Shrimp and Dill Deviled Eggs Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jul. 24, 2003
My husband would have rated this 4 stars. I lowered the rating as I left out a major ingredient that would have changed the taste quite a bit. I used 1/2 tsp. dried dill instead of the fresh (I guess you could experiment with the amount)and Grey Poupon deli mustard. The recipe doesn't say what size canned shrimp to buy. I used tiny shrimp & they got a bit mashed up when I mixed everything together. Maybe it would be better if the shrimp just topped the eggs, like a garnish. Anyway most importantly, I left out the hot pepper sauce. I had leftover filling after I heaped the eggs with the mixture. I did a taste test by mixing a little hot pepper sauce with the leftover mixture in one bowl and a little white horseradish with the mixture in another bowl. I liked the horseradish much better. If you leave out the hot pepper sauce, you just need to decide if you'd like the dish more deviled &, if so, what to add (more mustard or horseradish, or maybe vinegar).
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Reviewed: Jul. 8, 2003
I don't eat shrimp personally but my husband and brother-in-law said that these deviled eggs were fantastic. I used dried dill rather than fresh and I also had a dill mustard in the fridge rather than dijon. Oh, and I could only find a 6 oz can of shrimp. These eggs are also very attractive looking on the plate.
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Reviewed: Nov. 10, 2001
this recipe was a hit with my grown children.
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