By Charlotte J on January 27, 2009
Photo by Starrynews
Photo by Starrynews
"Easy Home Cooking Magazine"
Serving Size: 1 (67 g)
Servings Per Recipe: 6
"Great deviled egg variation! We enjoyed the cajun seasoning a lot in this. Thanks for sharing! ZWT9"
"I think it was my first time doing deviled eggs. I used cajun seasoning from Club House. We loved them a lot. Even my son :) And I added more cajun seasoning. It's really cute even though I used a spoon to fill them. Thanks Charlotte :) Made for ZWT 9"
"Simple and good. I added a little more mayo than called for. Thanks for sharing. Made for ZWT9."
"Reviewed for ZWT9 - such an easy deviled egg to make and a nice change to the standard. Photo also to be posted"
"A very nice way to eat hard boiled eggs! I used cajun seasoning and it was just right. Thanks!"
"These made a wonderful addition to my BBQ menu! I used a cajun seasoning that is fairly mild, and found the heat level to be just perfect. I did add more mayo, as I like a creamier texture than what I was getting by following the quantity in the recipe. Very good, and definitely worth making again :) Made for ZWT9"
"I tried this recipe for making Cajun seasoning: Recipe #472851 and it worked well in this recipe! Served on a bed of loose leaf red lettuce from our CSA box. Local eggs, too! Made for ZWT 9."
"Loved the addition of the cajun spice! Delish."
"Delicious and served with a martini to make up for the sobriety of my youth. Made for 123 Hit Wonders."
"there isn't much to add to Andi's perfect review, except to say I loved these as well!! wonderful eggs"
"Oh Charlotte, these are super-duper enjoyable! I halved the recipe I could of eaten the whole dozen half of eggs :) but decided against this. I made a Cajun seasoning based on Recipe #208495; which, I served these with. These didn't need any adjustments at all for the ingredients, perfection plus here. The amount of mayo was abosutley perfect for 3 hard cooked eggs, (1 and 1/2 tablespoon) just enough the moisten the egg yolk. The use of fresh parsley was another wonderful addition, I dotted the tops with a bit of paprika and fresh thinly, sliced chives. Thank you, Charlotte! Made for *Everyday is a Holiday* March 2009."