Monday, August 29, 2011

Cajun Deviled Eggs

There is a certain restaurant in Arlington that is one of our go-to lunches.

Bayou Bakery.

Not only do they have fluffy, sweet beignets, and the perfect Cuban sandwich with layers of meat and sour pickles sandwiched between two slices of buttery bread, Bayou Bakery provides one of life's simplest pleasures: Deviled Eggs.

These are such a yummy appetizer or light lunch for any egg lover (or even a person who, like myself, thinks eggs are only really necessary for baking).  These really stole my heart with the cajun seasoning instead of the standard paprika that is sprinkled across the eggs.  

You can only guess my surprise when I heard that the Occasional Oenophile sought to create imitations of these beauties.  The result: utter perfection.  They taste just like the ones from Bayou Bakery!

Now if only she can find a recipe to imitate the beignets....

Cajun Deviled Eggs
Inspired by Bayou Bakery's Deviled Eggs

6 Eggs, hard boiled and cooled
~2tbsp light mayonnaise
1/4tsp salt
One half batch of Bobbie Jean's Cajun Spice Mix (or your favorite Cajun mix!)

Slice eggs in half, remove yolks.  Mix yolks with mayonnaise and salt (I like to whip them).

Fill egg white cavities with yolk mixture.  Sprinkle with Cajun Spice Mix.
Chill for one hour or more.
Enjoy :)

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