Comments on: Deviled Eggs https://tastesbetterfromscratch.com/traditional-deviled-eggs/?adt_ei={{ subscriber.email_address }} Everything tastes better homemade! Wed, 15 May 2024 21:41:03 +0000 hourly 1 https://wordpress.org/?v=6.5.3 By: Nicole https://tastesbetterfromscratch.com/traditional-deviled-eggs/comment-page-3/#comment-578430 Wed, 15 May 2024 21:41:03 +0000 http://tastesbetterfromscratch.com/?p=201#comment-578430 5 stars
This a great recipe! I add about a teaspoon or so of hot sauce to give it a little kick and my husband loved them! He doesn’t want them any other way

]]> By: Lisa Smith https://tastesbetterfromscratch.com/traditional-deviled-eggs/comment-page-3/#comment-577648 Mon, 15 Apr 2024 19:23:08 +0000 http://tastesbetterfromscratch.com/?p=201#comment-577648 5 stars
My 15 year old daughter has been craving deviled eggs, and your recipes never fail to be easy to follow and so yummy! I did add a tsp of rice vinegar and they turned out perfect for her! Also, for anyone struggling with peeling their boiled eggs, I’ve failed over and over at it until I used my instant pot like Laurne lists above 🙂

]]> By: Ella https://tastesbetterfromscratch.com/traditional-deviled-eggs/comment-page-3/#comment-577503 Wed, 10 Apr 2024 02:46:42 +0000 http://tastesbetterfromscratch.com/?p=201#comment-577503 I just winged it making deviled eggs and added just a bit less mustard than I did mayo. Boy are they tart, but tasty. I came here to find a proper recipe and ratio for the innards, but I’m not much one to measure, except with my eyes. My mom insisted on yellow mustard, but Dijon is much better imo. Sweet pickle relish is a must for any tasty deviled egg, and was why I always loved my aunt’s eggs over my mother’s. I gifted my mom a proper deviled egg carrier once, but I only have a glass egg tray. The best thing to take to luncheons or to any gathering, but make 18 eggs, as people can pack these away in a flash of an eye.

]]> By: Joseph Andrew https://tastesbetterfromscratch.com/traditional-deviled-eggs/comment-page-3/#comment-577390 Sat, 06 Apr 2024 17:38:21 +0000 http://tastesbetterfromscratch.com/?p=201#comment-577390 5 stars
I have the most success in peeling eggs by steaming them for about 11-12 minutes, and then placing them in lukewarm water (not cold) for a couple of minutes.

]]> By: Robin https://tastesbetterfromscratch.com/traditional-deviled-eggs/comment-page-3/#comment-577234 Mon, 01 Apr 2024 02:49:05 +0000 http://tastesbetterfromscratch.com/?p=201#comment-577234 5 stars
These were devoured in minutes lol. And my family loved loved them. Easter Day hit. Thank you! I substituted horseradish in place of the pickle relish today. They were just delicious. I, too, found an ice bath to be a pretty fool proof way to ensure eggs will be set and will peel easily. I also roll them around or lightly tap them on the counter (or a plate) all over before peeling shell off. It’s like magic. Oh. And I agree. Farm fresh local eggs are great for everything but deviled eggs. Shells will stick like glue lol. Anyway, that’s what I’ve learned over time. Again, great classic recipe! Much thanks again.

]]> By: Patty https://tastesbetterfromscratch.com/traditional-deviled-eggs/comment-page-2/#comment-577206 Sun, 31 Mar 2024 17:13:21 +0000 http://tastesbetterfromscratch.com/?p=201#comment-577206 4 stars
In reply to Lori.

I also agree with the steam method!! I’ve been doing it for 4 years now and they peel perfectly EVERY time! The tip I offer is to make sure the water is boiling before putting the eggs, fresh or old, into the basket with tongs so you don’t get burned. Steam covered 20 minutes then into ice water bath till cool. Reduce time in minute increments for less cooked yolks. You’ll be so happy!!

]]>