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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 20, 2008
I did not care for this recipe at all. I followed the directions exactly.
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Reviewer:

glw
Living In: Winterset, Iowa, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 15, 2008
This reciep was a big hit at the 4th of July beach party I took it to. Will differently make this often. SM
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XXMETOO
Cooking Level: Expert
Home Town: Northville, Michigan, USA
Living In: Waterford, Michigan, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 11, 2008
Good, all the adults loved it, but the kids did not.
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Reviewer:

Ariana
Cooking Level: Intermediate
Living In: Iowa City, Iowa, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 5, 2008
Best deviled eggs I've ever had! I did use regular mustard as opposed to the ground mustard and it was perfect. Next time, I think I might try to add a little dill relish too.
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Reviewer:

Heather
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Richmond, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 18, 2008
Fantastic!! I have served these eggs with this particular recipe with family, friends and meetings. There were nothing but positive responses to the taste. They are delicious!!!
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Reviewer:

PCATS2
Home Town: Marion, Kentucky, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: May 3, 2008
This recipe is not great but good. The eggs definitely had a kick to them. I had to make an extra batch without horseradish for my guests who are not into spicy foods.
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Reviewer:

Brooke
Cooking Level: Expert
Living In: Chesterton, Indiana, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 31, 2008
This was quite a differest twist to the deviled egg favorite. The horseradish is delightful, not overwhelming at all. They were perfect and everyone loved them. This is a keeper.
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Reviewer:

Karen's
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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 30, 2008
It's okay; didn't knock my socks off . . . .
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Reviewer:

PHILLYJH
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Cooking Level: Expert
Home Town: Red Oak, Iowa, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Photo by MeggieSuzel
Reviewed: Mar. 29, 2008
Unfortunately even though I used eggs that were a week old (my mother's fool proof method for easy peeling eggs, my eggs did not peel easily at all and I ended up with scary looking eggs, so I just smashed up the entire egg like I would for egg salad and then added the suggested ingredients and made a really great cracker spread! Thanks for the recipe. It went over really well at our family Easter gathering.
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MeggieSuzel
Photo by MeggieSuzel
Cooking Level: Intermediate
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Hopewell, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 23, 2008
These were great. I used Horseysauce from Arby's and added a little dried onion to them too. Just right for this Pennsylvania tongue.
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Reviewer:

Hannen
Photo by Hannen
Cooking Level: Intermediate
Home Town: Butler, Pennsylvania, USA
Living In: Houston, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 23, 2008
These were OK. A little too salty after sitting in the fridge all night. The horseradish was excellent, and I added a little (less than 1/2 t) prepared mustard in addition to making the recipe as stated. Will make these again with only minor changes.
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Reviewer:

Chazwaine
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Cooking Level: Intermediate
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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 23, 2008
They were just o.k.. The horseradish is truly the only flavor you pick up when you eat these. I love horseradish but there just wasn't much taste besides that.
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Reviewer:

Alicia I.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 20, 2008
Fantastic eggs! I made these for a food day at work and didn't even get to have one because they want so fast.
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Reviewer:

Izzy Belle
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Cooking Level: Intermediate
Home Town: Keene, New Hampshire, USA
Living In: Silver Spring, Maryland, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 14, 2008
Good for a switch from the usual. Tried a few times using different types of horseradish (creamed/extra hot) and each time a different flavor was achieved. The kids even like this one!
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Reviewer:

Paije
Photo by Allrecipes
Cooking Level: Expert
Home Town: Edmonton, Alberta, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 12, 2008
Mmmmmm. I add more horseradish to mine, but everyone loves them!
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Reviewer:

LEWSKI709
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 30, 2007
Great flavor, every one in the family loved them. We will make them again.
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Reviewer:

WESDONNA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 26, 2007
Extremely yummy. You'll eat a dozen by yourself. Don't be afraid of the horseradish and a dash of hot sauce is always nice. Going to try it with a little Old Bay next time.
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Reviewer:

little maggie and pigeon
Home Town: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 24, 2007
Deviled eggs are not a favorite or so I thought. I have made this recipe as an appetizer on many occasions. These are the first to go, and everyone wants to know if there is more. No changes to the recipe.
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Reviewer:

kjwilliams
Cooking Level: Beginning
Home Town: Bend, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 6, 2007
I made these for my office Christmas potluck this afternoon, and they were the first item off the buffet table. I only managed to get one of them before they were gone! Followed the recipe exactly, and it couldn't be easier--no chopping at all! Squeezed the filling from a sandwich bag with a snipped-off corner, as a few reviewers suggested (great idea, because I brought the filling, stored in the bag, to the office, and then stuffed the eggs before serving). One note: I used "extra hot" horseradish, but it was in no way extreme or unbearably hot with that much mayonnaise to support it. I will definitely make these again!
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Reviewer:

kikadee
Photo by kikadee
Cooking Level: Intermediate
Home Town: Castlegar, British Columbia, Canada