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.
Recipe by Louisiana Cookin at