Cracklin’ Deviled Eggs

How do you make deviled eggs even better? Put pork rinds on top! If making ahead of time, wait to add pork rinds until ready to serve.

Cracklin’ Deviled Eggs
Yields: 16
  • 8 large hard-cooked eggs, peeled and halved lengthwse
  • ¼ cup mayonnaise
  • 2 cornichons, minced
  • 1 teaspoon hot sauce
  • 1 teaspoon Creole mustard
  • ½ teaspoon brown sugar
  • ¼ teaspoon Cajun seasoning
  • 1 to 3 teaspoons cornichon brine from jar
  • Garnish: pork rinds, minced chives
  1. Separate egg yolks from whites. Place egg whites on a serving platter.
  2. In a medium bowl, using a fork, mash egg yolks. Stir in mayonnaise, cornichons, hot sauce, mustard, brown sugar, and Cajun seasoning until well combined. Add brine, 1 teaspoon at a time, until desired texture is achieved. Pipe mixture into egg whites. Cover and refrigerate until chilled, about 1 hour. Garnish with pork rinds and chives, if desired.