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 :)

Living for the Weekends

Sorry for no post yesterday! I was out late Friday night with some friends (pics to come later!) and then Saturday I spent the sunny day outside reading this:

Doesn’t Janet Evanovich crack you up!? I think she is hilarious, and it is quite entertaining for a quick read. 

I wasn’t so busy relaxing (hee hee ) that I couldn’t have fun cooking!  My first meal was from Julia Child’s cookbook

The Poached Egg.

For years I have wanted to try this recipe, but made up excuses for fear of failure.  After watching Julie and Julia recently, I decided to take a crack at it.

The cast of characters: One egg, a pot of simmering water, and a drizzle of vinegar (to keep the whites settled).

I cracked the egg in a separate bowl to drop into the simmering water.

Immediately, I used a wooden spoon to swirl the whites around.

After that, you wait for 3-4 minutes, until the whites are settled.

Then, you take it out carefully with a slotted spoon and place it on a plate.

Yummy.  The egg tasted better than any other form of egg I have had before. And it was so easy!!! It worked on the first try. Anddd it tasted like b.u.t.t.e.r.  It didn't need anything except a fork : ) And it only took 6 minutes.

Then came more good stuff for dinner.  The idea came from my inability to make a decision for what to eat.

First, I was thinking chicken parmesan.  But then I looked in my fridge and saw leftover egg roll wrappers from last week, from Kristin’s recipe.

So, I thought I would combine the two ideas--chicken parm + egg roll wrappers = chicken parm egg rolls!  

I made an extra egg roll (three total) and had it for lunch today—yummo (yes, I just pulled a Rachael Ray).

Chicken Parm Egg Rolls

Servings: 1-2

3 Egg Roll wrappers

1 chicken breast

1 cup pasta sauce

3 slices of mozzarella cheese

a handful of chopped basil

Preheat the oven to 350 F.  Season chicken with salt and pepper and dried oregano.  Cook for 20-30 minutes, until cooked . Raise oven temperature to 425 F.

Chop chicken.

In a small bowl, combine pasta sauce, basil, and chicken. Mix well.

Lay egg roll out and place slice of cheese on a diagonal. Place chicken mixture on an egg roll. 

Wrap up egg roll and place on cookie sheet seam down.  Cook for 20 minutes. 

Spoon extra sauce on top.  Enjoy!

I love this recipe! It tastes exactly like a chicken parm grinder…but crispier….and more egg-rolly than starchy bread.

Have a happy fourth, everyone!!!