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These classic deviled eggs, adapted from "Martha Stewart's Hors d'Oeuvres," are a guaranteed crowd-pleaser.

Source: The Martha Stewart Show, Episode 5128
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Ingredients

Directions

Cook's Notes

Eggs can be refrigerated in an airtight container, up to 3 hours.

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  • ZappyKins
    2 MAR, 2012
    I never thought of pickle juice instead of the lemon, thanks for sharing a great idea Debbs4
    Reply
  • Wenger6
    1 MAY, 2010
    I have made deviled eggs for years, and they keep a lot longer than 3 hours in the fridge. I usuallly make them the night before an event, put them in an air-tight deviled egg carrier, and let the flavors marry overnight. They are "eggcellent" the next day. I also use 1 Tblsp of sweet pickle juice instead of lemon as Debbs4 said. I also add 2 tsps of cider vinegar. I garnish mine with sweet paprika.
    Reply
  • Debbs4
    30 APR, 2010
    These are really good and easy to make! I used pickle juice in place of the lemon juice, tastes great!
    Reply
  • WIluv2cook
    30 APR, 2010
    What a great website! Thank you Martha (and her staff) for making it so EASY and fast for me to find the Deviled Egg recipe on today's show. You are awesome!
    Reply

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