Reviewer:

jessvanner

Home Town: Weyburn, Saskatchewan, Canada

Reviewed: Nov. 12, 2009

these are the best deviled eggs i've found on this site. i took this to my friends thanksgiving and the traditional deviled eggs that grandma brought were barely touch. now i bring them every year

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7 users found this review helpful

Reviewer:

FLOUNDERMONOPOLY

Reviewed: Dec. 25, 2007

i suspect there is something wrong with the conversion chart when it said i needed 22 1/2 cups of cheese for a batch of 18.. i cut back from 2 1/4th cups of mayo to 2 and i followed everything else.. the Velveeta did nothing to change it.. i now have about 1/4th of the mixture left and the stuff doesn't taste that good. i like the concept of the recipe, adding cheese to the egg yolk mixture, but as far as this recipe is concerned, it's just not that good.

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Kent, Ohio, USA

Reviewed: Nov. 5, 2007

I wasn't brave enough to add the warm velveta to the egg mixture so I added shredded cheddar instead. I also only used 2 cups of mayo instead of 3 (I made 2 dozen eggs). Two cups was plenty. These eggs turned out great! I'm going to make them again with the velveta this time!

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7 users found this review helpful