Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Friday, April 06, 2012

Spicy (2-Alarm) Cajun Style Deviled Eggs

These Spicy (2-Alarm) Cajun Style Deviled Eggs have always been a favorite at Easter and my Fourth of July parties. But, you don't need a holiday to prepare these spicy appetizers. Easy to prepare in just minutes, this timeless treat will produce an extra bite if you substitute ground red and black pepper in place of paprika.

Ingredients

Spicy Deviled Eggs
  • 12 boiled eggs
  • 2 Tbs. mayonnaise
  • 1 tsp. prepared mustard                                                  
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground cayenne pepper

Instructions

  1. Slice boiled eggs in half lengthwise
  2. Place boiled egg yolks in a medium bowl
  3. Set aside egg whites
  4. Use a fork to thoroughly mash the yolks
  5. Mix in mayo, mustard, salt and black pepper
  6. Fill the egg white halves with the mixture
  7. Sprinkle with cayenne pepper
  8. Cover and chill before serving
Enjoy!
KT
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