Deviled Eggs with Cajun-Spiced Walnut “Crumb” Topping

YIELD: 4 servings

For the walnut “crumb” topping:
1 Tbsp. olive oil
1 tsp. thyme, dried
¼ tsp. garlic powder
1 tsp. smoked paprika
1 heaping cup walnuts, finely minced
¼ tsp. salt
few dashes cayenne (optional)

For the eggs:
8 hard-boiled eggs, large
2-3 Tbsps. mayonnaise (can be reduced fat)
1-2 tsps. prepared mustard, or to taste
1/8 tsp. salt
1-2 Tbsps. very finely minced chives

1.    For the walnut “crumb” topping: Heat oil in medium sized skillet over medium-low heat. When it is warm, add the spices and stir until completely coated. Add walnuts and salt, stirring until everything is evenly distributed.
2.    Stir and cook over medium-low heat for another 5-8 minutes, until walnuts are toasted. Be careful not to burn. Stir in cayenne to taste, if desired, and remove from heat. When cool, store in tightly closed jar in refrigerator until use.
3.    For the eggs: Peel eggs, and halve them lengthwise. Pop out the yolks, and transfer to a large bowl. Add 2 tsps. water and mash with fork. While mashing, add mayonnaise, mustard, salt and pepper. Continue to mash until very smooth. Alternately, use a food processor.
4.    Carefully use 2 teaspoons to fill each egg white cavity with the filling, distributed evenly among them. Generously sprinkle walnut topping all over the filled eggs, and serve cold or cool, plain, on toast or on a salad.

Recipe: California Walnuts