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  • Writer's pictureTommy Centola

Cracklin' Deviled Eggs

Here's a new twist on stuffed eggs. The addition of cracklin' adds texture to the dish.

8 large hard-cooked eggs, peeled and halved lengthwise

1/4 cup mayonnaise

2 cornichons, minced

1 teaspoon hot sauce

1 teaspoon Creole mustard

1/2 teaspoon brown sugar

1/4 teaspoon Creole seasoning

1 to 3 cornichon brine from jar.

Garnish Cracklin'

Separate egg yolks from whites. Place egg whites on serving platter.

In a medium bowl, using a fork, mash egg yolks. Stir in mayonnaise, cornichons, hot sauce, mustard, brown sugar, and Creole seasoning until well combined. Add brine, 1 teaspoon at a time, until desired texture is achieved. Pipe mixture into egg whites. Cover and refrigerate until chilled, about one hour. Garnish with cracklin'.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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