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Cajun Deviled Eggs
Wet vs. Dry Barbecue Styles

All barbecue is not created equal, and most people are partial to a certain type. North Carolina, South Carolina and Kansas City barbecues are wet, meaning sauce-based, while Texas and Memphis chefs traditionally flavor their meat with a dry spice rub.

When you're outside enjoying a barbecue, you're probably holding your plate or balancing it in your lap. That's when finger foods come in handy. Deviled eggs are a favorite side dish because they're portable and easy to eat. They're also easy to make, and this Cajun variation on a classic recipe will have your friends and family gobbling them down by the dozen.

Keep in mind, however, that egg-based dishes can spoil, so they shouldn't sit out for very long, especially on hot summer days. When they are out, make sure you keep them on ice. The same goes for dishes containing mayonnaise, dairy or seafood.

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