Original Creole Seasoning 
Crispy Beef and Potato Skewers
Crispy potatoes, juicy beef, and plenty of Tony’s flavor, what’s not to love? These beef and…
Get RecipeCrunchy, creamy, and creole! Chef Ben McGraw @firehousegrub has put his spin on a classic by deep frying delicious deviled eggs.
Ingredients
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6 extra large eggs
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Frying oil
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1/2 cup mayo
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1 tablespoon Dijon mustard
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1 tablespoon finely chopped dill pickles
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2 teaspoons Tony’s Original Creole Seasoning
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flour
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1 beaten egg
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Panko breadcrumbs
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1 jalapeño thinly sliced
- Clear
Directions
- Bring a small pot of water to a boil. Drop eggs in water. Cover and reduce heat to low. Continue to cook for 13 minutes.
- Remove eggs from pot and transfer to a bowl with ice water.
- While the eggs are cooling, make the topping by combining mayo, mustard, dill pickles, and seasoning in a bowl.
- Peel eggs and cut them in half. Take out yolks and put them in a bowl with other ingredients. Stir to combine.
- Heat frying oil to medium-high heat. Coat egg whites in flour. Dredge in egg. Coat in panko breadcrumbs.
- Fry until golden brown. Remove and place on paper towel to drain grease.
- Place filling in a sandwich baggie and cut the corner off. Squirt filling onto each fried egg. Garnish with sliced jalapeños and enjoy!
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from our Cajun Country Cookbook
Garlic Lemon Pepper Wings
These Garlic Lemon Pepper Wings by @TFTI.BBQ are crispy, juicy, and packed with bold Creole flavor.…
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