Total Time
20mins
Prep 0 mins
Cook 20 mins

from Meaux Louisiana from the Cajun Creole cookbook by Terry Thompson posted to De Gustibus

Ingredients Nutrition

Directions

  1. Slice the hard boiled eggs in half lenghtwise. Place the yolks in a 2 qt bowl. Place whites on serving platter. Set aside.
  2. Ad all remaining ingredients except the paprika and olives to yolks. Using fork mash yolks until blended. Use a spoon fill white with a portion of the filling rounding off the top.
  3. For an elegant presentation fill a pastry bag with the yolk mix and using a 12 inch star tip pipe it inches
  4. Sprinkle filled eggs with paprika and place an olive slice in the center of each.
  5. Makes 48 halves.