The Annual Crawfish Boil was this weekend and the weather was outstanding. Who thinks of a crawfish boil in New York but our friends have them flown in and it feels like Cajun country even if the zip code reads New York!
Nothing makes a crawfish boil or cookout more fun than deviled eggs. Wonderful finger food or use a fork, the choice is yours. For every deviled egg there is a “special” recipe but these are easy, “kickin” and a bit different than your Grandmothers stuffed eggs. Yes, I guess I have a bit of
“the devil” in me, because I love the spiciness in these eggs. I use more Cajun seasonings but always start small, taste them and add more kick if needed. I know there is too much kick if my husband starts to sweat when he tastes one!
So mix up a batch and relax with family and friends, tis the season to be outside and enjoy the weather.
- 12 large eggs
- 3 ounces cream cheese, room temp.
- 2 Tbl. mayonnaise
- 1 Tbl. Apple Cider Vinegar
- ½ t. Worchester Sauce
- ¼ t. Cajun seasoning (I like more)
- 1 ½ Tbl. honey Dijon mustard
- ¼ t. Curry powder
- ¼ t. hot sauce
- Salt & pepper to taste
- ¼ t. paprika for dusting
Place eggs in a pan, cover with cold water and place over high heat. When water is boiling, cover pan with a lid, reduce heat to low and simmer for 15 minutes. Remove from heat and cool eggs under cold running water or add ice cubes to water to cool eggs. Peel eggs.
Cut eggs in half lengthwise, scoop yolks into a mixing bowl. Beat yolks, cream cheese, mayonnaise, Worchester sauce, vinegar, mustard, Cajun seasonings, salt, pepper, hot sauce and curry together until creamy and smooth.
Spoon or pipe the mixture into the egg halves and dust with paprika.
Chill before serving.