Low Country Deviled Eggs
Offer your family and guests Miss Kay Robertson's unique Louisiana-style deviled eggs that are deliciously savory and spicy.
Recipe Ingredients:12 large eggs
1/3 cup slaw salad dressing (or a little less)
1 tablespoon onion, minced
1 tablespoon Creole mustard
1 tablespoon fresh lemon juice
2 cloves garlic, minced
Dash hot sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon fresh dill, finely chopped
1 cup shrimp, boiled, peeled and deveined
1 tablespoon prepared horseradish (optional)
Paprika and parsley, for garnish
- Place eggs in large sauce pan and cover with water. Bring to a boil, then turn off the heat, and let eggs sit in hot water for 15 to 20 minutes. Remove from water and allow to cool. Crack eggs and peel. Cut in half and remove yolks.
- In a small mixing bowl, combine egg yolks, slaw dressing and remaining ingredients except paprika and parsley. Mix well, until smooth.
- Spoon egg yolk and yogurt mixture into the egg white halves. Refrigerate if not serving immediately.
Makes 12 servings or 24 appetizers.
Recipe created by Miss Kay Robertson; provided courtesy of Brandpoint Content; Copyright 1996-2014.