Recipe Corner

As a chef, I love playing around with different ingredients to take some of my favorite dishes to the next level. For these recipes, I am adding even more flavor thanks to one of my favorite brands, Tony Chachere’s. No matter what I am making, I can always find something from Tony’s that helps me create amazing meals.

Nikki Shaw

CAJUN DEVILED EGGS WITH CRISPY BACON Servings: 12 | Prep time: 15 minutes | Cook time: 15 minutes INGREDIENTS 6 jumbo eggs¼ cup mayonnaise1 tablespoon sweet and hot mustard2 tablespoons sweet relish¼ teaspoon Tony Chachere’s More Spice Creole Seasoning3 strips bacon, cooked and sliced PREPARATION 1. Add eggs to a medium pot and completely cover with water. Turn heat to high. After water begins to boil, cook for12-14 minutes.2. Drain and rinse eggs with cold water. Peel eggs and slice half lengthwise. Remove yolks and place in a small bowl and arrange egg halves on a plate.3. Mash warm yolks with a whisk and stir in mayonnaise, mustard, relish and Tony Chachere’s More Spice Creole Seasoning. Add ingredients a little at a time, using more or less mayonnaise depending on…

You're reading a preview of

Cuisine Noir (Digital) - 1 Issue, Resilience - Fall 2021

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.