Cajun deviled eggs
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Cajun deviled eggs
  Cajun    Eggs    Cheese  
Last updated 6/12/2012 1:11:51 AM. Recipe ID 39527. Report a problem with this recipe.
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      Title: Cajun deviled eggs
 Categories: Eggs /, Cheese
      Yield: 48 Servings
     24    Eggs
      1 cn Deviled ham; (4 1/2 oz)
  2 1/2 ts Sweet pickle relish
      2 tb Cider vinegar
      2 tb Sugar
      2 tb Prepared yellow mustard
    1/2 ts Tabasco sauce
    1/2 ts Fresh ground black pepper
    1/2 ts Salt
           Pimento-stuffed olives
  Place eggs in a 10-12 quart Dutch oven. Add enough cold water to
  completely cover eggs. Bring to a full boil over high heat;
  immediately set a kitchen timer for 12 minutes. Reduce heat to
  maintain a low boil. Partially fill a large bowl with water and ice
  cubes. When timer sounds, drain eggs at once; place into iced water.
  Peel eggs as soon as they are cool enough to handle. Slice peeled
  eggs in half lengthwise; carefully scoop yolks into a 2 quart bowl.
  Place whites on a serving platter; set aside.
  Add all remaining ingredients except paprika and olives to yolks.
  Using back of a fork, mash yolks until blended. Using a spoon, fill
  each white with a portion of filling, rounding off top. Or, for a
  more elegant presentation, spoon filling into a pastry bag fitted
  with a 1/2"star tip. Pipe filling into whites. Sprinkle stuffed eggs
  with paprika; place an olive slice in center of each. Makes 48
  stuffed egg halves.

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Recipe ID 39527 (Apr 03, 2005)

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