Cajun Deviled Eggs

  • 24 Eggs
  • 1 can Deviled ham; (4 1/2 oz)
  • 2-1/2 tsp Sweet pickle relish
  • 2 Tbsp Cider vinegar
  • 2 Tbsp Sugar
  • 2 Tbsp Prepared yellow mustard
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp Fresh ground black pepper
  • 1/2 tsp Salt
  • Paprika
  • Pimento-stuffed olives image placeholder

Place eggs in a 10-12 quart Dutch oven. Add enough cold water to completely cover eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 12 minutes.

Reduce heat to maintain a low boil. Partially fill a large bowl with water and ice cubes. When timer sounds, drain eggs at once; place into iced water. Peel eggs as soon as they are cool enough to handle.

Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2 quart bowl. Place whites on a serving platter; set aside. Add all remaining ingredients except paprika and olives to yolks. Using back of a fork, mash yolks until blended. Using a spoon, fill each white with a portion of filling, rounding off top. Or, for a more elegant presentation, spoon filling into a pastry bag fitted with a 1/2 star tip.

Pipe filling into whites. Sprinkle stuffed eggs with paprika; place an olive slice in center of each.

Servings: 48
Submitted by: Recipe Group Member
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