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    You are in: Home / Cookbooks / Eggs—Hard-Boiled But Soft at Heart
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    72 recipes in

    Eggs—Hard-Boiled But Soft at Heart

    [Cover photo by Thorsten.] All kinds of stuffed and deviled eggs.
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    From the Blue Smoke restaurant on E. 27th Street in New York City. When I make them I actually just cut them in half lengthwise rather than the way described here.

    Recipe #110364

    From the Tesco Family Fish Cookbook. This is a pretty starter for a patio meal. Cooking time is chilling time.

    Recipe #238255

    Recipe #63750

    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

    I just got tired of the same old egg recipe. My b/f said his mom added mustard to hers, so I combined hers and mine and this is what I came up with. When I take this anywhere, I come home with an empty plate. It does not include time to boil eggs. Makes 12 egg halves.

    Recipe #85694

    What could be better than ham and eggs? I haven't tried this yet but it comes from the 60-Minute Gourmet and everything I've had from them was good. It sounds good for a luncheon. Let me know what you think.

    Recipe #181202

    This recipe is from a cousin of mine who has passed away. This is a very good recipe for eggs.

    Recipe #179114

    4 Reviews |  By GinnyP

    I use the unused yolks crumbled for topping on a salad, or you can mix with mayo, celery seed, salt, and chives, etc., for a sandwich spread, like a tea sandwich. The time I posted is for using already cooked shrimp and already boiled eggs.

    Recipe #77439

    Very flavorful. A different twist on the ol' deviled egg.

    Recipe #138136

    Think that all deviled eggs are basically the same?? Think again!!! The first time I made these, I literally piped the filing right into my mouth. I give props to Ann Hodgman for this one.

    Recipe #90941

    These are a must-have at all of our family get-togethers. They have a little added kick! Quick and easy recipe that will have them asking for more! My little nephew loves these so, I've re-named them after him. :)

    Recipe #92015

    Smokey and flavorful, these are centuries old in Asian culinary tradition. Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them. But it's the taste that'll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times.

    Recipe #101782

    4 Reviews |  By Mercy

    These zesty ham salad-stuffed eggs may be made ahead, covered and chilled.

    Recipe #120180

    I really learned to appreciate Chipotles in adobo sauce during the ZWTII. I found this recipe in Bon Appetite Oct. 2006. It's a great take on your typical deviled eggs. Here's a "grate" trick I learned for grating the egg yolks...get a fine mesh sieve (not the very very finest, but a "regular" fine), put the yolks in the sieve and push through the sieve with a spatula. As the yolk pushes through, scrape the bottom of the sieve...continue until all the yolk is pushed through. Gently stir in rest of ingredients. It really made a difference! Enjoy!

    Recipe #187793

    These eggs are definitely devilish.

    Recipe #135740

    Curried deviled eggs with extra spark for a more authentic Indian flavor. Garam masala is an Indian spice mixture available in many supermarkets and at Indian markets. You can also make your own such as with recipe #82644. This can be made 4 hours ahead. Cover and refrigerate.

    Recipe #159054

    A delicious addition to any hors d'oeuvres spread

    Recipe #31048

    A great little appetizer from the California Avocado Commision. You may leave out the egg yolks or add them in!

    Recipe #192196

    If you like spicy deviled eggs, this is for you. For the macho man and strong woman that knows what the term "Devil" means. Even so--betcha' can't eat just one!

    Recipe #137301

    Here is a recipe that I found on Meals for You @ PointofChoice,com. where they have a combination of different ways to prepare these yummy eggs, I have added a few of mine, as well. These are really very versatile and pretty "party-fare" and they are delicious also.

    Recipe #147408

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