Recipe by Denyse
"Perfectly spicy deviled eggs, I gar-on-tee!"
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prepared Dijon-style mustard
ground black pepper
ground cayenne pepper
I never liked deviled eggs before this recipe - they are great - quick tip - put the yolk mixture in a ziplock bag - squeese the air out - seal and cut a corner off & use as a pastry bag - the eggs will look great!!
I made these eggs and had it revised for servings of 30 which enclude 15 boiled eggs, however, I thought it was tooo salty.
After reading the reviews I cut the salt by 1/2. The second time I made them (if this gives you a clue as how much I enjoyed them) I added 1/2 of the ground cayenne pepper into the yoke mixture and then sprinkled the other half over the top of the finished product. That raised my personal rating from 4 to 5 stars as each egg was more consistant in "heat."
Due to a previous review saying they were too salty, I reduced the salt by half. Still salty!!
You might want to add a tad more mayonnaise also.
Otherwise were good.
These had just the right kick for the guys' Monday night football entourage. I did however add about a tablespoon of white vinegar to the yolks, and used white pepper vs. the black. Good eggs, I would use again (even my 12 yr. old liked them.)
These were TERRIBLE! My husband is not a picky eater at all and he loves deviled eggs, but he only took one bite. We both thought these were just awful. Way too salty!
Good. Didn't use salt & next time I will mix the Cayenne into the eggs.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Deviled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 39
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