Spicy Bayou Deviled Eggs Recipe

Introduction

Spicy Bayou Deviled Eggs bring a bold twist to a classic appetizer with vibrant Cajun spices and a hint of heat. Perfect for gatherings or a flavorful snack, these deviled eggs combine creamy yolks with a punch of smoky, spicy goodness.

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon smoked paprika (plus more for garnish)
• 1/8 teaspoon cayenne pepper (adjust to heat preference)
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onion
• Salt and pepper to taste
• Optional: a few dashes of hot sauce
• Garnish: sliced jalapeños, extra green onions, or parsley

Instructions

1. Step 1: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10-12 minutes.
2. Step 2: Drain the hot water and transfer the eggs to an ice bath. Once cooled, peel the eggs and slice them in half lengthwise.
3. Step 3: Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork until smooth.
4. Step 4: Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and hot sauce if using. Mix well until the filling is creamy.
5. Step 5: Stir in the finely chopped celery and green onions. Taste the mixture and adjust seasoning with salt and pepper as needed.
6. Step 6: Spoon or pipe the yolk mixture back into the egg white halves.
7. Step 7: Garnish with a sprinkle of smoked paprika, sliced jalapeños, extra green onions, or parsley.
8. Step 8: Serve chilled or at room temperature for the best flavor.

Tips & Variations

• For a smoother filling, use a piping bag to fill the egg whites neatly.
• Adjust cayenne pepper and hot sauce to control the spice level to your liking.
• Swap celery for finely chopped pickles for a tangy crunch.
• Use smoked paprika for a deeper smoky flavor or regular paprika for milder taste.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them chilled until serving. Reheat is not recommended as the texture and flavor are best when served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling and fill the egg whites up to a day in advance. Keep them covered and refrigerated until ready to serve.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt or sour cream for a lighter or tangier filling, which will slightly change the flavor and texture.

Spicy Bayou Deviled Eggs Recipe

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★★★★★

4.7 from 98 reviews

Spicy Bayou Deviled Eggs are a flavorful twist on the classic appetizer, featuring a creamy filling infused with Cajun seasoning, smoked paprika, and a hint of cayenne for a gentle kick. Enhanced with crisp celery and green onions, these deviled eggs are perfect for parties, potlucks, or an elegant snack.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: Southern American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon smoked paprika (plus more for garnish)
• 1/8 teaspoon cayenne pepper (adjust to heat preference)
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onion
• Salt and pepper to taste
• Optional: a few dashes of hot sauce

Garnish

• Sliced jalapeños
• Extra green onions
• Parsley

Instructions

1. Boil Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10-12 minutes to cook through.
2. Ice Bath and Peel: Drain the hot water from the saucepan and transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs carefully and slice them in half lengthwise.
3. Prepare Yolks: Gently remove the yolks from the egg whites and place them in a bowl. Mash the yolks with a fork until smooth and crumb-free.
4. Mix Filling: Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and hot sauce if using to the mashed yolks. Stir thoroughly until the mixture is creamy and well combined.
5. Add Crunch and Season: Fold in the finely chopped celery and green onions. Taste the filling and adjust seasoning by adding salt and pepper as needed.
6. Fill Egg Whites: Using a spoon or piping bag, fill each egg white half evenly with the yolk mixture.
7. Garnish and Serve: Sprinkle additional smoked paprika on top, and garnish with sliced jalapeños, extra green onions, or parsley. Serve chilled or at room temperature.

Notes

• For easier peeling, use eggs that are a few days old rather than fresh eggs.
• Adjust cayenne pepper and hot sauce according to your preferred level of spiciness.
• Prepare the deviled eggs a few hours in advance and refrigerate to allow flavors to meld.
• Use a piping bag with a star tip for a more elegant presentation of the filling.
• Leftovers should be kept refrigerated and consumed within 2 days for best freshness.

Keywords: deviled eggs, spicy deviled eggs, Cajun deviled eggs, bayou recipe, party appetizers, Southern appetizer, classic deviled eggs with spice