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“from Meaux Louisiana from the Cajun Creole cookbook by Terry Thompson posted to De Gustibus”
READY IN:
20mins
SERVES:
12-24
YIELD:
48 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the hard boiled eggs in half lenghtwise. Place the yolks in a 2 qt bowl. Place whites on serving platter. Set aside.
  2. Ad all remaining ingredients except the paprika and olives to yolks. Using fork mash yolks until blended. Use a spoon fill white with a portion of the filling rounding off the top.
  3. For an elegant presentation fill a pastry bag with the yolk mix and using a 12 inch star tip pipe it inches
  4. Sprinkle filled eggs with paprika and place an olive slice in the center of each.
  5. Makes 48 halves.

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