Cajun Deviled Eggs

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 2 teaspoons dijon-style mustard
• 1/2 tablespoon bottled pimentos, minced
• 1 tablespoon Louisiana hot sauce
• 2 tablespoons dill relish
• Salt to taste
• Parsley for garnish

 

Carefully slice eggs in half lengthwise. Remove yolks.  Mash yolks with a fork and add mayonnaise,mustard, pimentos, hot sauce and dill relish. Mix well and taste for seasoning.  Add salt to taste if necessary.

Spoon mixture back into egg whites.  Put a small parsley leaf in center of each egg as a garnish and and serve on a bed of lettuce.

Serves: 6

Contributor: Eric Simon

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