in USA or Canada

Cajun Stuffed Eggs

updated

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Ingredients for 5 servings:

  • 5 eggs
  • 1 tbsp, heaped bell peppers, chopped, preferably red
  • 1 tbsp, heaped spring onion(s), chopped
  • 2 slice(s) raw ham, strong
  • 1 tbsp mustard, hot
  • 2 tbsp mayonnaise, preferably homemade
  • ½ tsp white pepper
  • 4 dashes Tabasco, red
  • ½ tsp lemon juice
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

spicy and slightly hot egg variant from Louisiana

Boil the eggs for 8 minutes, then rinse and peel. Halve the eggs and place the yolks in a bowl. Reserve a few small diced bell peppers and onions for decoration. Add all the other ingredients to the egg yolks and mix thoroughly. Season with salt, pepper, and Tabasco to taste. The mixture should be a bit spicy. Transfer the mixture to a piping bag fitted with a small star nozzle and pipe it into the egg whites. Sprinkle the diced peppers on top and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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