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Pampered Chef: Tulip Deviled Eggs

  1. DebPC

    DebPC Legacy Member Staff Member

    Old tip from a PC newsletter

    This is what I do when I make deviled eggs at Easter, which is about the only
    time of year that I make deviled eggs, cut them around the middle, not
    lengthwise like you normally do and cut them using the V-Shaped Cutter. Dye the
    whites in a solution of water and a little vinegar and red food coloring. You then
    need to cut a small portion of the bottom of the egg white so they sit
    upright and when filled they look like tulips. Beautiful presentation! I plan on
    selling a ton of new Chillzanne Platters, V-Shaped Cutters and EADs this Spring!
    Apr 28, 2004
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