Decadent Deviled Eggs

Again, I didn't make two recipes on the same day. I just added them to the blog on the same day.

These eggs are self-proclaimed "decadent" deviled eggs, although I'm not sure that "made nearly entirely of butter" means decadent. But these deviled eggs are really unique, in that their texture changed from when I made them... to when I shared them with some testers... to the next day.

Recipe:

6 hard-boiled eggs

1/4 cup softened butter (I microwaved it for about 10 seconds to soften it up)

1 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

1/8 teaspoon celery salt

1. Crumble egg yolks in a bowl.

2. Add 1/2 cup softened butter.

3. Add mustard, Worcestershire sauce, hot sauce, and celery salt.

4. Mix well and fill egg halves.

Above: adding the softened butter, mustard, Worcestershire sauce, hot sauce, and celery salt.

Above: the finished "decadent" deviled eggs

My reviewers had a mixed reaction. One claimed he couldn't tell that the deviled eggs did not contain mayonnaise. Another claimed that he tasted mostly hot sauce. And yet another claimed he tasted mostly celery salt. I don't know if this makes this recipe enigmatic, or just a mess. As I noted above, the eggs had a typical "deviled egg" consistency when they were first made. When they were chilled, they had firmed up, and by the next day, the filling was totally solid, like a cube of butter, and easily slipped out of the egg halves. I'm really not sure what to make of these, so I'd like some feedback.

Overall: 55 out of 100
Texture: 10 out of 20 (because it was so weird)
Flavor: 8 out of 20
Uniqueness: 17 out of 20
Appearance: 10 out of 20
Ease of preparation: 10 out of 20
Comments?