There are so many different takes on deviled eggs. Here's one straight from the bayou.
1 dozen eggs
1 teaspoon baking soda
3/4 cup mayonnaise or as needed
2 teaspoons Creole mustard
2 tablespoons minced crisp bacon
2 tablespoons minced
ham
1/3 cup finely chopped olive salad
Salt, as needed
Your favorite salt-free herb mixture, to taste. I like Italian seasonings.
place eggs in. large saucepan and cover with room-temperature water. Add baking soda and place over medium-high heat, bring to a rolling boil, remove from heat, cover, and allow to sit for 15 minutes. Transfer to an ice bath to stop the cooking process; when cool enough to handle, peel eggs, halve, and place yolks in a mixing bowl. Use a fork or pastry blender to finely mash egg yolks; mix in mayonnaise, mustard, bacon, ham, and olive salad; set aside for 30 minutes to allow flavors to meld. Taste and add salt if needed; adjust as desired. Scrape into a pastry bag (or ziplock bag with a corner snipped off) and pipe into egg halves. Tope each with an olive slice and sprinkle with herb mixture. Refrigerate for several hours; serve cold.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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