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Mash yolks with a fork. Mix in the remaining filling ingredients. Spoon the filling ingredients into whites or spoon filling into a pastry bag fitted with a #20 decorating tip. Pipe the filling into egg white halves.
Hold herbs over a small bowl and make 1/8-in to 1/4-in. cuts with a kitchen shears.
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Place colander over boiling broth or water; press dough with a rubber spatula or wooden spoon…
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