Recipe of the week: Stuffed Eggs Diablo
8 extra large or jumbo hard-cooked eggs
2 tablespoons mayonnaise
1 tablespoon Arnaud’s Creole Mustard
1 teaspoon red wine vinegar
4 cups finely shredded iceberg lettuce
½ Cup Arnaud’s Remoulade Sauce
Remove the shells from the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a small bowl.
Trim about 1/8 inch from the rounded side of each egg white so it will sit upright. Place the egg white halves on a platter.
To the egg yolks, add the mayonnaise, mustard and vinegar. Mash the mixture with a fork until it is well blended and slightly chunky.
Mound a generous teaspoon of the filling into the hollows of the egg whites. If desired, refrigerate for up to 4 hours before serving (cover with plastic wrap if chilling for more than 30 minutes).
Spread some of the shredded lettuce on each salad plate and place two stuffed egg halves in the center. Drizzle a little Arnaud’s Sauce over each egg and serve.