Cajun Deviled Eggs

Not your grandma’s deviled eggs… unless she runs a little wild. Get a load of these Cajun Deviled Eggs — rich, creamy, and bringing the perfect South Louisiana heat. These little dynamites are more than just an appetizer… they’re the kind of snack or side dish that disappears fast.

INGREDIENTS:

• 10 eggs
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1/2 tablespoon Runnin' Wild Cajun Seasoning
• Green olives, sliced

PROCEDURE:

1. Place eggs in a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, let eggs cool, and peel.
2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set aside egg whites. Use a fork to mash egg yolks with mayonnaise, yellow mustard, and Cajun Seasoning.
3. Fill egg white halves with the yolk mixture. Sprinkle with Cajun Seasoning and top with a green olive slice. Cover and chill in the refrigerator until serving. Enjoy!