Emeril Lagasse's Deviled Eggs

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  • 1 whole(s) ingredients below


  1. • 12 large eggs, hard-boiled and peeled
  2. • ½ cup mayonnaise
  3. • 2 tbsp. finely minced pickled jalapeños, drained
  4. • 2 tbsp. finely chopped chipotle chili in adobo sauce
  5. • ½ tsp. Cajun spice blend (see mixture below)
  6. • Salt to taste • ¼ tsp. hot smoked paprika

  7. 1. Slice eggs in half length-wise and carefully remove yolks. Set egg whites aside. Press yolks through a fine-mesh sieve into a bowl. Add mayonnaise and next 4 ingredients, stirring until blended. Spoon or pipe egg mixture into egg white halves. Cover and refrigerate at least 1 hour or overnight.
  8. 2. Sprinkle with paprika. Serve.

  9. To make Cajun spice blend: Combine thoroughly 2 tbsp. each chili powder and paprika; 1 tbsp. each ground coriander, garlic powder, salt and dried oregano; 2 tsp. ground cumin; 1 tsp. each black pepper, cayenne pepper and crushed red pepper. Yields ½ cup
May 2013

This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.

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