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Thursday, May 13, 2010

New Twist on Devilled Eggs from Bicks

image devilled eggs made with Bick's pickles
Found this new version on Bicks pickles while entering their contest to win a
Trip to LA.
My devilled eggs would never come out of the shell. Then a member of our women’s church group gave me this great tip – don’t use fresh eggs to make devilled eggs – they’re too hard to peel.

Bick's Deviled Eggs

Preparation: 10 minutes
Makes: 16 appetizers
8 hard boiled eggs
¼ cup (50 mL) mayonnaise
¼ cup (50 mL) Bick’s® Mini Crunch'ems - Garlic, finely chopped
1 tsp (5 mL) dijon mustard
salt, black and cayenne peppers to taste
1. Cut eggs in half lengthwise.
2. Remove yolks and mash and place in a separate bowl. Stir in remaining ingredients. Mix well.
3. Refill egg white halves with yolk mixture.
1. Sprinkle eggs with paprika and garnish with a sliver of BICK’S Mini Crunch’ems Pickles.
Sounds yummy! What do you think? Rate their recipe HERE

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