• 8 eggs, hard-boiled, large
  • 2-3 tablespoons mayonnaise (can be reduced fat)
  • 1-2 teaspoons mustard, prepared, to taste
  • 1/8 teaspoon salt
  • Optional: 1-2 tablespoons chives, very finely minced
  • For Cajun-Style Walnut “Crumb” Topping
  • 1 tablespoon olive oil
  • 1 teaspoon thyme, dried
  • 1/4 teaspoon garlic powder
  • 1 teaspoon paprika, smoked
  • 1 heaping cup California walnuts, finely minced
  • 1/4 teaspoon salt (scant measure)
  • Few dashes cayenne (optional)


  1. Peel the eggs, and halve them lengthwise. Pop out the yolks, and transfer to a large dinner plate. Add 2 teaspoons water, and begin to mash with a fork. As you mash, add the mayonnaise, mustard, salt and pepper. Continue to mash until very smooth. Alternatively, use a food processor.
  2. Carefully and slowly, use 2 teaspoons to fill each egg white cavity with the filling, distributed evenly among them. Lavishly sprinkle the topping all over the filled eggs, and serve cold or cool – plain, on toast, or on a salad.

For Cajun-Style Walnut “Crumb” Topping

  1. Heat the oil in a medium-sized skillet over medium-low heat. When it is warm, add the spices and stir until they are completely coated.
  2. Add the walnuts and salt, and keep stirring until everything is evenly distributed.

Stir and cook over medium-low heat for another 5 to 8 minutes or so (until the walnuts are toasty). Be careful not to burn them!

  1. Stir in cayenne to taste, if desired, and remove from heat. When cool, store in a tightly closed jar in the refrigerator until use.