Cajun Deviled Eggs

The "deviled" in Deviled Eggs originally referred to the tangy and zesty ingredients mixed with the creamy yolk. We took the idea of adding a little zest to the next level by putting a cajun twist to these staples of a spring table! Boiled in crab boil and filled with  Tabasco® Spicy Dill Pickles and Zydeco Chop Chop they truly are a little devilish, but it is true what they say you always need something a little spicy to cut the sweet! 

 

Cajun Deviled Eggs 

6 Eggs
1/4 cup Crab Boil
1/4 cup mayonnaise
1/4 cup spicy brown mustard
1/4 cup rehydrated Zydeco Chop Chop
10-12 Tabasco® Spicy Dill Pickles ,chopped
Cajun Seasoning to garnish
Salt and pepper to taste  

1. Place eggs in a pot and fill with water to cover eggs by 1 inch add crab boil and bring to a boil.
2. Boil eggs for 20-25 minutes. Immediately remove and place in an ice bath. 
3. Let eggs cool. Crack and gently remove the shell. 
4. Pat dry with a paper towel, slice lengthwise and remove yolk into a separate bowl. Set egg whites onto a serving platter. 
5. Gently crumble yolks with the back of a fork. 
6. Mix mayonnaise, mustard, Zydeco Chop Chop and pickles into the bowl with the yolks.
7. Evenly distribute the yolk mixture to into the eggs whites and garnish with cajun seasoning.