Reviewed: Mar. 22, 2013

These were amazing. I had a (pregnancy strength, lol) craving for deviled eggs, but I needed them to be spicy and zippy. My husband was excited and proud that he could make them himself, and we both loved these pretty much as is (we might have used a little more mustard, a little less mayo). I would not only make these again, but I would recommend the recipe to others as well. Well done!

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Reviewer:

gigglgal

Reviewed: Dec. 23, 2012

I think this dish has a lot of potential, and I'm sure I'll will be make it again. Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. I've will added this to my recipe book with my additions.I did not add the salt, the olives are salty enough for this. THANK YOU!!

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Reviewer:

grpa

Reviewed: Apr. 9, 2012

I made these for Easter. They were REALLY easy, which I love! They had a slight kick, but completely yummy. I'll be making these again!

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3 users found this review helpful

Reviewer:

chixchoice

Reviewed: Feb. 12, 2012

Took them to a party and they were a great hit. Lovely and creamy with a nice spicy kick.

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2 users found this review helpful

Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Feb. 6, 2012

Very tasty eggs....thanks

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4 users found this review helpful

Reviewer:

Carlos

Reviewed: Dec. 26, 2011

The hot sauce in it to give it an extra kick was good, but the filling was way to dry. I added and added extra mayo to make it creamier. Just didn't do it for me.

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5 users found this review helpful

Reviewer:

Gramikat

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Susanville, California, USA

Reviewed: Oct. 31, 2011

Followed ingredients exactly except I did not dust the eggs with paprika. I boiled my eggs for 3 minutes and then covered them! After 10 minutes I drained the hot water and covered with cool and then shelled them. I used a small cookie scoop to fill each egg white. For the bodies of the spiders: I halved the drained olives and then patted them dry with a paper towel. For the spider legs, I just cut slices. The red eyes are made out of Betty Crocker Cookie Icing but I DO NOT RECOMMEND doing this because within 30 minutes the icing slides right off :( :( The taste of the egg is excellent. Will make again and will continue trying to figure out a way to make eyes.

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7 users found this review helpful

Reviewer:

Shearone

Reviewed: Sep. 20, 2011

These were good, but not spicy enough.

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6 users found this review helpful

Reviewer:

justynajd

Reviewed: Aug. 4, 2011

Very delicious! I did use tad less mustard and added tad more mayo just because we like creamier i guess. It is a keeper in my recipe box. Hint for those struggling on peeling eggs. Once they are done, put in cold water for about 2 minutes, then crack each egg softly, one crack each side or each end, and let soak in cold water for an hour, when you go to peel, it practically falls off for you.

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10 users found this review helpful

Reviewer:

Melynda

Home Town: Battle Ground, Washington, USA

Living In: La Center, Washington, USA

Reviewed: May 28, 2011

This was fantastic! I left off the olives and added minced onion for a bit of crunch. Tried another top-rated deviled eggs recipe on the site that was disappointing, and made this recipe after the other flopped, just in time for our get-together. It didn't disappoint, lots of flavour!

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9 users found this review helpful