Spicy Bayou Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Egg Whites: Using a spoon or piping bag, fill each egg white half evenly with the yolk mixture.
- 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
Find it online: https://islawhite.com/spicy-bayou-deviled-eggs-recipe/
