Deviled Eggs PDF Print E-mail
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The use of Tony Chachere's Cajun Seasoning mix and Tabasco provide a little 'kick' to this popular appetizer. . .

Submitted by:  John Keife


  • 12 hard boiled eggs, cut in half, yolks set aside
  • Tony Chachere’s seasoned salt
  • 3 pieces bacon fried crisp, drained and crumbled
  • ½ tsp curry powder
  • ½ tsp Tony Chachere’s Seasoning Mix
  • ½ tsp black pepper
  • ½ tsp Worcestershire sauce
  • ½ tsp Tabasco sauce
  • ½ cup mayonnaise
  • 1 tsp prepared yellow mustard
  • 2 TBS sweet pickle relish
  • paprika
  • pimento-stuffed small green olives, sliced


  1. Sprinkle boil egg white halves with Tony’s seasoning
  2. In a bowl thoroughly combine yolks, bacon, and next 8 ingredients
  3. Carefully stuff each half egg using a pastry bag and decorative tip and sprinkle lightly with paprika
  4. Top egg with a sliced olive
  5. Serve on a deviled egg presentation dish

Makes 24 appetizers