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Cajun Deviled Eggs Recipe

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This recipe for Cajun Deviled Eggs, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Morgan
Added: Friday, July 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
1 (4 1/2 oz) can deviled ham
1 1/2 Tbls sweet pickle relish
1 Tbls cider vinegar
1 Tbls sugar
1 Tbls yellow mustard
1 Tbls mayonnaise
1/4 tsp Tabasco sauce
1/4 tsp pepper
1/4 tsp salt
Pimento-stuffed olives, sliced

Directions:
Directions:
Boil eggs until hard boiled. Peel eggs as soon as they are cool enough to handle.
Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2 qt bowl. Place whites on a serving platter; set aside. Add all remaining ingredients except olives. Using the back of a fork, mash yolks until blended. Using a spoon, fill each egg white with a portion of filling, rounding off the tops. Sprinkle eggs with paprika, if desired, place an olive slice in the center of each.

Number Of Servings:
Number Of Servings:
24 stuffed eggs

 

 

 

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