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Deviled Eggs

Deviled Eggs
12 large eggs
4 teaspoons Dijon mustard
½ cup mayo
1 BOU Chicken Flavored Bouillon cube
Chives, chopped

  1. Add eggs in large pot filled with water, bring to boil over medium-high heat. Once boiling, take off heat, cover, and let sit for 12 minutes. After 12 minutes, transfer eggs to refrigerator for 15 minutes.
  2. After 15 minutes, crack and peel egg shells, cut eggs in half, and carefully scoop yolks into a food processor.
  3. Add dijon mustard, mayo, and BOU chicken bouillon cube to the food processor. Pulse just until smooth.
  4. Transfer egg mixture to a piping bag or ziplock bag with the tip cut off. Pipe the yolk mixture to the center of every egg half.
  5. Top with chopped chives and paprika.

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