Original Creole Seasoning 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get RecipeCrunchy, creamy, and creole! Chef Ben McGraw @firehousegrub has put his spin on a classic by deep frying delicious deviled eggs.
Ingredients
-
6 extra large eggs
-
Frying oil
-
1/2 cup mayo
-
1 tablespoon Dijon mustard
-
1 tablespoon finely chopped dill pickles
-
2 teaspoons Tony’s Original Creole Seasoning
-
flour
-
1 beaten egg
-
Panko breadcrumbs
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Jalapeño Butter Pork Butt
This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the…
Get Recipe