Deviled Eggs

I always use onion salt instead of regular salt. Never missed with this simple recipe and yes, I agree Hellman’s mayonnaise or Best Foods for you westerners.

A very good recipe to tweak for your own family's tastes. I like to add Worcestershire sauce and a few shakes of Tabasco along with finely chopped green onion. I like the suggestion of horseradish from another reviewer and will definitely try that next time!

Traditionally very very good recipe...especially with Hellmann's mayo. Usually I grate the yolks and when I'm feeding a crowd, I use my food processor. Sometimes I add a spoonful or two of drained sweet pickle relish. Also at times I use ordinary American mustard (i.e., French's) which is how I first learned to make this self-same recipe over 65 years ago before I knew what Dijon mustard was... :)

In my 71 years of experience, this recipe it just what everyone wants when presented with deviled eggs. In fact, when presenting eggs with "extras" there will often be leftovers, but no leftovers with this favorite.

I would add horseradish mustard to give it a little zing.

This is a very basic recipe and also very delicious! I actually decorated just like the picture: piped the yolk mixture with a star tip and topped with either chopped capers, paprika or dill. Everyone thought they were impressive deviled eggs.