Cajun Deviled Eggs with Crispy Bacon
 
Ingredients
  • 6 jumbo eggs
  • ¼ cup mayonnaise
  • 2 tablespoons sweet relish
  • 1 tablespoon sweet and hot mustard
  • ¼ teaspoon Tony’s More Spice Seasoning, plus more to taste
  • 3 strips bacon, cooked and sliced
Instructions
  1. Add eggs to a medium pot, and completely cover eggs with water. Turn heat to high. After water begins to boil, cook for 12 to 14 minutes.
  2. Drain boiling water, and rinse eggs with cold water. Peel eggs, and slice in half lengthwise. Remove yolks, and place in a small bowl; arrange egg whites on a plate.
  3. Mash warm yolks with a whisk; stir in mayonnaise, relish, mustard, and Tony’s More Spice Seasoning, adding ingredients a little at a time. Use more or less mayonnaise depending on the desired creaminess of the mixture. Whisk mixture until completely smooth.
  4. Fill egg whites with yolk mixture using a teaspoon. Sprinkle on Tony’s More Spice Seasoning to taste to garnish the top of each egg.
  5. Cut each slice of bacon into four equal pieces. Top eggs with cooked bacon right before serving to maintain crispiness.
  6. Serve right away or store eggs in refrigerator, covered with plastic wrap, for up to 3 days (keep bacon separate when storing in refrigerator).
Notes
1. For a better presentation, make a disposable piping bag. Place yolk mixture in a resealable sandwich bag. Twist the top of the bag to force the mixture to the bottom corner of the bag. Using scissors, cut a ½-inch off the tip. Gently squeeze the mixture into each of the egg whites.
2. Jumbo eggs are recommended, but if using smaller eggs, slightly reduce the amounts of the other ingredients.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pack-easter-picnic-basket-flavor/