Name Stuffed eggs Creole


0.0/5 rating (0 votes)
* 16 hard-boiled eggs, halved lengthwise
* 1/2 cup mayonnaise
* 1 tablespoon lemon juice
* 1/2 teaspoon cayenne (red) pepper
* 5 drops Tabasco sauce
* 1/4 teaspoon salt
* 2 tablespoons finely chopped fresh chives
* 2 tablespoons finely chopped fresh parsley
* 2 tablespoons finely chopped red bell pepper
* Slivered pimientos, for garnish

Put egg yolks in a food processor with the metal blade; add mayonnaise, lemon juice, cayenne, Tabasco and salt. Process until smoothly blended. Add chives, parsley and bell pepper; pulse just until mixed. Spoon mixture into a piping bag fitted with a star tip, and pipe yolk mixture back into egg white halves. Garnish with pimiento slivers and arrange on a serving tray.

Add a Cajun twist to basic devilled eggs. Make these a few hours in advance and store, covered, in refrigerator until serving time. Makes 32 stuffed egg halves. Just reduce all ingredients by half if you wish to use only 8 eggs.

Add comment

Security code


Your best fast-food restaurant is