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Cajun Deviled Eggs

Cajun Deviled Eggs
                         Makes 24
 12 large eggs, hard-boiled and peeled
 1 cup mayonnaise
 2 tablespoons yellow mustard
 1 tablespoon parsley, dried
 1/2 dill pickles, chopped
 1 teaspoon salt
 1/2 teaspoon white pepper
 1/4 teaspoon cayenne pepper
 1 teaspoon garlic, finely diced
 1 teaspoon Worchestershire sauce
 3-4 drpos Louisiana hot sauce
 12 green olives with pimentos, sliced in half
Cut eggs in half, length-wise, remove yolk and place into a large bowl. Place whites in single layer on a platter. Set aside. Mash yolks with potato masher, fork or mixer, depending on the texture you desire. Add all remaining ingredients, except olives and paprika. Mix until well blended. With a small spoon, fill whites to cover entire top of egg white. Sprinkle top with a touch of paprika and place olive half on top of each egg.
NOTE: You can use sweet pickles, if you really feel strongly about it, but I would then omit the olives, unless you want a sweet, salty taste.

       Southern Mimosa Salad                                                                                                                                                                                                                         Cajun Cole Slaw


Debra Boudreaux  - Picayune, MS 39466

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