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Cut Eggs In Half Lengthwise. Remove Yolks; Set Whites Aside. In A Small Bowl, Mash The Yolks. Stir In The Chicken, Mayonnaise, Onion, Honey Mustard, Ground Mustard, Creole Seasoning And Hot Pepper Sauce. Pipe Or Spoon Into Egg Whites. Sprinkle With Parsley. Refrigerate Until Serving.
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