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    You are in: Home / Cookbooks / Appetizers: Deviled Eggs
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    93 recipes in

    Appetizers: Deviled Eggs

    cover photo courtesy of Thorsten
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    Plan ahead these need to chill for 3 hours before serving, these are really good! Make certain that eggs are completely cooled before slicing in half and butter is very soft but not melted, you can adjust all ingredients to taste

    Recipe #210940

    This is another great recipe I make these often for get togethers and they are always a big hit! The ingredients may be adjusted to taste, start with amounts listed and increase to suit taste, but be careful with the mustard amounts as it can be overpowering!. To serve a crowd, the complete recipe may be doubled. Cooking time does not include boiling the eggs. Try to use jumbo eggs for this, if you don't have a food processor just mix the filling with a hand mixer until smooth. Adjust the seasoning salt, garlic powder and all other ingredients to taste.

    Recipe #198457

    Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.

    Recipe #218087

    12 Reviews |  By Bev

    Another summertime favorite! Bring on the picnics!

    Recipe #27971

    One of my favorite deviled egg recipes. Cook time is for egg boiling.

    Recipe #170231

    I came up with this one after becoming bored of the same old yolk-and-mayo deviled eggs. I love the hint of horseradish....not strong but tasty.

    Recipe #113571

    I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin.

    Recipe #425421

    Recipe #321057

    Use a Caribbean-style habanero sauce, such as Inner Beauty. Do not use Tabasco sauce. or any other vinegar-based hot sauce.

    Recipe #309157

    Deviled eggs, Cajun-style

    Recipe #308080

    Inspired by the drink

    Recipe #295828

    Inspired by the trendy drink. Important to let these chill in the refrigerator for 3-4 hours before serving, so the texture firms up.

    Recipe #276063

    Deviled eggs with some flavors of Tuscany.

    Recipe #275019

    Southern Living, August 2006. These were so good and looked pretty as well. We doubled the recipe to try and it was gone immediately. We were testing these for a big shindig that we are having this summer. "To hard-cook eggs, place in large pot and cover with cold water. Boil for 1 minute, and remove from heat; cover and let stand 15 minutes."

    Recipe #185746

    Deviled eggs with some flavors of India.

    Recipe #266115

    I can never get enough deviled eggs

    Recipe #265673

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