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Di's Delicious Deluxe Deviled Eggs
November 23, 2006

I was careful with the mayo and instead of hot pepper sauce, used cayenne and white pepper to spice up the base mixture which worked amazingly well. Even the white pepper alone was powerful and robust. I added a bit of horseradish/honey mustard (1 tablespoon) to give it extra kick or 'devil' and used paprika as garnish as directed and chilled. The mild modifications kicked this recipie up alot of notches! I still prefer WARM devil eggs (weird I know) but still love these in the traditional chill mode.

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