Cajun Deviled Eggs
A staple at parties, pot lucks and cookouts, deviled eggs (also called stuffed or dressed eggs) are inexpensive and easy to prepare. This recipe puts a Cajun spin on the eggs by using Frog Bone Cajun sauces and Cajun spices.
5 jumbo eggs
1 tablespoon white vinegar
2 tablespoons Frog Bone or homemade remoulade
1 tablespoon good-quality mayonnaise
1 teaspoon Frog Bone Cajun pepper sauce or your favorite hot sauce
1 teaspoon dry mustard
1 teaspoon prepared Creole or whole grain mustard
1/2 teaspoon Cajun seasoning
1/4 teaspoon smoked coarse kosher salt
1/8 teaspoon freshly ground smoked black pepper
1 tablespoon finely minced parsley, for garnish
Place the eggs in a medium saucepan and cover with one inch of cold water. Add the vinegar. Bring the water to a boil and immediately remove from heat. Cover and let eggs stand for 15 minutes. Remove the eggs and place in an ice bath to cool. When cool peel the eggs. (Or purchase cooked and peeled eggs.)
With a wet knife, slice the eggs in half lengthwise. Remove the yolks and place in a medium bowl. Add the remaining ingredients, except the parsley, and mash with a fork until smooth. (I cook an extra egg for more yolk in the mixture.)
Pipe (or spoon) the mixture into the egg halves. Cover and refrigerate until serving. Garnish with minced parsley. (Pimento would also be a nice garnish for these eggs.)
Chef’s note: To have the yolks centered in the eggs, put the carton on its side for a few days. Use older eggs; fresh eggs are difficult to peel.
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