Reviewed: Jul. 28, 2011

the consistency came out okay. but looked dry. & it tasted of a lot of salt. added another tblsp of mayo & the consistency came out nice & creamy. but still tasted like a mouth of salt.

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Reviewer:

tarfu

Cooking Level: Expert

Reviewed: Jun. 17, 2011

I am sorry to have to say anything bad about someone's recipe but exactly as written, I did not care for it, way too much mustard, way too salty and i found the onion powder taste very strong. I may try this again with some reviewers tweaks like, using less mustard and garlic powder instead of salt, but there are so many other deviled egg recipes i think i will kepp looking for the "one".

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Reviewer:

jamers9050

Reviewed: Apr. 24, 2011

way to salty

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Reviewer:

PINKY8467

Cooking Level: Expert

Reviewed: Apr. 14, 2011

Wish I would have read the reviews first as well. WAY TO SALTY!

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3 users found this review helpful

Reviewer:

tohefrisco

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 13, 2010

Good ingredients when serving many, very basic appealing taste with adjustments made. 1 TBSP mustard for a dozen eggs, 1 tsp onion powder, 4-5 TBSP mayo. Then S & P t to taste. Kept paprika for that touch of classic color. Increased mayo needed for right consistency for decorating gun.

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Reviewer:

DEBJAPAN

Reviewed: Feb. 13, 2010

I love deviled eggs but I hate mustard, so if you don't like the overpowering taste of the mustard use dry mustard instead. =]

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Reviewer:

mrsDmomma2

Reviewed: Oct. 3, 2009

better than me,haha

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Reviewer:

sim jian chee

Home Town: Sibu, Sarawak, Malaysia

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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Reviewer:

motomoto

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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Reviewer:

Lindy Lessard

Home Town: Royal Oak, Michigan, USA

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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