Mexican-Style Deviled Eggs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 26, 2012
Very good! I quartered them and piped with a bag. They were a hit with the little kids and at a taco themed luncheon. I was very pleased that quartering worked! I will do that from now on.
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Living In: Boise, Idaho, USA

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Photo by Christina
Reviewed: May 29, 2012
These were good, but I was hoping for a more Mexican-y flavor. I added some salt and pepper and garnished them w/ black olives and an extra sprinkling of chili powder. I may try to play around w/ the flavors more b/c I think there is potential here. Thanks for sharing. :)
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Reviewed: Sep. 12, 2010
I think these are nice change of side. I had to add more cayenne and chilli powder I also added some garlic salt. Overall pretty good.
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Reviewed: May 20, 2010
I brought these along to a mexican themed dinner at a friend's house. Everyone loved them! In fact they were requested again. Nice twist on an old favorite.
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Cooking Level: Expert

Home Town: Geneva, Illinois, USA

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Reviewed: Apr. 11, 2010
Very good! I added a little cumin and garlic powder and just garnished with the black olives instead of mixing them in. My husband ate them up! Thanks :)
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Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 7, 2010
I found the filling to be too runny to stuff into the eggs, despite using 8 egg yolks instead of 6. I used a vegan soy mayonnaise substitute, which might have been the difference. NOW--here's what to do with the extra filling: Add the rest of the canned (4 oz) green chilies, the rest of the (4 oz) can of sliced olives, a can of whole kernel corn (drained), two or three sliced green onions, a quarter of a red bell pepper (diced), and a good grinding of black pepper, to make a nice corn relish/corn salad. These two recipes would be perfect to take to a picnic--you get credit for two dishes, but really only had to do one and a half!
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Photo by Whitney

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA


 
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