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Devilishly good eggs

By The Arkansas Democrat-Gazette

This article was published May 21, 2013 at 11:00 a.m.

For some cooks, deviled eggs require no recipe.

Just cook the eggs, peel, cut in half, mash the yolks with your family’s secret mixture (often mayonnaise, a little mustard, a dab of pickle relish, a bit of finely minced onion or celery), fill the whites and sprinkle on some paprika, chill and serve in Grandma’s deviled egg platter.

But there’s a whole world of deviled and stuffed egg possibilities beyond that basic filling, Kelly Brant writes.

For recipes and tips, read Wednesday’s Arkansas Democrat-Gazette Food section.


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