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
My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats.—Beth Satterfield, Dover, Delaware
"I take these eggs to our monthly retirement potluck...and if I don't bring them, I get told about it," writes Marbeth Balensiefer of Sun City, California. "A few splashes of hot sauce liven up these eggs, which are so easy to make."
Meet the Cook: This recipe's one I've used many times for potlucks, during the holidays and several times a month when entertaining. The reactions have ranged from "These eggs slide down gently" from one young man to just "Scrumptious!"
Though this dish is good on its own, you might also want to consider adding it to a salad plate or serving it with soup and sandwich for lunch.
-Martha Baechle, Nipomo, California
Scrambling for a quick-and-easy recipe to use up some of those hard-cooked Easter eggs? Just add a little diced chicken and these zippy deviled-egg snacks from our Test Kitchen are almost a lunch in themselves!
NO CREOLE seasoning or honey mustard? The following spices can be substituted for the Creole seasoning: ¼ teaspoon each paprika and garlic powder, and a pinch each of cayenne pepper, dried thyme and ground cumin. As a substitute for honey mustard, combine ½ teaspoon Dijon mustard and ½ t
I make these stuffed eggs once a month for a fellowship meal at church-and I've yet to bring one back home! Different from typical versions, these hard-cooked eggs get a subtle crunch from chopped veggies, and deviled ham adds zing.