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I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 169 calories, 15 g fat (3 g saturated fat), 216 mg cholesterol, 183 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.
Originally published as Garlic Deviled Eggs in Reminisce July/August 1997, p49
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Reviewed on Nov. 08, 2010 by KINGSGIRL2
The flavors in these deviled eggs were good. However, next time I will reduce the salt by half---since they were "too salty" in my family's opinion.
Reviewed on May. 30, 2010 by ahmom
My youngest daughter especially loves these.
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