Best 2 Louisiana Style Deviled Eggs Recipes
In the realm of Southern cuisine, Louisiana-style deviled eggs stand as a delectable and iconic dish, captivating taste buds with their unique blend of flavors and textures. These culinary gems are a staple at gatherings, potlucks, and celebrations, delighting both locals and visitors alike.
Our collection of Louisiana-style deviled egg recipes offers a tantalizing array of variations, each with its own distinct charm. From the classic recipe that showcases the perfect balance of tangy mayonnaise, mustard, and paprika, to more adventurous creations that incorporate unexpected ingredients like bacon, shrimp, and horseradish, these recipes cater to every palate.
Whether you prefer a traditional or a more contemporary take on this Southern specialty, our Louisiana-style deviled egg recipes will guide you through the process of crafting these delightful appetizers with ease.
**Recipes:**
1. **Traditional Louisiana-Style Deviled Eggs:**
This classic recipe serves as the foundation for all other deviled egg variations. Perfectly cooked eggs are delicately mashed and combined with a creamy filling of mayonnaise, mustard, and a hint of paprika.
2. **Bacon-Wrapped Louisiana-Style Deviled Eggs:**
For those who love the smoky, savory flavor of bacon, this recipe takes the classic deviled egg to new heights. Each egg is wrapped in a crispy bacon strip before being filled with a creamy, flavorful filling.
3. **Shrimp-Stuffed Louisiana-Style Deviled Eggs:**
Seafood lovers will delight in this recipe, which combines the richness of shrimp with the tangy goodness of deviled eggs. Succulent shrimp are folded into the creamy filling, creating a delightful coastal twist on this Southern staple.
4. **Horseradish Louisiana-Style Deviled Eggs:**
For those who enjoy a bit of a kick, this recipe incorporates the sharp, spicy flavor of horseradish into the deviled egg filling. The result is a tantalizing combination of heat and creaminess that is sure to leave a lasting impression.
5. **Avocado Louisiana-Style Deviled Eggs:**
This recipe adds a creamy, healthy twist to the traditional deviled egg. Mashed avocado is added to the filling, creating a velvety texture and a boost of nutrients.
6. **Crab-Stuffed Louisiana-Style Deviled Eggs:**
For a taste of the sea, this recipe features succulent crab meat folded into the creamy filling. The delicate sweetness of the crab pairs perfectly with the tangy mayonnaise and mustard.
7. **Cajun Louisiana-Style Deviled Eggs:**
This recipe brings the bold flavors of Cajun cuisine to the classic deviled egg. A blend of Cajun spices, including paprika, garlic powder, and cayenne pepper, adds a savory, slightly spicy kick to the filling.
With these Louisiana-style deviled egg recipes at your fingertips, you'll have an arsenal of crowd-pleasing appetizers that are sure to impress your friends and family. So get ready to embark on a culinary journey that celebrates the rich flavors and vibrant culture of Louisiana!
LOUISIANA STYLE DEVILED EGGS
we love spicy eggs around here so here goes! they do go fast!
Provided by Michelle Crawford
Categories Other Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- 1. peel eggs, slice in half, dump yolks into small bowl, mash with forks till all lumps are gone.
- 2. I start with the tabasco and blend well, yolks will try to clump up (it's ok) next i add the vinegar and dry mustard, blend well lumps should go away.
- 3. next sprinkle seasonings very lightly due to saltyness. blend very well, it's time to fill your egg shells. i then take a pinch in fingers and very lightly sprinkle each egg with the cayenne pepper. your done!
LOBSTER DEVILED EGGS
To me, every party needs deviled eggs, but my deviled eggs are a little different. They are lobster deviled eggs. I mean, if you want New England-style deviled eggs then we are definitely talking lobster. The best thing is you can make this elegant party snack without spending a fortune. I hope you all enjoy one of my favorite party snacks. This transforms a regular old-time snack into a sexy little piece of New England.
Provided by Michele Ragussis, Food Network Star Season 8 Finalist
Time 40m
Yield 24 halves
Number Of Ingredients 12
Steps:
- Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.
- Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.
Tips:
- Use fresh eggs. Older eggs will not peel as easily and the yolks will be less flavorful.
- Hard-boil the eggs properly. Cook the eggs for 10-12 minutes, then immediately transfer them to an ice bath to stop the cooking process. This will prevent the yolks from becoming overcooked and chalky.
- Peel the eggs carefully. Start by cracking the eggshell all over. Then, gently roll the egg between your hands to loosen the shell. Finally, peel the shell away from the egg, starting at the wide end.
- Make the filling ahead of time. The filling can be made up to 24 hours in advance. This will save you time on the day you are serving the deviled eggs.
- Garnish the deviled eggs creatively. You can use a variety of toppings to garnish your deviled eggs, such as paprika, chopped chives, or crumbled bacon.
Conclusion:
Louisiana-style deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. With their creamy filling, spicy kick, and creative garnish, these deviled eggs are sure to be a hit with your guests. So next time you are looking for a delicious and festive appetizer, give Louisiana-style deviled eggs a try.
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