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This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana
This recipe is:
Quick
Nutritional Facts 2 egg halves equals equals 114 calories, 9 g fat (2 g saturated fat), 214 mg cholesterol, 293 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.
Originally published as Deviled Eggs in Reminisce Extra August 2003, p52
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Reviewed on Apr. 14, 2013 by carpej24
So terribly salty! I couldn't finish the one egg i bit into. After reading other reviews (which I should have done first!) I think I will try this recipe with 1/8 tsp of salt, or none at all.
Reviewed on Mar. 29, 2013 by weatherman100
This recipe has a wonderful taste to it, but instead of 1/2 teaspoon of salt, I would put 1/8 teaspoon of salt. But other then that, these were great!
Reviewed on Mar. 17, 2013 by Chicky2181
These eggs were terribly salty. Actually ineadible. Everyone at my party said they were gross. I'm sure they would have tasted great wiout so much salt. If I made ese again I would prepare with only a small fraction of the salt called for.
Reviewed on Mar. 15, 2013 by bereitbach
The first time I made these I left the salt out entirely and they were great. I took them to a church dinner and brought home no leftovers. Later, when I made them again, I was in a hurry and followed the recipe exactly as written. It was terrible-so salty we couldn't eat them. I added sugar to help it and that made them edible, but not anywhere near as good as when I left out the salt entirely.
Reviewed on Dec. 27, 2012 by dawnpartygirl@hotmail.com
super yummy - use lowfat and still tasty!
Reviewed on Nov. 21, 2012 by Milynn24
i think that is was a good recipe also but it was a little salty and next time i make them i will cut the salt in half
Reviewed on Sep. 14, 2012 by eliztrue
These deviled eggs turned out excellent! Very creamy and tangy....would recommend to anyone!
Reviewed on Mar. 30, 2012 by kat83
Ive been using this recipe for years, it is a bit salty so just cut down on it a bit but its sooo yummy
Reviewed on Dec. 11, 2011 by WendyGP
Great flavor BUT it was way too salty. Will make it again but will cut the salt in half.
Reviewed on Dec. 04, 2011 by crysmitchell
I had misplace the deviled egg recipe I had used for over twenty years, so I tried this one. This has replaced my old recipe.
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