Deviled Eggs with Cajun-Spiced Walnut “Crumb” Topping

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

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