Avocado Deviled Eggs
I recently remembered how amazing and under appreciated deviled eggs were. I've started to see them show up more frequently as appetizers and even as bar-food options. I've been ordering them and eating them and loving them and it got me thinking... How I can make this even better? The answer to that (and the answer to many similar questions)? Add avocado. Whether or not this is an "easy" appetizer or not is debatable, but it certainly is a delicious one that takes very little culinary expertise. See all avocado recipes. Click here to see 11 Easy Appetizer Recipes.
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deviled eggs
Eggs are one of my favorite things to eat, and this appetizer is timeless. Deviled eggs are great for showers because you can prepare them ahead. Just garnish them right before serving.Tip: Before you cook the eggs, poke a hole in each end of the eggs with a pin and they’ll be easier to peel after they’re cooked.
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There are no special tricks to my deviled eggs, but I promise you that you’ll love them. A lot of people don’t think about putting sour cream into their recipe, and I think it’s what adds that special something. Espelette pepper is a French type of chile pepper and if you can’t find it in the store, feel free to substitute with cayenne.
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Deviled Eggs
Whether you're searching for a satisfying snack or a fuss-free dinner party appetizer, deviled eggs are a great go-to recipe to have under your belt. The trickiest part about making deviled eggs is the hard-boiling, because it takes some practice to figure out how to make sure the eggs don't get under or overcooked.  This version of the classic egg recipe includes Sriracha and smoked sea salt, which add a distinctive kick to the traditional flavor profile. Since both of these ingredients are fairly pungent, feel free to adjust how much you add based on your personal taste preferences.  Click here to see What Are Heirloom Eggs?
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There’s been a lot of talk about deviled eggs being indulgent, but this recipe gives them a healthy side, too. Whole Foods stirs some chickpeas into their mixture to add texture and some protein.
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Created by chef Michel Richard at his Las Vegas restaurant Central at Caesars Palace, these deviled eggs have a little bit of Dijon mustard in them for a spicy touch, sour cream for a rich taste, and anchovies for a salty finish. 
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Deviled eggs are a sight for sore eyes to begin with, but these pickled deviled eggs make them magnificent. Chanie from Brooklyn, N.Y., uses beet juice in her deviled eggs to give them that glow, making them a perfect addition to a Passover meal. 
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Harold Moore of Commerce in New York City shares his decadent deviled eggs recipe.
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McCormick doesn’t mess around with deviled eggs, especially when they are traditionally made with one of their specialties, paprika. This recipe is as simple as it gets, but the flavors always shine through.
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Deviled Eggs
This truffled deviled egg variation is an indulgent twist on a cocktail party classic. Serve alone or as a part of a Deconstructed Salmon Niçoise Salad. — Allison Beck
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Debbie More loves deviled eggs so much, she wrote a whole cookbook about them. This recipe is called "Bella Tuscany," resonating with flavors of the Italian countryside: capers, rosemary, lemon juice, and sun-dried tomatoes. 
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‘Deviled’ Egg Salad
Who doesn’t love deviled hard-boiled eggs? They are like the ultimate appetizer and often make everyone happy. Why not make a big bowl of deviled egg style salad, completely with that creamy, tangy and spicy flavor you love! Check out more Egg-cellent egg salad ideas!
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