This was awful..... I had to throw away the the egg mix. too salty ....

Love them just the way they are. Need to be refrigerated for 24 hours before serving, otherwise I think they taste to salty. Not sure why that makes a difference, but does to my taste buds.

This is my family's favorite for deviled eggs. The only difference I make is regular yellow mustard instead of dijon mustard, either way works, use what you like best.

I've been making these for years, I just do it a little differently. To 12 egg yolks I add 2 very thinly sliced green onion tops, (no white part.) enough Ranch dressing powder (I use the one that you use buttermilk with, it just tastes better!) to taste, (about 3 tsp.) than add about a 1/2 C. mayo, 1/8 C. Sour Cream, black pepper to taste, and a smidgen of Cayenne (Just enough for a little kick!)I'm honestly not sure of the exact measurements of the mayo and sour cream since I've been making it for so many years, but it's one of those recipes that you can play around with and easily figure it out. (You don't want it too dry or too creamy.) These have been a very big hit every single time I've fixed them! People seem to love the little spicy kick in them!