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    You are in: Home / Recipes / Deviled Eggs Recipe
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    Deviled Eggs

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 17, 2010

      This recipe inspired me. I modified the ingredients by replacing the basil with Italian parsley, and included lemon zest, shallots, and just a touch of horseradish mustard. The results were better than I had hoped for. Thank you.

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    • on April 10, 2009

      So easy, so delicious! It's been requested more than once among my friends.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2009

      Simplicity at it's best. I made this recipe today on a trial run for Easter and they are a winner! Thanks for the recipe.

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    • on November 25, 2008

      I had an individual hard boiled egg and wanted to do something different with it - this fit the bill perfectly! Since I only made 1/4 recipe, I just chopped the basil as finely as I could and mixed the filling together without using a food processor. I used purple basil that I had growing in my windowsill. Added a sprinkle of salt and pepper. Delicious! Next time I will make more than one egg's worth :) Thanks for the recipe!

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    Nutritional Facts for Deviled Eggs

    Serving Size: 1 (66 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 117.9
     
    Calories from Fat 78
    66%
    Total Fat 8.6 g
    13%
    Saturated Fat 2.0 g
    10%
    Cholesterol 214.3 mg
    71%
    Sodium 148.6 mg
    6%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.2 g
    0%
    Sugars 1.1 g
    4%
    Protein 6.5 g
    13%

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