Cajun Deviled Eggs

[Guest guest]

I find using a piece of dentil floss does a good job of slicing the eggs,

without them crumbling on you. Wrap the floss around your thumb and around

your index, hold it taught and hold the egg in the palm of the other hand,

and slide it lengthwise across the floss.

Cajun Deviled Eggs

Classic deviled eggs made spicy with a bit of cayenne.

Nutrition Facts

Serving size: 1 each

Amount Per Serving

Calories 53.1

Total Carbs 0.3g

Dietary Fiber 0g

Sugars 0.2g

Total Fat 4.3g

Saturated Fat 1g

Unsaturated Fat 3.3g

Potassium 34.3mg

Protein 3.2g

Sodium 154.4mg

Dietary Exchanges 1/2 Fat, 1/2 Meat

Makes 12 Servings

Ingredients:

6 eggs

2 tbsp mayonnaise

1 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper ground

1/4 tsp ground cayenne (red pepper)

Directions

1 Place eggs in a medium saucepan and cover with cold water. Bring water to

a boil and immediately remove from heat.

2 Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from

hot water, cool and peel.

3 Slice eggs in half lengthwise. Remove yolks and place in a medium bowl.

4 Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style

mustard, salt and black pepper with the egg yolks.

5 Fill the hollowed egg white halves with the yolk mixture. Sprinkle with

cayenne pepper, adjusting the amount to taste.

6 Cover and chill in the refrigerator until serving.

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