Recipe for...Cajun Deviled Eggs


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Cajun Deviled Eggs This recipe is rated : 2 Recipe Ingredients 6 eggs 2 tablespoons mayonnaise 1 teaspoon prepared Dijon-style mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper Cooking Procedures Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ke a thin batter. Pour into greased muffin tins and bake in a moderate oven about forty minutes. Good results are also obtained when recipe is made with 1 cup barley flour and 1 cup rice flour instead of 2 cups of barley flour. RICE AND BARLEY FLOUR MUFFINS J J J 2 cups rice flour. 2 tblsp. oil. 1 cup barley flour; reserve 54 CUP- 1 tsP- salt. 2 cups milk. 3 eggs. 3 tsp. baking powder. Mix yolks of eggs, flour, milk, oil and salt together. Beat well; add baking powder and the reserv
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