Recipe courtesy of Food Network Kitchen
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Egg Salad-Stuffed Peppadews


Pulse 2 peeled hard-boiled eggs in a food processor with 1 tablespoon mayonnaise, 1/2 teaspoon dijon mustard and a pinch each of salt and cayenne pepper until smooth. Transfer to a resealable plastic bag and snip a corner. Pipe into 12 pickled Peppadew peppers; sprinkle with paprikaand chopped chives.


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