The Louisiana Egg Commission strives to educate consumers of all ages on the nutritional value of the egg and egg products. The Commission also approves and issues licenses to entities engaged in egg production and wholesale, and upholds and regulates all rules of the Commission.
The Egg Commission derives its funding from an assessment fee on each case of eggs and egg products produced and processed in the state of Louisiana. Assessment fees are also collected on all out of state eggs and egg products that are distributed into Louisiana.
FEATURED:Cajun Deviled Eggs
Place peeled crawfish tails in a medium pot and add enough water to cover. Stir in crab boil powder then bring to a boil over medium heat. Boil for approximately 10 minutes then remove from heat and allow crawfish to soak in liquid for 10-15 minutes. While crawfish are soaking, cut eggs in half lengthwise and carefully remove yolks. Place yolks in a mixing bowl and mash with a fork then set aside. Drain crawfish but do not rinse. To the mashed yolks, add crawfish and enough mayonnaise to hold mixture together. If desired, season to taste with salt, pepper and granulated garlic. Stuff egg white halves with crawfish mixture and garnish with paprika. Serve warm or chill for at least 1 hour to serve cold.
