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Cajun Deviled Eggs Recipe

Cajun Deviled Eggs Recipe
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★★★★★

5.3 from 28 reviews

This Cajun Deviled Eggs recipe adds a spicy, flavorful twist to the classic deviled eggs, incorporating Creole mustard, hot sauce, and Cajun seasoning with crunchy celery and green onion for a perfect appetizer or party snack.

Ingredients

Scale

Eggs and Veggies

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

Filling

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

Instructions

  1. Hard-boil the eggs: Place all 12 eggs in a medium pot and cover them with water. Set over high heat and bring the water to a gentle boil. Once boiling, let it boil for 2 minutes, then turn off the heat, cover the pot, and set a timer for 11 minutes.
  2. Cool and peel: When the timer goes off, drain the hot water into a colander placed in the sink. Rinse the eggs under warm running water, crack the shells carefully, and peel the eggs. Place the peeled eggs into a bowl.
  3. Prepare the eggs: Cut each egg in half lengthwise. Carefully remove the yolks and place them into a small bowl. Arrange the egg white halves on a plate and chill while you prepare the filling.
  4. Make the deviled egg filling: Finely dice the celery and green onion and add to the bowl with the cooked egg yolks. Add mayonnaise, Creole mustard, Cajun seasoning, and Crystal Hot Sauce. Mash everything together with a fork until smooth and evenly combined. Taste and adjust seasoning if needed. Chill the filling for 15-30 minutes to let flavors meld.
  5. Fill and garnish: Generously spoon or pipe the deviled egg filling into each egg white half. Chill the filled eggs until ready to serve or serve immediately. Optionally, garnish with a light sprinkling of additional Cajun seasoning for extra flavor and color.

Notes

  • Buy your eggs about one week in advance for easier peeling when hard-boiling.
  • Adjust the amount of hot sauce to suit your preferred spice level.
  • Using fresh celery and green onion gives these deviled eggs a nice crunch and fresh flavor contrast.
  • Store leftover deviled eggs in an airtight container in the refrigerator for up to two days.

Nutrition

Keywords: cajun deviled eggs, spicy deviled eggs, cajun appetizer, creole mustard eggs, party appetizers

Find it online: https://islawhite.com/cajun-deviled-eggs-recipe/