Reviewer:

Donna Jeanne


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Reviewed: Apr. 3, 2007

Sorry but these eggs were bad, no one ate them, you just cannot replace good old-fashioned mayo with sour cream in a deviled egg dish, very bland.

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Reviewer:

Against my better judgement after reading the reviews, I decided to try these anyway. I'd give them zero stars if I could. I had to salvage these - they were so dry! I started with more lemon juice and they still didn't taste right. Then I added red wine vinegar which helped a bit. I then added granulated garlic and then dill weed and they finally tasted a *bit* good. I will not make these again. The sour cream is just too bland for deviled eggs, in my opinion.

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JulieCC

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Decatur, Illinois, USA
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Reviewed: Mar. 7, 2007

The lemon is way too overpowering, I should have read the last review. Plus, I don't know how much I liked lemon and curry mixed together. It lack a rich creaminess too. I found by replacing the sour cream with mayo and eliminating the lemon all together you got some really yummy curry deviled eggs and those hit the spot.

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Jessica53214

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: West Milwaukee, Wisconsin, USA
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Reviewed: Jan. 6, 2007

I made these last night to serve today. But I don't think I'm going to! I decreased the lemon juice a bit in the first place but even this morning all you can taste is the lemon. Last night I could even detect a bit of the curry flavour but this morning - nothing - just lemon - no egg taste, no curry taste... I liked the idea of the sour creme instead of mayo and it did make the filling light - too light as there was very little body. How to rescue this dish? I don't know. I will watch with interest other reviewers comments. Hopefully someone will like it and/or make some suggestions. sorry

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Reviewer:

DRAGNLAW

	Cooking Level: Intermediate Home Town: Hamilton, Ontario, Canada Living In: Saint-Lazare, Quebec, Canada
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Lemon-Curry Deviled Eggs

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