Kickin' Remoulade Deviled Eggs - Louisiana Fish Fry

Recipes
Kickin’ Remoulade Deviled Eggs

Which came first: the “kickin’” or the egg? When your everyday deviled eggs meet our zesty Cajun ingredients, you’ll think they would have been a dynamic duo all along. Made with Louisiana Fish Fry Remoulade Sauce, Cajun Seasoning, and real bacon bits, this spicy twist on classic deviled eggs brings bold Louisiana flavors to your table. Perfect for gatherings, these zesty deviled eggs are a crowd-pleasing appetizer that will leave guests wanting more.

Ingredients

1/3 cup Louisiana Fish Fry Products Remoulade Sauce
A pinch of Louisiana Fish Fry Products Cajun Seasoning
1 dozen hard-boiled eggs
2 Tbsp. real bacon bits
1/4 cup picante sauce
1 tsp. mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. salt and pepper

Directions

Cook bacon, chop it into bits, and set aside.
Cut the hard-boiled eggs in half lengthwise and remove the yolks.
In a bowl, mash the yolks and add the remaining ingredients. Mix or blend until smooth.
Scoop yolk mixture back into egg white halves. Sprinkle with bacon bits and a pinch of Cajun Seasoning. Refrigerate until ready to serve. Enjoy!

Recipe Products

Remoulade Sauce 10.5 oz

Buy Now

Cajun Seasoning 8 oz

Buy Now

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Louisiana Thanksgiving

Inspired by a Louisiana-style Thanksgiving spread? Try these recipes for your family feast: Cajun Fried Turkey, Cajun Potato Salad or Out of Mayo Potato Salad, Cajun Shrimp Pasta, Kickin’ Remoulade Deviled Eggs, Spicy Cajun Green Beans, Tailgate Jambalaya, Double D’s Twice Baked Potatoes, Elizabeth Hunter’s Eggplant Bake, and Herman Lewis’ Crab Cake Hush Puppies. For dessert, try Big Banana Cobbler or Pecan Cobbler Bars. And for any leftover turkey…try our Louisiana Leftover Lagniappe Turkey & Sausage Gumbo.

Air Frying

Love air frying? Then you’ll love these recipes: Air Fryer Bang Bang Shrimp, Air Fryer Chicken Parmesan, Air Fryer Ham & Cheese Stuffed Pork Chop, Air Fryer Hot Chicken Sandwich, Air Fryer Onion Rings, and Air Fryer Baja Fish Tacos.

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.