Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse &amp; Anne Foust, Bluefield, West Virginia

Best Deviled Eggs

mayonnaise

2% milk

parsley flakes

dill weed

chives

mustard

salt

paprika

garlic powder

pepper

eggs

parsley and additional paprika

The variety of herbs makes for a delicious filling. It's a perfect size of recipe to bring for a group and makes ample filling.

I'm usually a plane Jane when it comes to making these but I love the used of spices, especially garlic powder, in these.

These do have a nice taste and I do like how creamy they are but I really love the tang vinegar adds

I loved these and they were a hit with the party

Have made these a few times now and with some changes, really like them.   I omitted the milk and added 3 tsp. red wine vinegar.   I also used prepared mustard (2 tsp) instead of the ground mustard.

Made this today for my spouse to take to work tomorrow. So easy and absolutely delicious! I made 18 eggs so use 3/4 cup of mayonnaise and 1 tsp of the other ingredients.  Will be making this again for sure!

I halved the recipe for my small family. While they were good, they didn't "wow" me, and I doubt I will make them again. I would consider them "stuffed eggs" rather than deviled; to me deviled eggs have that extra spark of heat (hence "deviled").

I prefer to make these with Miracle Whip instead of mayo

I made very plain deviled eggs for many years to appeal to my kids. These were very tasty and flavorful and a nice change. I will definitely make these again in the future.

Just made these for our annual church picnic.  They got eaten up, but I think the filling would taste better if made the day before and chilled overnight to let the flavors improve.  It made enough filling, which I was a little bit worried about.

I didn’t care for this recipe.  I’ll make Paula Deen’s recipe next time.  This has too much mayo and the dill weed didn’t enhance the flavor.

My family devours deviled eggs and I'm always looking for new twists on the traditional fare.  Made these for a July 4th cookout and everyone loved them.  I omitted the garlic powder but kept everything else the same.  A nice change from the usual deviled eggs with sweet pickle relish.  Will definitely make these again!

Make sure to use salad dressing instead of mayonnaise and you will be well pleased with this recipe.

I ONLY use Dukes mayo. for my deviled eggs.

On my second batch, I substituted the dill weed for pickle relish, got rid of the milk and ground mustard, and put some bottled mustard.  Came out much better.

Everyone loved them!  I made a double batch and they were gone within the first 30 minutes at the potluck!

<p>Great recipe!  Definitely make ahead and put in paper towel lined tupperware container.  Loved them!</p>

Made at Christmas, everyone loved them, except my picky husband.

It was good, but too fussy.  Too many herbs & too much time for what you got.  I didn't even add the milk because it didn't need it.  My family agreed the eggs were O.K. nothing special, but wouldn't make them again.

We really enjoyed all the flavor in these eggs.

I thought these were quite good. I forgot to add the dried parsley, but it had plenty of flavor. I can't imagine what would make them disgusting. The recipe turned out much better than my previous attempts at deviled eggs.

So I never follow recipes exactly. I added a tiny bit of apple cider vinegar and they were really good. Will make these again, I like the idea of adding milk-never thought of that.

https://videodam.tmbi.com/wp-content/uploads/2021/07/BEST_2043_021221_DeviledEggs.mp4

Check out this video for how to make the Best Deviled Eggs

best deviled eggs

Prep Time: 25 minutes

Total: 25 minutes

Servings: 2

Author : Taste of Home

Ingredients

Instructions

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