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Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves.
Garnish as desired, using chopped fresh chives, sliced green onions and/or small sprigs of your favorite fresh herbs, such as dill, parsley and/or cilantro.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I never made devilled eggs before this.
They were so delicate they must be complicated.
This was so easy.
I tried it on three eggs, I already had, hard boiled in the fridge.
I have a dozen eggs boiling on the stove right now. This is the easiest thing to bring to a a party, ever. And not expensive, at all.
Very simple to make and yummy tasting.
I wanted to try this before I served them on Easter. They were super easy to make, very creamy and taste great! I always color the egg whites with food coloring after we dye our Easter eggs. My mother did this when we were growing up and I still do it to this day. People love the idea because it makes such a pretty plate. I also dye them red and blue leaving some white for July 4th picnics!