Member since Jun 2013
"This is my recipe for deviled eggs, except I use a little less mayo, omit the mustard and use a heaping tablespoon of Durkee's Famous Sauce. It really makes a "devil" of an egg. I like to sometimes hide a slice of green stuffed olive in the white before filling it and I garnish with capers. Yummy! Susan Shields Marietta, Ga."