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.
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This is a truly fabulous recipe for egg salad (cut up egg whites, too), but I liked it...