One dozen or more boiled eggs
1/4 cup regular Kraft mayonnaise, more or less
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
Salt and freshly ground black pepper, to taste
1/4 teaspoon of Slap Ya Mama Cajun seasoning,or to taste
Paprika to garnish
Peel the eggs and split in half lengthwise, removing the yolks and setting aside the whites. Using a pastry blender, mash the yolks well. To the yolks, add the mayonnaise, mustard, sweet pickle relish, salt, pepper and Cajun seasoning and stir together well until creamy. Taste and adjust seasonings as needed. Pipe the yolk mixture into the egg whites using either a pastry bag and tips or place into a plastic storage bag and snip off the corner. Piping not only looks nicer, but it also makes more efficient use of the yolk filling. In fact, you'll likely have a bit leftover, instead of running out as you typically do when spooning in filling. Refrigerate filled eggs in a covered bowl that leaves room so the stuffing is not disturbed. Do not cover with plastic wrap or your pretty piping will be all mashed and ruined.
To Transport Deviled Eggs: I literally tore my garage up looking for the box that had my Mama's deviled egg carrier in it. I'll deal with that mess later, but I know that dang thing is out there somewhere ... never did find it though. If you don't have a special egg carrier (or like me you can't find it) you can place two or three layers of paper towel into the bottom of a large lidded plastic storage container. Lay the piped eggs in a single layer into the container, just touching each other and filling in all the way into the center. The paper towels will help to absorb moisture and will help to keep the eggs from sliding around and bumping into each other while traveling. Once all of your eggs are in the container, lightly sprinkle the tops with paprika for color. You can also tote your egg whites and bagged filling to the party and do the piping there, but who wants to do that! It's enough work to arrange the eggs on a platter when you get to the party. And besides, when I get to the party, I'm ready to well, party ... not work!
Presentation: Layer a platter with curly leaf lettuce, breaking off the rough stem ends and placing the lettuce with the curly leaves out in a circular pattern around the platter. Transfer the eggs to the platter laying them out in a similar circular fashion toward the center until the platter is full. Refrigerate remaining eggs until time to replenish the tray.
Toppings or add-ins for deviled egg: Can mix into the filling or better - simply top each stuffed egg with a little pinch for presentation. Caviar, chives, crumbled bacon, chopped cooked shrimp, lump crabmeat, baked ham, finely chopped, green onion, finely shredded cheese, fresh salsa from the deli.
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
Salt and freshly ground black pepper, to taste
1/4 teaspoon of Slap Ya Mama Cajun seasoning,or to taste
Paprika to garnish
Peel the eggs and split in half lengthwise, removing the yolks and setting aside the whites. Using a pastry blender, mash the yolks well. To the yolks, add the mayonnaise, mustard, sweet pickle relish, salt, pepper and Cajun seasoning and stir together well until creamy. Taste and adjust seasonings as needed. Pipe the yolk mixture into the egg whites using either a pastry bag and tips or place into a plastic storage bag and snip off the corner. Piping not only looks nicer, but it also makes more efficient use of the yolk filling. In fact, you'll likely have a bit leftover, instead of running out as you typically do when spooning in filling. Refrigerate filled eggs in a covered bowl that leaves room so the stuffing is not disturbed. Do not cover with plastic wrap or your pretty piping will be all mashed and ruined.
To Transport Deviled Eggs: I literally tore my garage up looking for the box that had my Mama's deviled egg carrier in it. I'll deal with that mess later, but I know that dang thing is out there somewhere ... never did find it though. If you don't have a special egg carrier (or like me you can't find it) you can place two or three layers of paper towel into the bottom of a large lidded plastic storage container. Lay the piped eggs in a single layer into the container, just touching each other and filling in all the way into the center. The paper towels will help to absorb moisture and will help to keep the eggs from sliding around and bumping into each other while traveling. Once all of your eggs are in the container, lightly sprinkle the tops with paprika for color. You can also tote your egg whites and bagged filling to the party and do the piping there, but who wants to do that! It's enough work to arrange the eggs on a platter when you get to the party. And besides, when I get to the party, I'm ready to well, party ... not work!
Presentation: Layer a platter with curly leaf lettuce, breaking off the rough stem ends and placing the lettuce with the curly leaves out in a circular pattern around the platter. Transfer the eggs to the platter laying them out in a similar circular fashion toward the center until the platter is full. Refrigerate remaining eggs until time to replenish the tray.
Toppings or add-ins for deviled egg: Can mix into the filling or better - simply top each stuffed egg with a little pinch for presentation. Caviar, chives, crumbled bacon, chopped cooked shrimp, lump crabmeat, baked ham, finely chopped, green onion, finely shredded cheese, fresh salsa from the deli.
