When I first assembled these, I thought I wasn't going to like the recipe: they seemed oily and too spicy. The secret is to really let them marinade (I made them 2 days in advance) - when the flavors blend and mellow, they are really great! I had to use white wine vinegar, and it was fine - I used a bit more than called for since it was a mild vinegar. I will make these again.

Reviewed On: Nov. 26, 2008

I can't say enough about how fabulous these are. By FAR the best pickled beets ever. So much more depth of flavor than plain vinegar/sugar/onion versions, and so easy. I was out of whole cloves, so I used a tiny bit of ground (it goes a long way, so be restrained) and it worked just fine. I deliberately used whole beets that I cut in half, and let it marinade 48 hours, and it was perfect. Wish I could give it 10 stars!

Reviewed On: Nov. 26, 2008

This is a truly fabulous recipe for egg salad (cut up egg whites, too), but I liked it considerably less for deviled eggs. It turned out quite runny: one change I would make is to add part of the mayo first and then only add more if it is too dry. Also, mash us the egg yolks before adding anything else, as it is hard to mash them up thoroughly with the celery and onion. Because the filling was so wet, I could not fill the egg whites very high, so I had filling left over. Also, I really missed the mustard that is in many recipes, which is what makes it taste more "deviled" and less "egg salad." However, I really did like the celery and onion (I used sweet onion, which was great), which I tend not to use for deviled eggs, so I am glad I tried it. Next time, I will add celery and onion to a mustardy recipe.

Reviewed On: Nov. 26, 2008