This delicious deviled egg recipe from Emeril Lagasse uses salmon and caviar to turn deviled eggs into an elegant appetizer.
Ingredients:
1 (6-ounce) salmon fillet
Salt
Freshly ground black pepper
1/2 cup sugar
1 dozen hard-boiled eggs, halved
1/2 cup mayonnaise
1 tablespoon minced shallots
1/2 fresh lemon, juiced
2 ounces sevruga caviar
Filed under New Orleans Chefs, New Orleans Recipes, News by 
Didn’t find what you’re looking for? Try Search!
Ingredients:
2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained (can use imitation crab meat)
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper
More on Paula Dean's Shore is Good Seafood Quick Crab Dip Appetizer
Filed under New Orleans Recipes, News, Southern Recipes by
Didn’t find what you’re looking for? Try Search!
This is a simple recipe for traditional southern deviled eggs straight from Paula Dean.
Ingredients:
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing
Filed under New Orleans Recipes, News by
Didn’t find what you’re looking for? Try Search!
