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Bacon and Deviled Eggs From 'Maximum Flavor'

Serious Eats Kate Williams Post a comment

It's a well-known non-secret among my friends that I'm a deviled egg fanatic. Without fail, I will order them at any restaurant, and find reasons to serve them at dinner parties, brunches, and any social gathering in between. So I had to try Aki Kamozawa and H. Alexander Talbot's version in their new cookbook, Maximum Flavor. More

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