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 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
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!