Cajun Deviled Eggs Recipe

Introduction

Cajun Deviled Eggs bring a spicy twist to a classic appetizer. With a creamy filling seasoned with Creole mustard and hot sauce, these deviled eggs offer bold flavors perfect for parties or snack time.

Ingredients

• 12 eggs
• 1 stalk of celery, rinsed
• 1 green onion, rinsed
• 4 tablespoons Hellman’s Mayonnaise
• 2 tablespoons Creole Mustard (such as Zatarain’s)
• ¼ teaspoon Slap Ya Mama Cajun Seasoning (white pepper blend preferred)
• 1 teaspoon Crystal Hot Sauce

Instructions

1. Step 1: Place all the eggs in a medium pot and cover with water. Set over high heat and bring to a gentle boil. Boil for 2 minutes, then turn off the heat, cover the pot, and start a timer for 11 minutes.
2. Step 2: Prepare a colander in the sink. When the timer ends, drain the hot water into the colander. Rinse eggs under warm running water, gently cracking and removing shells. Place peeled eggs in a bowl.
3. Step 3: Cut each egg in half lengthwise and carefully remove the yolks to a small bowl. Arrange the egg white halves on a plate and refrigerate while making the filling.
4. Step 4: Finely dice the celery and green onion. Add them to the egg yolks along with the mayonnaise, Creole mustard, Cajun seasoning, and hot sauce. Mash everything together with a fork until smooth and creamy. Taste and adjust seasoning if needed. Chill the mixture for 15–30 minutes.
5. Step 5: Fill each egg white half with a generous spoonful of the deviled egg filling. Serve immediately or chill until ready to serve. Garnish with a light sprinkle of additional Cajun seasoning if desired.

Tips & Variations

• Use a piping bag to fill the egg whites for a neater presentation.
• Swap Crystal Hot Sauce for your favorite hot sauce to customize the heat level.
• Add a pinch of smoked paprika or cayenne pepper for extra smoky flavor.
• For a creamy texture, blend the filling briefly in a food processor.

Storage

Store prepared deviled eggs covered in the refrigerator for up to 2 days. Keep the filling and egg whites separate if possible, then assemble just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cajun deviled eggs ahead of time?

Yes, you can prepare the filling and boil the eggs a day in advance. Store the components separately and assemble the eggs shortly before serving for best texture.

What can I substitute for Creole mustard?

If Creole mustard isn’t available, you can use Dijon or yellow mustard. Adding a bit of horseradish or hot sauce will help mimic the tangy, spicy flavor.

Cajun Deviled Eggs Recipe

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This Cajun Deviled Eggs recipe offers a spicy twist on the classic appetizer, combining creamy egg yolks with zesty Creole mustard, tangy hot sauce, and a hint of Cajun seasoning. Perfect as a flavorful snack or party starter, these deviled eggs bring a vibrant taste of Louisiana to your table with a crisp bit of celery and green onion adding texture and freshness.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Cajun
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 12 eggs

Vegetables

• 1 stalk of celery, rinsed and finely diced
• 1 green onion, rinsed and finely diced

Deviled Egg Filling

• 4 tablespoons Hellman’s Mayonnaise
• 2 tablespoons Creole Mustard (Zatarain’s recommended)
• ¼ teaspoon Slap Ya Mama Cajun Seasoning (white pepper blend preferred)
• 1 teaspoon Crystal Hot Sauce

Instructions

1. Hard-Boil the Eggs: Place all eggs in a medium pot and cover with water. Bring to a gentle boil over high heat, boil for 2 minutes, then turn off the heat, cover the pot, and set a timer for 11 minutes.
2. Cool and Peel: After 11 minutes, drain the hot water using a colander placed in the sink, then run warm water over the eggs. Crack and carefully peel all the eggs, placing the peeled eggs into a bowl.
3. Prepare the Eggs: Slice each egg in half lengthwise, carefully remove the yolks into a small bowl, and place the egg white halves on a plate. Chill the whites while preparing the filling.
4. Make the Deviled Egg Filling: Finely dice the celery and green onion and add them to the bowl with the cooked egg yolks. Add mayonnaise, Creole mustard, Cajun seasoning, and hot sauce. Mash everything together thoroughly with a fork until smooth and well combined. Taste and adjust seasoning as needed. Chill the mixture for 15 to 30 minutes to meld flavors.
5. Assemble the Deviled Eggs: Spoon or pipe a generous amount of the filling into each egg white half. Chill the filled deviled eggs until ready to serve or serve immediately.
6. Garnish and Serve: Optionally sprinkle additional Cajun seasoning on top for extra flavor and visual appeal.

Notes

• For easier peeling, use eggs that are a few days old instead of very fresh eggs.
• Adjust the amount of hot sauce according to your preferred spice level.
• Chilling the deviled egg filling enhances the flavor and texture.
• This recipe can be doubled or halved based on your needs.
• Store any leftovers covered in the refrigerator for up to 2 days for best freshness.

Keywords: deviled eggs, cajun deviled eggs, appetizer, Cajun recipe, party appetizer, Creole mustard, spicy eggs, easy deviled eggs