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Marietta, Georgia

Member since Jun 2013

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Reviewed Traditional Southern Deviled Eggs

Monday, Jun 24, 2013 on Cooking Channel

"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."