Deviled Eggs with Cajun-Spiced Walnut "Crumb" Topping

Deviled Eggs with Cajun-Spiced Walnut 'Crumb' Topping is not your typical cocktail party deviled egg! It is more like a brunch or lunch entrée.

Prep: 10 min | Yield 8 eggs, serving 4

Ingredients

• 8 eggs, hard-boiled, large
• 2 to 3 tablespoons mayonnaise (can be reduced fat)
• 1 to 2 teaspoons mustard, prepared, to taste
• 1/8 teaspoon salt
• 1 to 2 tablespoons chives, very finely minced (optional)
• 1 recipe Cajun-Spiced Walnut "Crumb" Topping

Instructions

1. Peel the eggs, and halve them lengthwise. Pop out the yolks, and transfer to a large dinner plate. Add 2 teaspoons water, and begin to mash with a fork. As you mash, add the mayonnaise, mustard, salt and pepper. Continue to mash until very smooth. Alternatively, use a food processor.
2. Carefully and slowly, use 2 teaspoons to fill each egg white cavity with the filling, distributed evenly among them.
3. Lavishly sprinkle the topping all over the filled eggs, and serve cold or cool – plain, on toast, or on a salad.

Nutrition

Per serving: 393 Calories Fat 33g Saturated Fat 6g Monounsaturated Fat 10g Polyunsaturated Fat 16g Cholesterol 424mg Sodium 421mg Carbohydrates 7g Dietary Fiber 2g Protein 17g

Attribution

Recipe and photo used with permission from: California Walnuts