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Cajun Deviled Eggs Recipe

by Global Cookbook

Ingredients

24 x Large eggs 1 can Deviled ham, (4 1/2 ounce) 2 1/2 tsp Sweet pickle relish 2 Tbsp. Cider vinegar 2 Tbsp. Sugar

2 Tbsp. Prepared yellow mustard 1/2 tsp Tabasco sauce 1/2 tsp Fresh grnd black pepper 1/2 tsp Salt Paprika Pimento-stuffed olives

Directions

1. Place Large eggs in a 10-12 qt Dutch oven. Add in sufficient cool water to completely cover Large eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 12 min. Reduce heat to maintain a low boil. Partially fill a large bowl with water and ice cubes. When timer sounds, drain Large eggs at once; place into iced water. Peel Large eggs as soon as they are cold sufficient to handle.
2. Slice peeled Large eggs in half lengthwise; carefully scoop yolks into a 2 qt bowl. Place whites on a serving platter; set aside.
3. Add in all other ingredients except paprika and olives to yolks. Using back of a fork, mash yolks till blended. Using a spoon, fill each white with a portion of filling, rounding off top. Or possibly, for a more elegant presentation, spoon filling into a pastry bag fitted with a 1/2"star tip.
4. Pipe filling into whites. Sprinkle stuffed Large eggs with paprika; place an olive slice in center of each.
5. Makes 48 stuffed egg halves.

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