"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cajun Deviled Eggs Recipe

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This recipe for Cajun Deviled Eggs, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
2 tablespoons mayonnaise
1 teaspoon dijon style mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions:
Directions:
Place eggs in saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water 10-12 minutes. Remove from hot water, cool and peel.

Slice eggs in half lengthwise. Remove yolks and place in bowl. Set aside egg whites.Mashing with fork, mix mayonnaise, mustard, salt and pepper with yolks.

Fill hollowed egg white halves with yolk mixture. Sprinkle with cayenne pepper.

Cover and chill in refrigerator until serving.

Number Of Servings:
Number Of Servings:
12

 

 

 

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