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Odenton, Maryland

Member since Jul 2005

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Reviewed Classic Deviled Eggs

Jun 15, 2013 in Food Network Community Toolbox on

I love this simple classic recipe! I tend to double it (sometimes more)) and use spicy brown rather than yellow mustard. For the creamiest blend of flavors, I mix them in a food processor and then pipe them into the whites using a plastic bag with a corner cut off. They're a huge hit every time I make them! "

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