Reviewed: Oct. 3, 2009

better than me,haha

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sim jian chee

Home Town: Sibu, Sarawak, Malaysia

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Reviewed: Sep. 7, 2009

I did read all the salty reviews so I cut back on the garlic salt a bit but it was still salty, must have been the mustard. It was ok. I usually put relish in mines. This is more akin to a an egg salad sandwich. Simple.

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motomoto

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Reviewed: Aug. 23, 2009

I tend to like my food salty, so I kind of ignored some of the other reviews on these. Big mistake. Normally I do put some mustard & pickle relish in mine. So I was expecting them to be close to the way I make mine. I'm not quite sure what the problem was, but they did not turn out as expected. Will not be making these again.

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Lindy Lessard

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Reviewed: Jul. 2, 2009

I'm Korean, and I came here 2 weeks ago. I made this recipe yesterday. It was delicious, but it was not as spicy and salty as Korean food. If you want to make it healthier I recommend that you use mashed sweetpotatos and potatos instead of eggs yolks. I think that it would also be good to use any other sauces for example, salsa, chili and tabasco.

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guest9

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Reviewed: Jul. 2, 2009

I’m from S. Korea. This was my first time to make April’s Deviled Eggs. It was really tasty but somewhat different from Korean food. I used garlic powder instead of salt. There was not enough salt. If I made this again, I would try adding hot sauce and eat it with pickles. It would be wonderful. I could not taste the mayo or mustard, so I recommend adding more of them. That would be perfect.

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Jun

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Reviewed: Jun. 5, 2009

I personally liked the flavor of this recipe alot. But it turned out too dry, so I had to add two more tablespoons of Mayo to make it creamy enough. Other than that small detail, it's a good recipe!

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Jo Adams

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Reviewed: Apr. 10, 2009

Sorry, I am usually a big fan of any type of Deviled Eggs, but this just tasted like mustard on a egg. I won't be using this recipe again.

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wilson190

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Reviewed: Feb. 4, 2009

I made this with Dijon mustard because I was out of regular and it was great! I did cut down the amount of mustard a little bit!

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Angie

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Reviewed: Oct. 11, 2008

This is a great recipe. It calls for 1 tablespoon of mustard. I suggest 1/2 tablespoon. It was a little too much to handle. But if you like mustard then it is a wonderful treat.

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Lynsey

Cooking Level: Beginning

Living In: Hillsboro, Missouri, USA

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Reviewed: Oct. 7, 2008

mom always made hers with honey mustard.. a little more sweet, not over poweringly mustard..

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Tiffany

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Reviewed: Jul. 21, 2008

This does NOT need any of the added salt - at least not so much. Mine turned out wayyyy to salty. I'm really bummed :(

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DESIGNSBYBRIANA

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 21, 2008

WAY too much mustard for me. I cut it way down. Used garlic powder instead of garlic salt. Easy, thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

This is a great starting point for making deviled eggs. Since different people have different tastes for example if you have a hundred people in a room you may have half who like it and half who don't it can be adjusted to personal preferences . For our family's taste we cut the mustard in half then used a small slice of onion and 2 cloves of garlic chopped up very fine then added salt and pepper a little at a time to suite our taste. Seldome if ever do I use a recipe without tinkering with it.

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WyOldtimer

Cooking Level: Expert

Living In: Riverton, Wyoming, USA

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Reviewed: Nov. 26, 2007

use 1/2 tablespoon lemon juice and 1/3 tablespoon worcestershire sauce add 1/2 tablespoon mayo 1/2 tablespoon musterd cut the garlic and onion in half.. after this it is great thanks

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JULIET429

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Huger, South Carolina, USA

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Reviewed: Nov. 8, 2007

This recipe is great! My family loved them. I used garlic powder instead of garlic salt, because it really doesn't need salt in it. I know other people have complained it was too salty, I think the final flavor of the eggs will depend on what type of mayonnaise and mustard you use. For example I have noticed there are big variations between different brands of mayonnaise. Some have a more tangy flavor than others, some are creamier than others, etc. Next time I made these I used ranch dressing instead of mayonnaise, less mustard, and added a bit of dill. They were delicious! :o)

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Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Aug. 30, 2007

I didn't have paprika on hand so I stuck to the olive slice. Oh and I used a sweet and spicy beer mustard. Can't beat the "thrift" or ease in a plate of deviled eggs!

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 6, 2007

This had 3 times the amount of garlic salt than these should have. I was unimpressed as were my guests, Thanks but no!

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WIPI

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Reviewed: May 1, 2007

they were so good i will keep doing them for my up coming parties

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TINA87I

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Reviewed: Apr. 8, 2007

Horrible - way too much salt & mustard

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1hotmama

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Reviewed: Mar. 12, 2007

These were OK... The mustard was a little stronger than I like. If I make these again, I'd add a little chopped up onion instead of the onion powder. I also would add a little pickle relish...

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