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Full Online Book HomeLearning KitchenCajunandcreole - Appetizer - Cajun Deviled Eggs
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Cajunandcreole - Appetizer -  Cajun Deviled Eggs Post by :tab426 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2242

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Cajunandcreole - Appetizer - Cajun Deviled Eggs

12 hard boiled eggs
1/4 cup mayonnaise
1 jalapeno pepper, seeded and finely chopped
1 tab. ground cumin
1 tab. prepared mustard
1 teas. cayenne pepper
1/4 teas. salt
paprika
snipped cilantro (optional)


Shell cooked eggs. Cut eggs lengthwise into halves. Slip out yolks and mash with fork. Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly. Sprinkle with paprika, and garnish with cilantro, if desired

Makes 2 dozen
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1/2 pound bulk sausage -- Cajun-style 1 cup chopped onion 1/4 cup bell pepper -- chopped 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 cup water 3/4 cup instant rice 1/4 cup parsley -- chopped 24 large mushroom caps -- save stems 2 cups mayonnaise 1 1/2 cups Parmesan cheese Preheat oven to 350 degrees F.Brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Meanwhile, blend mayonnaise and cheese. Combine
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