Epicurean Deviled Eggs Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 17, 2004
I prepared these for a backyard barbecue. I boiled two dozen eggs, thinking that my hubby would have leftover Deviled Eggs. I was so wrong! Using real butter made for a wonderful appetizer and these were gone within thirty minutes.
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Cooking Level: Intermediate

Home Town: Galena Park, Texas, USA
Living In: Lott, Texas, USA

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Reviewed: Jun. 1, 2004
This was delicious! I added sweet relish, pepper and paprika. I like the idea of butter to make it creamy as opposed to mayo. A keeper recipe in my book!
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Reviewed: Dec. 17, 2002
I did make a few changes as suggested by other reviewers. Substitution of 1/2c Best Foods Mayonniase for the butter. I was out of mustard powder and substituted 2 tsps Dijon then I added 1/2 tsp of white vinegar. The results were excellent and I had more than enough filling for the nine eggs that I needed for my egg plate. I garnished with paprika and Voila!
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Reviewed: Jul. 8, 2002
I was very disappointed with this recipe. Far from "melting in your mouth," these eggs were like eating cold lumps of egg yolk-flavored butter. Everyone tried one, and then politely refused to eat the rest. We'll stick with the more traditional recipes for this one.
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Reviewed: Jul. 5, 2000
The tablespoon of celery salt was too much and the stick of butter could have been cut in half or replaced with mayo instead.
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Reviewed: Jul. 4, 2000
I loved the addition of hot sauce and Worcestershire sauce. I was not quite sure about using butter, so I substituted mayo instead. Very tasty.
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Reviewed: Apr. 22, 2000
YUMMMMMM!!!!!!
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