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When I'm making a big batch of deviled eggs, I first prepare the yolk mixture and chill it for several minutes in the refrigerator. Then I use my small cookie scoop to fill the egg white halves. This goes quickly…and leaves nice-looking rounded tops on the deviled eggs. —Jana Hance, Circle, Montana
When you’re grilling lots of chicken wings for an outdoor party, speed up the basting by putting…
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When I make deviled eggs, cakes with icing or anything that will stick to the lids when I…
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