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