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Community Recipe
from [TBoroczk]
Emeril Lagasse's Deviled Eggs

Emeril Lagasse's Deviled Eggs

  • Yield: 24 servings

Ingredients

  • 1 whole(s) ingredients below

Preparation

• 12 large eggs, hard-boiled and peeled

• ½ cup mayonnaise

• 2 tbsp. finely minced pickled jalapeños, drained

• 2 tbsp. finely chopped chipotle chili in adobo sauce

• ½ tsp. Cajun spice blend (see mixture below)

• Salt to taste • ¼ tsp. hot smoked paprika

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.

2. Sprinkle with paprika. Serve.

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

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Emeril Lagasse's Deviled Eggs recipe

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