Beazell's Cook Book


Cajun Scotch Eggs

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Cajun Scotch Eggs  




12 hard-boiled eggs, peeled

1-2 pound boudin, removed from the casing

3 eggs, beaten

3 cups Italian style dried bread crumbs

1 tablespoon Beazell's Cajun Seasoning

Vegetable oil, for frying



Wrap boudin around each boiled egg, dip in egg wash and roll in bread crumbs.  Deep fry each coated egg to a golden brown and set aside on a wire rack.  Best served warm with a dipping sauce, hot sauce or even ranch dressing.  And this goes well with Beazell’s Pickled Eggs.



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