Fully Loaded Deviled Eggs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 16, 2013
Instead of sauteing the onion in vegetable oil, I used butter. The recipe didn't specify which kind of onion I should use, I used four large green onions. I threw in a clove of fresh minced garlic in with the onion when I sauteed it. I used a homemade dry ranch dressing mix, increased the bacon bits a bit and added a touch of Frank's Hot Sauce. The boys LOVED these deviled eggs--they ate every single one.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Photo by Christina
Reviewed: Aug. 12, 2012
SOOOOO GOOD! I liked the cooked onion in this, though I didn't see in the directions about adding it in w/ the other ingredients, but I assume that you were supposed to, so I did, lol. Great flavor...will be making these again~YUM! Thanks for sharing. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Reviewed: Aug. 14, 2014
These are delicious!! I omit the onions and bake my eggs in a muffin tin at 325 degrees for 30 minutes (turn after 15 mins to avoid harmless brown spots) rather than boiling in water on the stove. It is easy and still yummy! Thanks for the recipe!
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Reviewed: Aug. 31, 2014
These are just amazing. I was concerned about the onions, so made less than a dozen eggs, but will be doing the rest of them shortly. These are "slap yo' momma" good!!!
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