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      <title><![CDATA[Brunch - loveofcooking.com]]></title>
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      <pubDate>Tue, 29 Mar 2011 22:16:00 +0200</pubDate>
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      <category><![CDATA[Brunch]]></category>
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         <title><![CDATA[Georgia Peach Deviled Eggs]]></title>
         <link>http://www.loveofcooking.com/news/georgia-peach-deviled-eggs1/</link>
         <description><![CDATA[
Georgia Peach Deviled Eggs


 


&#160;
Georgia Peach Deviled Eggs
Makes: 2 dozen&#160; Hands-on Time: 25 min&#160;&#160; Total Time:&#160; 40 min&#160;
&#160;
These will add the perfect finishing touch on any brunch menu!
&#160;

Ingredients
12&#160; large eggs
1/3&#160; cup&#160; fat-free Greek yogurt
2&#160; ounces&#160; 1/3-less-fat cream cheese
1/4&#160; cup&#160; finely chopped country ham
3&#160; tablespoons&#160; peach preserves
1&#160; tablespoon&#160; chopped fresh parsley
1&#160;...]]></description>
         <pubDate>Tue, 29 Mar 2011 22:16:00 +0200</pubDate>
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         <category>Brunch</category>
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      <item>
         <title><![CDATA[Creole Shrimp Deviled Eggs]]></title>
         <link>http://www.loveofcooking.com/news/creole-shrimp-deviled-eggs1/</link>
         <description><![CDATA[Creole Shrimp Deviled Eggs

Yield: Makes 2 dozen
&#160;



Ingredients

    12&#160; large eggs
    1/3&#160; cup&#160; fat-free Greek yogurt
    2&#160; ounces&#160; 1/3-less-fat cream cheese
    1/2&#160; cup&#160; finely chopped cooked shrimp
    3&#160; tablespoons&#160; sautéed chopped green bell pepper
    1&#160; tablespoon&#160; chopped fresh parsley
    1&#160; green onion, minced
    1&#160; teaspoon&#160; Dijon mustard
    1/4&#160; teaspoon&#160; Creole seasoning
    1/4&#160;...]]></description>
         <pubDate>Tue, 29 Mar 2011 22:15:00 +0200</pubDate>
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         <category>Brunch</category>
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      <item>
         <title><![CDATA[Texas Caviar Deviled Eggs]]></title>
         <link>http://www.loveofcooking.com/news/texas-caviar-deviled-eggs1/</link>
         <description><![CDATA[Texas Caviar Deviled Eggs


Yield: Makes 2 dozen
&#160;



Ingredients

    12&#160; large eggs
    1/3&#160; cup&#160; fat-free Greek yogurt
    2&#160; ounces&#160; 1/3-less-fat cream cheese
    3&#160; tablespoons&#160; chopped roasted red bell pepper
    1&#160; green onion, minced
    1&#160; tablespoon&#160; chopped fresh parsley
    1&#160; tablespoon&#160; minced pickled jalapeño pepper
    1&#160; tablespoon&#160; chopped fresh cilantro
    1&#160; teaspoon&#160; Italian dressing mix
 ...]]></description>
         <pubDate>Tue, 29 Mar 2011 22:13:00 +0200</pubDate>
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         <category>Brunch</category>
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      <item>
         <title><![CDATA[High Society Deviled Eggs]]></title>
         <link>http://www.loveofcooking.com/news/high-society-deviled-eggs1/</link>
         <description><![CDATA[High Society Deviled Eggs


Yield: Makes 2 dozen
&#160;



Ingredients

    12&#160; large eggs
    1/3&#160; cup&#160; fat-free Greek yogurt
    2&#160; ounces&#160; 1/3-less-fat cream cheese
    1/2&#160; cup&#160; cooked fresh lump crabmeat
    1&#160; tablespoon&#160; chopped fresh parsley
    2&#160; teaspoons&#160; fresh tarragon
    1&#160; teaspoon&#160; Dijon mustard
    1/2&#160; teaspoon&#160; lemon zest
    1/4&#160; teaspoon&#160; pepper
    1/8&#160; teaspoon&#160; salt
    Cooked...]]></description>
         <pubDate>Tue, 29 Mar 2011 22:12:00 +0200</pubDate>
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         <category>Brunch</category>
      </item>
      <item>
         <title><![CDATA[Triple Pickled Deviled Eggs]]></title>
         <link>http://www.loveofcooking.com/news/triple-pickled-deviled-eggs/</link>
         <description><![CDATA[Triple Pickled Deviled Eggs


Yield: Makes 2 dozen
&#160;



Ingredients

    12&#160; large eggs
    1/3&#160; cup&#160; fat-free Greek yogurt
    2&#160; ounces&#160; 1/3-less-fat cream cheese
    3&#160; tablespoons&#160; chopped bread-and-butter pickles
    2&#160; tablespoons&#160; chopped capers
    1&#160; tablespoon&#160; chopped fresh parsley
    1&#160; teaspoon&#160; Dijon mustard
    1/8&#160; teaspoon&#160; salt
    Pickled okra slices




Preparation
1. Place eggs in a single...]]></description>
         <pubDate>Tue, 29 Mar 2011 22:09:00 +0200</pubDate>
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