OK, I'll admit I'm chicken when it comes to making something new in large quantities without tasting it first. That being said, after reading the varieties of opinions on this, I decided to convert the recipe to 2 servings using the web page calculator to test it. I followed the recipe exactly. The conversion to 2 servings called for 1/8 teaspoon of salt, but to be in proportion with the rest of the measurements, I reduced it to 1/16 teaspoon. The sugar sounded odd to me, so I left it out of the mixture at first. (More about that later.) My husband and I tried an egg half and were impressed with the smooth flavor. The mayo was fat free, so the butter must have carried the flavor. There was a subtle bite from the vinegar (I used white vinegar) and a wonderful crunch and flavor of the bacon. The spinach makes it healthier and adds great color. Different than traditional deviled eggs, but definitely a keeper. I will keep in mind other reviewers' recommendations to not let these sit for more than a couple of hours once the bacon is added in order to keep it crunchy. (No problem!) Now for the second half of the egg. I added the 1/8 of a teaspoon of sugar to the remaining mixture. I know taste is subjective, so for what it's worth, my husband noticed that the sugar seemed to reduce the intensity of the bacon. I tried it and had to agree. We opted to leave the sugar out. Other than that, WOW, what a great new way to do deviled eggs! If you're not sure, try making 2 servings first.
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OK, I'll admit I'm chicken when it comes to making something new in large quantities without...