Spice N' Herbs Seasoning 
Broiled Catfish in Creole White Wine Sauce
Creole For The Soul's broiled catfish takes its flavor profile to a new level with the…
Get RecipeDeviled eggs are a classic recipe, perfect for any gathering. With just a few ingredients and Tony’s Spice N’ Herbs Seasoning, you will have people smiling with just one bite. Creole For The Soul’s Crab Stuffed Deviled Eggs are sure to be a crowd pleaser.
Ingredients
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12 Eggs, Hard Boiled, Peeled and Halved Lengthwise
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8 Ounces Lump Crab Meat, Divided
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1/3 Cup Mayonnaise
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2 Teaspoons Creole or Dijon Mustard
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2 Teaspoons Apple Cider Vinegar
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1 1/2 Teaspoons Tony’s Spice N’ Herbs Seasoning
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1 Tablespoon Fresh Parsley, Chopped (Plus Additional for Garnish)
- Clear
Directions
- Scoop the yolks out of the hard boiled eggs and place them in a large mixing bowl. Mash the yolks with a fork until no large chunks remain.
- Add in half of the crab meat and break it apart with the fork. Mix in mayonnaise, mustard, apple cider vinegar and 1 teaspoons Tony’s Spice N’ Herbs Seasoning.
- Fill the cavity of each egg white half with the mixture.
- Sprinkle the remaining crab meat with a 1/2 teaspoon of Tony’s Spice N’ Herbs and top the filled eggs with it.
- Garnish with parsley, cover and refrigerate the eggs at least 20 minutes before serving. (These can be made up to a day ahead.)
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from our Cajun Country Cookbook
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