Cajun Deviled Eggs


  • 12 Jumbo eggs
  • 2/3 cup Mayonnaise
  • 1 Tbsp Dried parsley
  • 1 tsp Salt
  • 1 tsp White pepper
  • 1/2 tsp Cayenne pepper
  • 1 tsp Crushed galic
  • 2 Tbsp Creole mustard
  • 1 tsp Yellow mustard
  • 1 tsp Worcestershire sauce
  • 1/4 Cupfinely chopped dilled pickles
  • 3 dash Tabasco sauce
  • 6 Pimento stuffed olives


Put eggs in a 2 quart pot, cover with cold water to 2 inches above eggs. Boil 20 minutes until hard boiled. Remove hot water and inmerse in very cold water. Peel eggs, cut in half, reserve whites. Add yellows to food processor along with all the other ingredients except olives. Blend well. Fill egg whites to cover entire top of egg half. Slice olives in half and top each egg.

Servings: 24
Submitted by: Recipe Group Member

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