Chef Cody and Chef Samantha Carroll have successfully opened not one, but two restaurants, in Louisiana. The first, Hot Tails, opened in a former drive-thru space in 2010 and serves rustic, South Louisiana-style cuisine. Sac-a-Lait, their second restaurant, opened five years later in an old cotton mill in New Orleans. The dishes promise a modern take on Acadian and Cajun cuisine. This dynamic duo treats us to their pimento deviled eggs recipe, which offers a taste of Louisiana.
- 12 large hard-boiled eggs, peeled
- 8 oz. grated sharp cheddar cheese
- ½ cup sour cream
- ¼ cup softened cream cheese
- ¼ cup mayonnaise
- 2 tsp. Creole mustard
- 2 tsp. sweet pickle relish
- Dash hot sauce
- Kosher salt & freshly ground black pepper
- 1 (4 oz.) jar finely diced pimientos, drained
- Thinly sliced green onion, for garnish
- Paprika, for garnish
- Crushed butter crackers, for garnish
- Slice the hard-boiled eggs in half. Pop the yolks with a small spoon into the bowl of a food processor, then add cheddar, sour cream, cream cheese, mayonnaise, mustard, relish, hot sauce and salt and pepper to taste. Run the food processor until smooth.
- Remove the filling to a bowl and fold in pimientos. Transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Garnish with green onions, a dusting of paprika and crushed butter crackers.
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