Sunday, March 23, 2008

Deviled Eggs

We had to do something with the Easter eggs we colored, and this was all I could think of. My aunt is bringing deviled eggs to Easter dinner already, but the husband loves them, so we figured more is fine. Although the husband thought DEVILED eggs were kind of ironic for Easter. Oh well.

Seeing as I'd only ever made these one other time (not a big egg fan...I always have to look up how to cook hard-boiled eggs), I found a recipe on that sounded good, so I went with that but tweaked it a bit.

Cajun Deviled Eggs
6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
3. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.


Instead of cayenne pepper I used Tony Chachere's, and I mixed it in with everything else, then I sprinkled some on the top, too. I think I maybe used a bit too much mayo. Oh well.

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