Cajun deviled eggs

The recipe for devilled egg has its roots in ancient Rome. Eggs used to be served with spicy sauces nearly 2,000 years ago. Apparently, the current method of making a paste of the cooked yolks to create the stuffing was seen in Spain around the 13th century.

Here's how to make it: 

1. Place eggs in a pot and add water to cover eggs. Bring to a full boil, reduce heat to maintain a low boil for 12 minutes.

2. Place the eggs in a large bowl with water and ice cubes. Peel the eggs. Slice the peeled eggs in half, lengthwise.

3. Carefully scoop yolks into a bowl. Place white on a serving platter and set aside.

4. Add all remaining ingredients to the yolks except the paprika and olives. Use the back of a fork to mash the yolks until blended.

5. Using a pastry bag, fill each white with a portion of filling.

6. Sprinkle the stuffed eggs with paprika. Place an olive slice in the centre of each (optional).

Image courtesy: Camera Press