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Deviled Eggs with a Cajun Twist
4 hard-cooked eggs
1/4 cup top-quality mayonnaise
1 tbs minced green onions
1 1/2 tsp fresh lemon juice
1/2 tsp Old Bay Seasoning
Cut the eggs in half lengthwise and place whites on a serving plate, cut side up. Combine remaining ingredients and fill eggs, either with a spoon or a pastry bag. Serves 4.
Note: my mother would alway preserve four of these after a picnic for us to have for breakfast the next day with toast, fruit, and juice or milk.Daddy got two eggs with a slice of ham, toast, fruit and coffee. When my siblings came along, my DM had to add to the eggs that she saved
I adapted her recipe for just 4 servings so there’s no need to wait for a picnic!
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