Deviled Eggs with Cajun-Spiced Walnut “Crumb” Topping

Deviled Eggs with Cajun-Spiced Walnut “Crumb” Topping

This is not your typical cocktail party deviled egg!  It is more like a brunch or lunch entrée.

Ingredients

  • 8 hard-boiled eggs (use large ones)
  • 2 to 3 tablespoons mayonnaise (can be reduced fat)
  • 1 to 2 teaspoons prepared mustard (to taste)
  • 1/8 teaspoon salt
  • Optional: 1 to 2 tablespoons very finely minced chives
  • 1 recipe Cajun-Spiced Walnut “Crumb” Topping

Directions

  1. Peel the eggs, and halve them lengthwise. Pop out the yolks, and transfer to a large dinner plate. Add 2 teaspoons water, and begin to mash with a fork. As you mash, add the mayonnaise, mustard, salt and pepper. Continue to mash until very smooth. Alternatively, use a food processor.
  2. Carefully and slowly, use 2 teaspoons to fill each egg white cavity with the filling, distributed evenly among them. Lavishly sprinkle the topping all over the filled eggs, and serve cold or cool – plain, on toast, or on a salad.