Dessert

Cajun Spiced Deviled Eggs

Since it’s just going to be the three of us for Thanksgiving this year I’ve been playing around with ideas for what to fix for us. I’m not doing a turkey this year, just a hen and of course dressin’ but I have to have deviled eggs regardless. These turned out really good, I had to eat three of them to decide if I like the cajun spice and horseradish in them and I did. Before the day was out I had eaten all 6 of these tasty deviled eggs. You can leave out the horseradish if you like, I added a pinch just to see what it would taste like.

My son was eating deviled eggs by the time he could crawl and still loves them in all variations to this day. When he was serving in Afghanistan with the Marines he wrote me asking if there was anyway I could send him some deviled eggs. Well, of course that never happened but when he came home I made sure he had all he could eat and that he did. It’s hard to believe I married a man that won’t touch a deviled egg with a ten foot pole and Zaylee hasn’t acquired a taste for them yet so when I fix them they are all for me. One year I decided to bring a tray of deviled eggs for an Easter dinner we were having at Nannie Polly’s. I had only made them a few times before that and I put my pot of water on to boil and put a dozen eggs in it. I went on about my business and forgot all about those eggs. The water had about boiled out of the pot but I figured they would be okay and not waste those eggs. The yolk was a bit on the green side but I still made my deviled eggs. By the time I got to Nannie’s and she uncovered them the smell of rotten eggs bloomed in the kitchen. She quickly covered them back up and ask me what happened so I told her. After a stern talking to about how I need to pay more attention when cooking and of course about wasting eggs she pulled out a dozen from the fridge and stood over me start to finish to make sure I didn’t make that mistake again.

Ingredients

Cajun Spiced Deviled Eggs

  • 3 hard boiled eggs
  • 3 1/2 T. mayo
  • 1/2 T. dijon mustard
  • 1/8 tsp. cajun seasoning
  • 1/8 tsp. ground horseradish (optional)
  • salt to taste
  • pinch of dill weed
  • paprika

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