sherry

Sherry — Sat, 10 Dec 2011 17:48:27 +0000

Only, my grandma used miracle whip instead of mayo.

By: Sherry

Sherry — Sat, 10 Dec 2011 17:47:57 +0000

Wow, southern girls must cook alike. I’ve made em this way for years, so did my mom and my grandma.

By: Kelly Schaefer

Kelly Schaefer — Wed, 23 Nov 2011 16:44:43 +0000

Ok, just made 2 dozen of these deviled eggs. My oh my, I think you may have just pulled my reputation out of the trash bin! These are delicious! I do not have a pretty egg plate to put these on. So, I put them on a large Chinette plate, covered them with cling wrap and then press-n-seal wrap. Hope this keeps them fresh until tomorrow. Too bad 3 of them wouldn’t fit on the plate. I had to eat them. Yummo! I also took a picture of the finished plate of eggs as well as those poor 3 lil’ guys I popped into my mouth! Happy Thanksgiving!

By: Kelly Schaefer

Kelly Schaefer — Wed, 23 Nov 2011 12:30:44 +0000

About 3 or 4 years ago, I made deviled eggs for my family for Thanksgiving. They begged me to NEVER make them again. They were awful! I do mean, just AWFUL! Why? Well, I took “liberties” with the filling ingredients by adding some cheese sprinkles. Oh boy did I get teased for the longest time after that awful experiment. But, today with your recipe, I think I will try them again. I’ll let you know if my family is even remotely interested in tasting them!

By: cookguy

cookguy — Sat, 01 Oct 2011 09:55:38 +0000

use sweet salad cubes instead of pickle relish – gives a little crunch to the eggs

By: Eggs can be more than a breakfast staple! - Chicken Recipe, Beef Recipe, cake recipe, food network, how to cook - Chicken Recipe

Wed, 13 Jul 2011 17:19:41 +0000

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By: Christy Jordan

Christy Jordan — Fri, 17 Jun 2011 13:56:42 +0000

I am so glad to hear that you like the site Patti! I am going to have to try them with celery seeds, not sure that I have ever had them that way.

By: Patti Kakes

Patti Kakes — Thu, 16 Jun 2011 21:00:03 +0000

I don’t think I’ve ever met a deviled egg i didn’t like. My recipe is pretty much like yours, but I add celery seed to the yolk mix. I’ve also been know to put bacon bits and a jalapeno on top of each one. I’m “southern” (from Southern California) lol…My dad’s side of the family is from Alabama and Georgia, my mom’s are from Michigan. I gues that makes me bi-cultural…..I do so enjoy your website and all your recipes, keep up the wonderful work.

By: Martha Olds Brooks

Martha Olds Brooks — Thu, 16 Jun 2011 03:11:58 +0000

I put a tablespoon salt in my eggs, and cook them on low until the whites set. Then I boil them. This keeps them from cracking. When ready, I crack all the eggs putting them back in the water until they cool down. Makes them a lot easier to shell “fresh or bought”. Christy, I Use mustard pickle relish on hot dogs. Love your site.