Cajun Spiced Deviled Eggs
Put a little flare on deviled eggs with some cajun spice and remoulade sauce. Traditional, but with a little kick!
Servings: 24 deviled eggs
Ingredients
- 12 hard boiled eggs
- 3 tbsp mayonnaise
- 3 tbsp dijon mustard
- 2 tbsp remoulade sauce
- 2 tsp dill pickle juice
- 1 tsp Tony Chachere's Bold Seasoning
- ¼ tsp chipotle chili pepper
- paprika and parsley for garnish
Instructions
- Hard boil a dozen eggs. Add a teaspoon of baking soda to the water so they will peel easier.
- After the eggs are boiled and peeled, cut them in half lengthwise and remove yolks.
- Put eggs yolks, mayo, dijon mustard, remoulade sauce, Tony's, and chipotle chili pepper into a medium bowl and smash them up a little.
- Put the smashed eggs yolks into a food processor and continue to blend until smooth.
- Using a piping bag and tip of choice, pipe into the eggs halves. If you don't have any piping bags, you can just spoon the yolk mixture in.
- Sprinkle with paprika and garnish with parsley, if desired.