StaceyL428

I see why this is called a “stuffed egg” instead of deviled egg. It misses the flavor completely. Made as described, Nobody in my house liked them, what a waste.

This was great! I prefer to measure by eye and adjust seasonings by taste, perfect recipe of seasoning. I used chicken and omitted the ketchup because I didn’t have any, I added a tad bit red curry paste as well. All of us really enjoyed and will be making again soon.

Ok so made as is, it’s a tad dry. I adjusted recipe as follows. I store bought pizza dough and let it rise with some olive oil in the cookie sheet I cooked it in, stretched and pre-baked for 10 min. I had to figure out a way to make a savory sauce but not pizza sauce because I felt the recipe was too dry the first time without some type of sauce. I whipped up some type of creamy mock Alfredo sauce using mayo, sour cream, cream, garlic, salt and pepper. (I know right) i used it as the bottom layer, then topped that with American cheese slices, then shaved steak mixture, then sautéed onion, green peppers and mushroom and finished it off with mixed pizza cheese. For added flavor I put some basil, red pepper flakes and salt and pepper. Baked at 425 for 12 min and broiled on high for an additional 3-4 min to crisp the crust. It was AMAZING!

This is a great recipe as written, besides the 4C half and half... I find that to be way too much, 2C works just fine.

This came out fabulous! The seasoning is really on point for this recipe, it's what sets apart other fish au gratin from this one. I've made this twice now second time I added a pinch of Romany and thyme to the Béchamel sauce before topping the fish, then topped with crushed ritz. Out of this world!