Pinkish Deviled Eggs

I use cod roe for my version of deviled eggs. Cod roe adds them a pinkish appetizing color! You can find cod roe at a Japanese food store. Be careful when you add salt to the yolk mixture because cod roe is very salty. Maybe you don’t need salt at all.

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Buffalo Ranch Deviled Eggs

My family loves deviled eggs, so I decided to make a little twist on our regular recipe, inspired by the flavors of Buffalo chicken. They are spicy, but not too spicy for my young kids, and it’s easy to change the level of spiciness to suit your taste.

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No Mayo Deviled Eggs

I always make deviled eggs to use up dyed hardboiled eggs from Easter, but many family and friends hate the mayo taste and texture. I tried an avocado base and it made the best deviled eggs anyone had tasted. You just can’t be afraid of green eggs and ham.

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Bacon Deviled Eggs

          

Deviled eggs with bacon and ranch dressing. Easy and tasty. I invented this recipe when I was looking for a new way to make deviled eggs. Week-old eggs peel easier than fresh eggs. You can use precooked bacon if you like.

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Creamy Deviled Eggs

          

A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired — they’re tasty either way!

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