No mayo? No problem. You can still make deviled eggs. Some people, bless their hearts, are not mayonnaise people. If you happen to be one of those people, we have good news: You can still enjoy ...

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

Bringing deviled eggs to a potluck is a no-brainer. They’re fit for a crowd, you can make them ahead of time, there are endless flavor options, and there are rarely any left ove ...

Cut the peeled eggs in half lengthwise and scoop out the yolks. In a mixing bowl, combine the egg yolks, mayo, mustard, sweet pickle, Worcestershire sauce, lemon juice, horseradish, and hot sauce.

Then this deviled egg dip is about to become your new fave. Imagine all the creamy, tangy, and punchy flavors you love from ...

It’s important for the eggs to go straight from the pot to the ice bath, so don’t wait to run to the freezer until the timer ...

Bake for 8 to 10 minutes until lightly browned and flattened. Let the crisps cool while you make the the deviled eggs. Once cooled, break the crisps into two jagged pieces. To make the deviled ...

Travel and Culture Editor Caroline Rogers, whose aunt makes this dish every year, and Senior Lifestyle Editor Ivy Odom both ...