| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cajun | 1 | Servings | |
INGREDIENTS
| 12 | Jumbo eggs | |
| 2/3 | c | Mayonnaise |
| 1 | tb | Dried parsley |
| 1 | ts | Salt |
| 1 | ts | White pepper |
| 1/2 | ts | Cayenne pepper |
| 1 | ts | Crushed galic |
| 2 | tb | Creole mustard |
| 1 | ts | Yellow mustard |
| 1 | ts | Worcestershire sauce |
| 1/4 | Cupfinely chopped dilled pickles | |
| 3 | ds | Tabasco sauce |
| 6 | Pimento stuffed olives |
INSTRUCTIONS
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. makes 24 deviled eggs. Posted to EAT-L Digest by Roger Young <ryoung@AWOD.COM> on Feb 16, 1998
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