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Source: California Walnut Board

Deviled Eggs with Cajun-Spiced Walnut "Crumb" Topping
This is not your typical cocktail party deviled egg! It is more like a brunch or lunch entrée.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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8 large hard-boiled eggs
2-3 tablespoons mayonnaise (can be reduced fat)
1 teaspoon prepared mustard, to taste
1/8 teaspoon salt
1 tablespoon finely minced chives (optional)
Cajun-Spiced Walnut "Crumb" Topping*
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup heaping finely minced California walnuts
1/4 teaspoon salt (scant measure)
A few dashes cayenne pepper (optional)




Peel the eggs and halve them lengthwise. Pop out the yolks into a bowl and put the whites onto a large dinner plate.

To the bowl with the yokes, add 2 teaspoons of water and begin to mash with a fork. As you mash, add the mayonnaise, mustard, salt and pepper. Continue to mash until very smooth. (This step can be done in a food processor)

Carefully and slowly, use 2 teaspoons to fill each egg white cavity with the filling, distributed evenly among them. Lavishly sprinkle the topping all over the filled eggs, and serve cold or cool – plain, on toast, or on a salad.

*Cajun-Style Walnut "Crumb" Topping
Heat the oil in a medium-sized skillet over medium-low heat. When it is warm, add the spices and stir until they are completely coated.

Add the walnuts and salt, and keep stirring until everything is evenly distributed.

Stir and cook over medium-low heat for another 5 to 8 minutes or so (until the walnuts are toasty). Be careful not to burn them!

Stir in the cayenne to taste, if desired, and remove from heat. When the topping is cool, store in a tightly closed jar in the refrigerator until use.


Per Serving: 393 calories; 33 g fat; 6 g saturated fat; 424 mg cholesterol; 421 mg sodium; 7 g carbohydrate; 2 g fiber; 17 g protein





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