Reviewed: Apr. 25, 2011

Delicious! these were a big hit at Easter dinner. Next time I'll use a lot less mayo. I used cooked frozen shrimp, thawed and pressed dry between paper towels before chopping, dusted them with smoked paprika and topped each one with a small shrimp on a toothpick- made them look buffet table special. Plus anyone with a shrimp allergy was forewarned. I choose this to use up some of the fresh dill from my garden, but I will be making it again for special occasions.

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Reviewer:

Linda

Reviewed: Jul. 11, 2010

These were good, but the filling was a little too soft. I would cut back the mayo a bit and add more as needed. The combination of lime juice and dill was a tiny bit overpowering after being refrigerated overnight.

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5 users found this review helpful

Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jan. 24, 2010

Okay. I also made these with minced crab and it was was better as the taste was a bit sweeter. I think I still prefer plain 'ole deviled eggs though:-)

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Jan. 16, 2009

Excellant. Much more bite than regular deviled eggs. Very tasty. I did omit the shrimp but these were a hit. Addictive once you get past the fact they are not like regular deviled eggs.

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4 users found this review helpful

Reviewer:

dana

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Barrie, Ontario, Canada

Reviewed: Dec. 7, 2008

I made this for a party and they were gone within minutes. Next time I'll make a double batch and add more hot sauce. I used the can shrimp versus the fresh and it was good! I will definitely make it again!

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Reviewer:

Lisa

Reviewed: Jun. 10, 2008

There's alot of flavor going on in this recipe. Perhaps too much. Don't use the canned shrimp. It doesn't taste nearly as good as freshly cooked shrimp. Not really the same animal at all. Fresh shrimp are larger, so you do need to dice them a bit in order to incorporate them into the egg mixture. Don't be afraid to use other types of mustard in this if you don't care for dijon.

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6 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Jun. 1, 2008

These were good. I bought shrimp already cooked and diced them as opposed to using canned shrimp. The shrimp adds a nice subtle flavor.

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Reviewer:

Lena

Cooking Level: Intermediate

Reviewed: Mar. 29, 2008

Gosh, I hate to do this but if I could I'd give this 0 stars. I made two plates of deviled eggs for Easter, one dozen of these and a dozen of my old recipe. Mine were gone. I had to force people to try the others. Now, I followed this recipe EXACTLY. We did not care for it - no flavor at all and had a really weird texture. Won't be making again. Sorry.

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3 users found this review helpful