Reviewed: Nov. 22, 2012

Very Nice. Used Dill paste, seasoned with garlic salt, onion powder, and dijon mustard to taste. The avocado has a great texture to it. What I didn't stuff into the egg whites my daughter put on a Ritz and ate.

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Reviewer:

tommysblue

Reviewed: Apr. 2, 2012

I was so intrigued by this recipe using avacado to lighten up a not so healthy addiction, deviled eggs! I really liked the concept of this recipe, but I think this recipe is more of a base and needs some bumped up flavors added, hence the 3 stars. But as a base recipe, it can easily have added ingredients to fit your tastes to make it a 4 or 5 star. I added dashes of hot sauce, dijon mustard, sugar, onion and garlic powders, cayenne, and some sweet paprika. It's also great along with garnishing with green onion on top, to add some bacon and cheddar cheese! Thanks for this great idea! I will make again when wanting a lightened up version of deviled eggs.

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7 users found this review helpful

Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Mar. 10, 2012

I love the avocado and dill combination! Without sour cream, I used mayonnaise this time. Green onions or chives would have made a nice garnish, but I emphasized the dill, and sprinkled dill seed on top! These were a hit for my family!

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3 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 6, 2010

OK, this is a good base but very bland in terms of flavor. My modifications happened as I kept adding things to get an actual flavor. I put in a bit of lemon juice, just because of avocado turning grey paranoia. Added 1 tbsp of horseradish, 1 tsp of real Dijon mustard, 1/8 tsp cayenne. To me "deviled" eggs need a bit of a kick. The texture of this is wonderful. And I think the color is kind of fun.

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16 users found this review helpful

Reviewer:

Anita B

Reviewed: Apr. 5, 2010

4 stars for the idea, but I didn't follow this recipe exactly. Mine turned out pretty good, but be careful how much sour cream you add because too much will ruin the flavor. I also added a little lemon juice and instead of Worcestershire, since I had none, I used a mixture of salt, pepper, onion & garlic powder, paprika, and a little chili powder. I think they would've been perfect if I hadn't used too much sour cream.

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Reviewer:

Katie_C_S

Cooking Level: Intermediate

Home Town: Salida, Colorado, USA

Living In: Pueblo, Colorado, USA

Reviewed: Apr. 4, 2010

My son hates mayo, so I thought that he would like these deviled egg. I was right! These are a big hit. Very creamy. I can not really taste the avacado.

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16 users found this review helpful