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Martha Stewart's Deviled Eggs by Martha Stewart Half the fun of making these deviled eggs is mixing and matching the toppings. They're perfect for entertaining, easy to prepare and will ...
Martha Stewart's Deviled Eggs by Martha Stewart From Easter and Mother’s Day brunch to game day, deviled eggs are a must-have appetizer. Pro tip: slice a very thin piece off the bottom of each ...
These adorable deviled eggs look just like mini Christmas trees! The herby filling gives it a green color and the red bell pepper "ornaments" complete the look. Get the Christmas Deviled Eggs recipe .
Cut eggs in half and remove yolks. Puree yolks, avocado, mayonnaise, mustard, horseradish, in a food processor until smooth, 2 to 3 minutes. Add food coloring and pulse to combine.
Peel the eggs and rinse off any remaining shells. Cut the top 1/4 off of the egg and gently scoop out the yolk using a small knife or spoon. Add the yolk to a bowl, mash with a fork and place egg white on a serving platter.
In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 12 minutes. Drain the eggs and gently shake the pan to crack the shells. Fill the pan with cold water and shake gently. Add ice cubes and let the eggs stand until chilled. Drain and peel the eggs; pat dry.
Loaded Deviled Eggs Recipe. The deviled egg filling in this version tastes like a loaded baked potato. There's bacon, Cheddar, sour cream, and chives, of course, plus the crunch and salty pop of ...
Spicy Deviled Eggs Upgrade your Thanksgiving-style deviled eggs with hot sauce in this easy 30-minute recipe that's sure to please all the traditionalists. Get the Spicy Deviled Eggs recipe .