Kickin' Remoulade Deviled Eggs
Recipe
Which came first: the “kickin'” or the egg? When your everyday deviled eggs meet our zesty Cajun ingredients, you’ll think they’d been a dynamic duo all along. Say goodbye to your run-of-the-mill party snack. This flavorful twist is sure to become your new go-to!
Ingredients
- 1 dozen hard-boiled eggs
- 2 Tbsp. real bacon bits
- 1/3 cup Louisiana Fish Fry Remoulade Sauce
- 1/4 cup picante sauce
- 1 tsp. prepared mustard
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. salt and pepper
- "pinch" of Louisiana Fish Fry Cajun Seasoning
PREPARATION
Cook bacon, chop into bits and set aside. Cut eggs in half lengthwise. Remove egg yolks and mash. Add remaining ingredients to mashed yolks and blend all ingredients into a smooth consistency. Refill egg white halves with approximately 1 teaspoon of mixture. Sprinkle with bacon bits and a “pinch” of Louisiana Fish Fry Cajun Seasoning and refrigerate until ready to serve. ENJOY!
You may also be inspired by these delicious recipes
Cajun Potato Salad
Our Crawfish, Shrimp & Crab Boil isn’t just for the boiling pot! Ever think of throwing some in a side dish for a little savory seafood goodness? Potatoes never knew this kind of flavor. Now you’re thinking outside the pot!
Get cooking
Louisiana Tuna Salad Remoulade
Farewell to the same old tuna salad… There’s a new tuna in town! Louisiana Fish Fry Remoulade Sauce brings the flavor to a lunchtime favorite. Cajuns know seafood best! Why should tuna salad be any exception?
Get cooking
Classic Fried Shrimp Remoulade
Betcha never thought to throw your favorite fried seafood dipping sauce right into the batter. Well, Charlie from our sales team did! Regular old shrimp remoulade’s got nothing on these. Complete the “double-sauce” with some LFF Remoulade for dipping, and you’ll never look back.
Get cooking