November 7, 2010

Cajun Deviled Eggs


Louisiana style deviled eggs. cooked egg white halves filled with mixture of egg yolks, deviled ham, sweet pickle relish, tabasco sauce, mustard, cider vinegar, and seasoned with salt and pepper. Recipe makes 48 appetizers.
Ingredients -
24 large Eggs, Hard Cooked, peeled, cut lengthwise
1 (4.5 ounces) can Deviled Ham
2 1/2 teaspoons Sweet Pickle Relish
2 tablespoons Cider Vinegar
2 tablespoons Sugar
2 tablespoons Prepared Yellow Mustard
1/2 teaspoon Tabasco Sauce
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Salt
Paprika
Pimiento-Stuffed Green Olives, sliced
 
Preparation:
1. Scoop out yolks from egg white halves. Place yolks in small bowl.
2. Add deviled ham, sweet pickle relish, cider vinegar, sugar, yellow mustard, Tabasco sauce, pepper and salt to yolks.
3. Mash yolks and combine ingredients well.
4. Spoon Cajun deviled egg mixture into egg white halves.
5. Sprinkle stuffed eggs with paprika. Top eggs with olive slices.

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