Cajun Deviled Eggs are a delicious twist on the classic deviled eggs. With a mix of creamy goodness and a spicy kick, these eggs are perfect for parties, picnics, or just a tasty snack at home. The addition of Cajun flavors makes them stand out and adds a fun spin that everyone will love.
Why Make This Recipe
There are many reasons to make Cajun Deviled Eggs. They are easy to prepare, can be made ahead of time, and are always a crowd-pleaser. Adding Cajun seasoning gives these eggs a unique flavor that sets them apart from traditional versions. Plus, they are a great source of protein and can be a healthy choice for gatherings.
How to Make Cajun Deviled Eggs
Ingredients:
- 12 eggs
- 1 stalk of celery (rinsed)
- 1 green onion (rinsed)
- 4 tablespoons of Hellman’s Mayonnaise
- 2 tablespoons of Creole Mustard (I used Zatarain’s)
- ¼ teaspoon of Slap Ya Mama Cajun Seasoning (a white pepper blend is my favorite)
- 1 teaspoon of Crystal Hot Sauce
Directions:
To hard-boil the eggs:
- Place the eggs in a pot and cover them with water.
- Bring the water to a boil over medium heat.
- Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes.
- After 12 minutes, carefully drain the hot water and transfer the eggs to an ice bath to cool.
To prep the eggs:
- Once the eggs are cool, gently tap them on the counter to crack the shell.
- Peel the eggs and rinse them under cool water to remove any shell pieces.
For the deviled egg filling:
- Cut the eggs in half and scoop out the yolks into a mixing bowl.
- Add the chopped celery, green onion, mayonnaise, Creole mustard, Cajun seasoning, and hot sauce to the yolks.
- Mash everything together until smooth and well blended.
- Spoon or pipe the mixture back into the egg whites.
How to Serve Cajun Deviled Eggs
Serve these Cajun Deviled Eggs on a platter, garnishing with additional chopped green onion or a sprinkle of Cajun seasoning for a pop of color. They are best served cold and can be a great appetizer at any event.
How to Store Cajun Deviled Eggs
If you have leftovers, store the deviled eggs in an airtight container in the refrigerator. They can last up to 3 days. Always cover them to keep them fresh and prevent them from absorbing other odors in the fridge.
Tips to Make Cajun Deviled Eggs
- Use fresh eggs for the best results.
- Feel free to adjust the amount of hot sauce to your taste.
- For a creamier filling, add an extra tablespoon of mayonnaise.
- Experiment with other spices or ingredients to customize the flavor.
Variation
You can add ingredients like diced pickles or bacon bits for extra flavor and texture. Another variation is using different types of mustard to change the taste profile.
FAQs
1. Can I make these eggs a day ahead?
Yes, you can prepare the deviled eggs a day in advance. Just make sure to store them in the refrigerator until ready to serve.
2. What if I don’t have Cajun seasoning?
If you don’t have Cajun seasoning, try using a mix of paprika, garlic powder, and cayenne pepper for a similar flavor.
3. How can I make these eggs spicier?
To make the eggs spicier, increase the amount of hot sauce or add diced jalapeños to the filling mix. Enjoy the heat!
Cajun Deviled Eggs
Ingredients
Eggs and Fillings
- 12 pieces eggs Fresh eggs for best results.
- 1 stalk celery (rinsed) Chopped.
- 1 piece green onion (rinsed) Chopped.
- 4 tablespoons Hellman’s Mayonnaise For a creamier filling, add an extra tablespoon.
- 2 tablespoons Creole Mustard (Zatarain’s) You can experiment with different mustard types.
- ¼ teaspoon Slap Ya Mama Cajun Seasoning Adjust seasoning to taste.
- 1 teaspoon Crystal Hot Sauce Increase for spicier eggs or add diced jalapeños.
Instructions
Preparation
- Place the eggs in a pot and cover them with water.
- Bring the water to a boil over medium heat.
- Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes.
- After 12 minutes, carefully drain the hot water and transfer the eggs to an ice bath to cool.
Egg Prep
- Once the eggs are cool, gently tap them on the counter to crack the shell.
- Peel the eggs and rinse them under cool water to remove any shell pieces.
Filling
- Cut the eggs in half and scoop out the yolks into a mixing bowl.
- Add the chopped celery, green onion, mayonnaise, Creole mustard, Cajun seasoning, and hot sauce to the yolks.
- Mash everything together until smooth and well blended.
- Spoon or pipe the mixture back into the egg whites.
