Spanish-Style Deviled Eggs

SERVESMakes 1 dozen

WHY THIS RECIPE WORKS

After countless tests, we found the best way to cook our Spanish-Style Deviled Eggs was to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat to avoid overcooking. After a few minutes, we drained the eggs...

INGREDIENTS

  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

INSTRUCTIONS

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