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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time. Ingredients:
12 eggs, hard boiled |
1/2 cup mayonnaise |
1 tablespoon creole mustard, plus |
2 teaspoons creole mustard |
1 tablespoon minced pickled jalapeno pepper, plus |
1 teaspoon minced pickled jalapeno pepper |
2 teaspoons emeril's original essence or 2 teaspoons creole seasoning |
1/2 teaspoon cayenne seasoning |
1/2 teaspoon red pepper sauce |
1/4 teaspoon paprika |
Directions:
1. Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
2. Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.
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