Reviewed: Feb. 12, 2012

Not good! How the pictures turned out with yellow filling is beyond me. The filling was brown and runny. Very unappealing. I love worcestershire and horseradish but the worcestershire sauce is very strong.I

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Reviewer:

MICKIE

Reviewed: Nov. 23, 2011

I added garlic chilli paste and fine chopped green onions in the mix and for garnish.

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5 users found this review helpful

Reviewer:

skippy_

Cooking Level: Expert

Home Town: Fredericksburg, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jun. 22, 2011

The initial taste sends tingles in your jaw and then you just keep wanting more and more and more!

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7 users found this review helpful

Reviewer:

Kaya

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Reviewed: Apr. 25, 2011

I had my 16 and my 11 year old make them and they were great! Very easy to make but there were a few changes they decided to make. They started with making 16 (32) but, ended up with only finishing with 11 1/2 (23). They put 4 drops of hot sause instead of 2. they also added a little pepper as the garnish but, they were very good!

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9 users found this review helpful

Reviewer:

jensasweetie

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Kennewick, Washington, USA

Reviewed: Apr. 25, 2011

Made these for Easter and they were all eaten. I would use more eggs, though. The mix was a little runny. Nice tangy taste, though!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Jan. 16, 2011

Liked them. Good base recipe, thanks!

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Reviewer:

pmc922

Cooking Level: Expert

Home Town: Bridgewater, Massachusetts, USA

Living In: Berkley, Massachusetts, USA

Reviewed: Jan. 14, 2011

They were gone too fast. I added Jimmy Dean Hot Breakfast Sausage to it and a little Tiger Sauce (can you tell the Creole in me coming out?) an it was gone too fast...

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Reviewer:

kimmy0316

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Reviewed: Jan. 1, 2011

love it! nice alternative to the bland version I'm used to!!!

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Reviewer:

debrak96

Reviewed: Dec. 27, 2010

Everyone was raving about how good these devilled eggs were at our Xmas table! And they are good - plus the colours of paprika and parsley flakes give it an added Xmas flair. But I do agree with previous reviewers comments with regard to the amount of the egg yolk in relation to other ingredients. Maybe the recipe was written for extra large sized eggs. I mixed the other ingredients separately and then added the mixture to the mashed yolks until the desired consistency was reached, but there was quite a bit left over. Had I added the entire amount, it would have been way too runny. So as much as I think this recipe deserves 5 stars or better, the directions should be add a word of caution regarding the variance in egg size.

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Reviewer:

McGreg

Cooking Level: Intermediate

Reviewed: Dec. 17, 2010

Don't get me wrong, they taste pretty good. But the worchestershire sauce made it really brown-- and I think part of the charm of deviled eggs is the bright yellow yolks sprinkled with paprika. The look/presentation gives so much to your food. I also agree with a previous reviewer that said it was too much mayo. It made the filling too runny, and there was almost too MUCH filling. I will definitely be doing some modifying next batch, if I don't find a better recipe.

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