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A different combination of ingredients but really good. Made for Best of 2012.

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Lavender Lynn February 14, 2013

Scrumpdillicious! I made 3 eggs (mainly in case one broke or something) but DH and I had no problem at all in dispatching 3 halves each. I added a light touch of flake type salt and they were prefection. Thanks so much for sharing this grand way to make stuffed eggs. Made for Ramadan tag 2012.

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Annacia August 19, 2012

Yummy! We loved them very much as the filling is light (no mayo!) and the taste grate.
For the recipe I used Calamata oilives as these are what I had on hand, but I can imagine that the dark black ones the result would be at least as delicious.
I used thick Balcan style yogurt and picklet gherkins from France.
A real perfect combination!

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awalde May 08, 2012
Beed Mahshi - Egyptian Deviled Eggs