Ok, so first I should mention that I LOVE avocado. I mean LOOOOOOOOOOVE avocado, and am always looking for ways to add it into recipes, etc... In deviled eggs, it just doesn't work. I think the problem is that while I love avocado, I also love deviled eggs, and this certainly was nothing even close to a deviled egg. The mustard kick is lacking terribly, and the avocado (even with all the added ingredients) is simply too plain with a boiled egg white. Still planning on making it? Well here are my tips...cut the avocado amount in half and cut the lime amount in half...and even then, watch out. Luckily I only made half a dozen so I was able to save the last half and make regular deviled eggs. WAYYYYY better!

Reviewed On: Oct. 3, 2009

I've made the recipe twice in the past week.... The first time I added some of the ingredients suggested in the reviews: I used an extra can of soup, subbed 1/2 can of milk for the mayo, added an extra cup of cheese so that one was mixed in the casserole while the other cup topped it, and I cooked the chicken in chicken broth seasoned with chicken seasoning. I also used a whole box of stuffing mix and cooked it before topping it on the casserole and added sauteed mushrooms in the mix. It was good but needed some tweaking The second time around was a hit. My boyfriend said he liked it better than the first and my sorority sisters inhaled the dish at our potluck last night. One sister told me it was the best casserole she'd ever had and another has already asked for the recipe...the trick is instead of topping the casserole with the cheese and stuffing, mix it ALL together. Then I topped the whole thing with bread crumbs. It was so much better than with the stuffing on top. Oh yeah...and I added yet ANOTHER cup of cheese. Needless to say, no more tweaking is necessary. Awesome, and thanks so much!

Reviewed On: Dec. 4, 2006