• Tommy Centola

Deviled Eggs with Remoulade Sauce from Maylie’s

Updated: Jan 4

Here is a recipe that is a great appetizer for any party. Maylie’s was the second or third oldest restaurant, which opened in 1876 and closed on New Years Eve, 1986. It iw widely believed that Maylie’s was the first to drizzle their signature Remoulade Sauce over deviled eggs. You may never eat regular deviled eggs again.

2 dozen Jumbo Eggs, at room temperature

1 cup Sweet Pickle Relish, drained

1 cup Mayonnaise

Paprika for garnish

Scallion Tops for garnish

Place eggs in a pot of cool water just covering the eggs and bring to a boil. Remove pan from heat and allow eggs to sit in water for 10 minutes. Remove from water and let cool in pot under cold running water for 2 minutes. Drain.

Roll eggs on cutting board gently and crush the shells lightly. Remove the shell in a bath of water and placed peeled eggs on a dry clean towel. With a sharp thin knife, slice eggs, longways in half and allow egg to rest on its white with yolk facing up.

Gently remove yolk with teaspoon and place yolk in mixing bowl with mayonnaise and relish. Mash well with a fork. Place egg halves in appropriate container and using a pastry bag with star tip, fill all eggs. The Maylie’s way was to mound the stuffing in each egg half and smooth using the tines of a fork before dressing with Remoulade Sauce and garnish.

Willie’s Remoulade Sauce

1/3 cup Creole Mustard

2 tablespoons White Vinegar

2 Scallions, minced

1 teaspoon chopped Garlic

2 tablespoons Ketchup

2 ounces Extra Virgin Olive OIl

Combine the mustard, vinegar, scallions, garlic, and ketchup in a small food processor. With the processor running, slowly drizzle the olive oil in until it is totally emulsified. Refrigerate in a closed container for at least an hour prior to serving.

Enjoy!!!

Coming soon to Ibooks You Can’t Keep New Orleans Out Of The Cook.

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