DEVILED EGGS

A picture of well seasoned deviled eggs using LouWe.siana Blends Cajun Salt, and Blackened Cajun. Each egg is garnished with pickled red onion, bacon bits, and fresh parsley.

Thanks for cooking with Willie’s LouWe.siana Blends at home! NO backstory or fluff included. Recipe below followed by the full cooking video. ENJOY!

Ingredients

  • 12 large eggs

  • 1/4 red onion (finely chopped)

  • 1/4 yellow bell pepper (finely chopped)

  • 1 stalk celery (finely chopped)

  • 2 sprigs of green onions (finely chopped)

  • 4 baby dill pickles (finely chopped)

  • 1/4 c. parsley (finely chopped)

  • 2 tbsp. mayonnaise (possibly more due to preference)

  • 1 tsp. Dijon mustard

  • 1 tsp. creole or course ground mustard

  • 2 tsp. yellow mustard

  • 1 tsp. pickle juice

  • Bacon bits for garnish

  • Pickled red onion for garnish (easy recipe below, but make 4hrs in advance)

  • 1.5 tbsp. Cajun Salt (LouWe.siana Blends)

  • Blackened Cajun or Spicy Cajun to garnish (LouWe.siana Blends)

INSTRUCTIONS

  1. Boil eggs for 10 minutes and then put them in ice water immediately to cool.

  2. Once cool, peel boiled eggs and cut in half removing the yolk into a medium mixing bowl.

  3. Smash the yolks into a fine pulp using the backside of a fork.

  4. Add mayo, Dijon mustard, creole/course ground mustard, yellow mustard, and pickle juice. Mix until creamy.

  5. Add the finely chopped red onion, yellow bell pepper, celery, green onion, and Cajun Salt . Mix until full incorporated.

  6. If you prefer your deviled eggs to be creamier, add one more tablespoon of mayo at a time until desired creaminess is reached.

  7. To make a homemade piping bag, cut the corner off a zip lock bag. Fill the bag with the yolk mixture. Begin piping the yolk mixture into the egg whites by squeezing the zip lock bag from the top down. You can also use a spoon or a small cookie scoop to spoon the yolk mixture into the egg whites.

  8. Before serving garnish the deviled eggs with bacon bits, pickled red onion (easy recipe below), and parsley.

  9. Sprinkle Spicy Cajun over the top of each egg to turn up the heat, or Blackened Cajun for a touch of added flavor!

PICKLE RED ONION RECIPE

  1. Slice a half red onion into thin 1/2 inch long slivers.

  2. Add 1/4 c. white vinegar and 1/4 c. water over the top of the red onion slivers.

  3. Refrigerate until hot pink in color, approx. 4 hrs.

Emily Hazelwood

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