I am a huge deviled egg fan, and these were very different - I did need to doctor them up quite a bit. I used some salt, minced white onion, tabasco, and sprinkled in some dry parsley. The cheese flavor was not very strong, so I changed things up a little more by adding sharp cheddar cheese (about 1/4 cup) using a box grater and folded it into the mixture. The mixture is a bit stiff & chunky, so I used a teaspoon sized scoop, that I normally use for cookie dough, to fill the egg whites. I let them chill in the fridge for a couple of hours and dusted the eggs with smoked paprika before serving.
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I am a huge deviled egg fan, and these were very different - I did need to doctor them up...