Original Creole Seasoning 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
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
Tony’s Oven Roasted Turkey
Simple, juicy, and full of family-style flavor. This Tony’s turkey, seasoned inside and out by @Chef…
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