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Herbs lend a nice zest to these pick-up-and-eat accompaniments to our easy menu. —Jesse & Anne Foust, Bluefield, West Virginia
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 147 calories, 13 g fat (3 g saturated fat), 216 mg cholesterol, 163 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.
Originally published as Best Deviled Eggs in Taste of Home August/September 1996, p6
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Reviewed on Dec. 31, 2011 by LibbiPeach
Made at Christmas, everyone loved them, except my picky husband.
Reviewed on Nov. 17, 2011 by drighi
I prefer to make these with Miracle Whip instead of mayo
Reviewed on Jun. 06, 2011 by kaitey87
Everyone loved them! I made a double batch and they were gone within the first 30 minutes at the potluck!
Reviewed on May. 29, 2011 by RVUSA2
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.
Reviewed on May. 29, 2011 by Katielabonte
Very good recipe. Everyone loved them.
Reviewed on Apr. 26, 2011 by crazy_bear96
This was a hit with my family. I used regular mustard instead of ground. I left the minced chives out as well. I would DEFINITELY make these again. I might even make them for my daughter's 2nd birthday!! =)
Reviewed on Apr. 25, 2011 by Annie1227
yummy! a huge hit for easter! the dill and the chives gave it such a great flavor, i even spread the mixture on a piece of toast and it was delish!
Reviewed on Apr. 15, 2011 by peggyt9
need fat gram content before i could try it
Reviewed on Apr. 10, 2011 by nancy530
This is the best recipe ever! I have made these so many times. I am known as the deviled egg lady!
Reviewed on Jan. 10, 2011 by petey86584OH
I like to add a teaspoon of horseradish.
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