Reviewed: Apr. 8, 2012

Well, one of my avocados was bad, so I only had one to work with. It also hindered much of the avocado taste. Not the recipe's fault, I know. I'll have to give this one another go. Thanks!

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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Oct. 4, 2011

I love deviled eggs and guacamole! Very different...but a great change

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2 users found this review helpful

Reviewer:

Tess

Cooking Level: Expert

Home Town: Lake Jackson, Texas, USA

Reviewed: Nov. 17, 2010

as an "egg expert" and Avocado lover I can rave about this dish -- easy to assemble and delicious to taste!!\ Julie

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Reviewer:

Julie K

Reviewed: Sep. 17, 2010

Great Recipe!

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Reviewer:

desmallfry

Reviewed: Aug. 4, 2010

MADE THIS USED 1 AVOCADO DICED UP A LITTLE BREAD AND BUTTER PICKLES AND USED THE PICKLE JUICE INSTEAD OF LEMON JUICE . AWESOME! ALSO USED 6 EGGS INSTEAD OF 4

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6 users found this review helpful

Reviewer:

sweet pea

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lakeland, Florida, USA

Reviewed: Jul. 10, 2010

Made 9 eggs-worth of these along with 9 eggs-worth of bacon and cheese deviled eggs for a "do" here in the canyon tonight. They were the hit if the party! Everybody loved them. Add the lime juice to the avocado as you are mashing it and before adding the other stuff and you should have no problem with browning. I topped them off with a little sprinkle of Pico de Gallo. I used 9 eggs and double the recipe for the guacamole, and even though I really loaded each egg half with the goop, there was plenty left over for some tortilla chip dipping tomorrow. Thanks, Lisa Linthicum for a great recipe!

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10 users found this review helpful

Reviewer:

WileyP

Cooking Level: Intermediate

Home Town: Winnetka, Illinois, USA

Living In: Sapello, New Mexico, USA

Reviewed: Apr. 3, 2010

If you are having problems with the guacamole turning brown, there are two ways to get around it.. One is to prepare the guacamole just before serving, and the other is to add more lime juice! Excellent way to have deviled eggs!

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Reviewer:

alyssa

Reviewed: Dec. 24, 2009

They were tasty, but plan on eating them ASAP. They turned a scary purplish-black color within a day.

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6 users found this review helpful

Reviewer:

KATIES8422

Cooking Level: Intermediate

Reviewed: Dec. 4, 2009

I used guacamole that I had made a couple nights before, but I added the dijon-style mustard and egg yolks to it. I didn't add the w. sauce and I only had 3 eggs. They turned out pretty good, I think they could use some sour cream. Made a nice lil snack, might make these again if I need to use up guacamole. Thanks for the unique recipe.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Oct. 3, 2009

Ok, so first I should mention that I LOVE avocado. I mean LOOOOOOOOOOVE avocado, and am always looking for ways to add it into recipes, etc... In deviled eggs, it just doesn't work. I think the problem is that while I love avocado, I also love deviled eggs, and this certainly was nothing even close to a deviled egg. The mustard kick is lacking terribly, and the avocado (even with all the added ingredients) is simply too plain with a boiled egg white. Still planning on making it? Well here are my tips...cut the avocado amount in half and cut the lime amount in half...and even then, watch out. Luckily I only made half a dozen so I was able to save the last half and make regular deviled eggs. WAYYYYY better!

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5 users found this review helpful