older eggs might not be the best choice for deviled eggs. "The problem is, as the egg ages, it loses moisture," she says. "And an air sack starts to form in one end, so when you peel that egg ...

Along similar lines, several other satisfied customers wrote that the venue's version of deviled eggs is "solid," "delicious," and "worth it." Those looking for the best deviled eggs — and a tas ...

Her secret to deviled eggs known far and wide. She credits a big spoonful of Durkee Famous Sauce to making her signature deviled eggs the most delicious in the South.

Green Goddess Deviled Eggs made with tangy Greek yogurt, mayonnaise, and plenty of fresh tarragon make a pretty green-hued appetizer for any Spring party.

You might think that deviled eggs are outdated, but it's super easy to upgrade these classic hors d'oeuvres. Traditionally, the filling is made from the hard-boiled ...

Sprinkle with paprika and chopped chives and serve with a flourish. It’s best to use eggs that are approaching their use-by date, as the fresher they are, the harder they are to peel.

1. Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes.