Reviewed: Dec. 10, 2011

it's nice. i used marjoram instead of parsley, and smoked paprika on top. love amish recipes!

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2 users found this review helpful

Reviewer:

Ras Billy

Cooking Level: Expert

Home Town: Endicott, New York, USA

Living In: Clayton, North Carolina, USA

Reviewed: Sep. 29, 2011

I think curry is an acquired taste, and I'm trying to sample more of it. These were OK, but I think I still prefer the old-fashioned regular deviled eggs. But that well could be a result of my not being a huge curry fan at this point.

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2 users found this review helpful

Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Aug. 27, 2011

Wow, I didn't know I cold make deviled eggs better than my grandma's recipe! Granted, I may be a little biased because I love curry but these are delicious!

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2 users found this review helpful

Reviewer:

PeppermintEgo

Reviewed: Feb. 7, 2011

I made this recipe as close to the submitter's original intent as possible. I had no stone-ground mustard (NOT to be confused with ground mustard, which is in dry powdered form), instead opted for a spicy brown mustard and added as the recipe suggests -- to taste. Once the filling was mixed, I found it a little dry, but an extra dollop of mayo solved that. Admittedly, I'm not a tremendous fan of deviled eggs 'as-is'.... so I smashed some up and made a pretty tasty egg salad sandwich :) Thanks Kimberly!

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6 users found this review helpful

Reviewer:

Nicolette

Reviewed: Feb. 5, 2011

Way to much ground mustard. Good thing I didn't take them to the Superbowl party.

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4 users found this review helpful

Reviewer:

Hungry Hungry Hippo

Cooking Level: Intermediate

Home Town: Johannesburg, California, USA

Living In: Fair Oaks, California, USA

Reviewed: Oct. 17, 2010

I didn't care for these. They tasted a bit too sweet for me. I guess I'm too southern to enjoy curry properly.

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4 users found this review helpful

Reviewer:

SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

Reviewed: Apr. 21, 2010

The sweet pickle relish seemed at odds with the curry. Maybe using chopped black olives instead of the pickle relish (as a previous reviewer suggested) would be better.

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5 users found this review helpful

Reviewer:

KIMAR

Reviewed: Apr. 13, 2010

This was a nice twist with the curry & mustard. It kicked it up, but the flavors balanced well. The ingredients gave this a more grown-up color compared to the traditional bright yellow, matching the grown-up taste. Chopping a few up and pairing them with toasted bread, worked too.

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4 users found this review helpful

Reviewer:

beINTENTIONALwomen.com

Home Town: Quakertown, Pennsylvania, USA

Reviewed: Apr. 6, 2010

This is an awesome recipe. In my family we do not care for pickle relish. So...I tried chopped up black olives. AMAZING. Curry and black olives go great together. Thanks for the recipe.

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13 users found this review helpful