Reviewed: Dec. 12, 2011

Not a fan of these. Waste of six eggs. Used the remaining eggs with one tsp mayo 2 tsps water, one tsp dry mustard and salt and pepper to taste. Came out yummy!

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1 user found this review helpful

Reviewer:

4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

Reviewed: Oct. 29, 2009

I woud just use 2 teaspoons of the lemon juice. And for those complaing about the filling being too soupy, you are probably using the wrong size egg. I like using extra large to jumbo. Men especially love the larger egg!

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13 users found this review helpful

Reviewer:

Terri

Reviewed: Sep. 2, 2007

I love deviled eggs, but didn't enjoy this recipe much. The barbeque seasoning kind of killed it for me, and the green olives were unneccesary. I also recommend using fresh olives if you're going to add them in. Followed this recipe perfectly, and wasn't happy. My guests weren't either.

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22 users found this review helpful

Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

Reviewed: Aug. 2, 2007

The taste was great, but it was WAY too runny! I would use half the amount of lemon juice and mayo or extra yolks.

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19 users found this review helpful

Reviewer:

MyJobsAParty

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Lakeland, Tennessee, USA

Reviewed: Aug. 15, 2005

I don't like deviled eggs, but these were great! I substituted barbecue sauce for the seasoning because I ran out and used regular style mustard. It was a little runny because of the extra liquid from the sauce so I reduced the lemon juice to 1 T. It was still too much for my eggs, though and so after filling them all quite full, I still had a lot left over. One other thing, I used 1/2 miracle whip and 1/2 mayo.

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10 users found this review helpful