Cajun Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://bitesizedbenny.com/cajun-deviled-eggs-recipe/
