Reviewed: Sep. 18, 2010

These had a nice flavour but were too weak. We changed the recipe to half mayonnaise but my husband says the traditional style are better.

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7 users found this review helpful

Reviewer:

XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

Reviewed: Oct. 19, 2008

Hi, I found this recipe when searching for an addition to deviled eggs since I didn't have quite enough mayo for my usual recipe. I took a chance and added some melted butter to finish mine off. This is WONDERFUL! The butter adds a richness that we loved. I think using mayonaise AND melted butter is a keeper!

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11 users found this review helpful

Reviewer:

Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

Reviewed: May 19, 2008

I was having some family over for dinner and while I do not enjoy eggs of any type myself, the family goes nuts for eggs. My partner tried these as soon as they were done and said they tasted like egg flavoured buttercream. Not a bad thing in his opinion. He felt maybe some people might like them saltier, but we used ground coriander as we had no celery salt. He also felt maybe a little tang, like vinegar or a shot of mayo might be nice. Overall though, he thought they we unique and buttery. Yum.

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11 users found this review helpful

Reviewer:

A Vehicle for Brown Sugar

Reviewed: Mar. 27, 2008

Not EXCELLENT but a NICE change. I too wasn't sure about the butter, so I used mayo instead and all other ingredients as called for. A little salty, but I'll definitely use this recipe again and maybe tweak the celery salt or Worchestershire sauce to cut out a little salt.

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8 users found this review helpful

Reviewer:

homeschoolmomof4

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Midway, Georgia, USA

Reviewed: Mar. 3, 2008

I made this recipe for my daughters birthday party. Every egg went quick. This is now the new way I make deviled eggs!

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8 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Living In: Woburn, Massachusetts, USA

Reviewed: Aug. 18, 2007

guests loved this recipe.

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6 users found this review helpful

Reviewer:

Gary

Reviewed: Apr. 22, 2006

This was not a very good recipe. Very bland.

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10 users found this review helpful

Reviewer:

Cheryl

Reviewed: Apr. 5, 2005

This recipe has a VERY subtle taste that isn't present until after your second or third egg. Not reccommended for those looking for a "kick" in their deviled eggs. Not bad, just a little bland.

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14 users found this review helpful

Reviewer:

TheTwoHsuS

Cooking Level: Beginning

Reviewed: Jan. 7, 2005

I tried. I really did. I'll stick to my old stand-by of Mayo, Dijon, onion powder, salt and pepper with a slice of olive.

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28 users found this review helpful

Reviewer:

BEVSKIWOLF

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

Reviewed: Jul. 17, 2004

I prepared these for a backyard barbecue. I boiled two dozen eggs, thinking that my hubby would have leftover Deviled Eggs. I was so wrong! Using real butter made for a wonderful appetizer and these were gone within thirty minutes.

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13 users found this review helpful