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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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Reviewer:

A Vehicle for Brown Sugar


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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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homeschoolmomof4

	Cooking Level: Intermediate Home Town: Columbia, South Carolina, USA Living In: Gaston, South Carolina, USA
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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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Amy

	Cooking Level: Intermediate Living In: Woburn, Massachusetts, USA
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Reviewed: Aug. 18, 2007

guests loved this recipe.

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Reviewer:

Gary


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Reviewed: Apr. 22, 2006

This was not a very good recipe. Very bland.

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3 users found this review helpful

Reviewer:

Cheryl


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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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6 users found this review helpful

Reviewer:

TheTwoHsuS

	Cooking Level: Beginning
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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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8 users found this review helpful

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BEVSKIWOLF

	Cooking Level: Expert Living In: Reading, Pennsylvania, USA
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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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3 users found this review helpful

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TXSZSHRIMP

	Cooking Level: Expert Home Town: Galena Park, Texas, USA Living In: Lott, Texas, USA
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Reviewed: Jun. 1, 2004

This was delicious! I added sweet relish, pepper and paprika. I like the idea of butter to make it creamy as opposed to mayo. A keeper recipe in my book!

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Reviewer:

ROXFISH03


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Reviewed: Nov. 12, 2003

YUMMMMMM!!!!!!

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VPDRTHY


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Reviewed: Nov. 12, 2003

I was very disappointed with this recipe. Far from "melting in your mouth," these eggs were like eating cold lumps of egg yolk-flavored butter. Everyone tried one, and then politely refused to eat the rest. We'll stick with the more traditional recipes for this one.

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Reviewer:

MISSEILEEN


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Reviewed: Apr. 16, 2003

I did make a few changes as suggested by other reviewers. Substitution of 1/2c Best Foods Mayonniase for the butter. I was out of mustard powder and substituted 2 tsps Dijon then I added 1/2 tsp of white vinegar. The results were excellent and I had more than enough filling for the nine eggs that I needed for my egg plate. I garnished with paprika and Voila!

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Reviewer:

JADEICE


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Reviewed: Mar. 10, 2003

I loved the addition of hot sauce and Worcestershire sauce. I was not quite sure about using butter, so I substituted mayo instead. Very tasty.

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Reviewer:

POOTY


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Reviewed: Mar. 10, 2003

The tablespoon of celery salt was too much and the stick of butter could have been cut in half or replaced with mayo instead.

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Reviewer:

Ina


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