Cajun Deviled Eggs
Cajun Deviled Eggs are a delicious twist on the classic deviled eggs, featuring creamy goodness and a spicy kick, perfect for any gathering.
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.
Notes
Serve these eggs on a platter garnished with chopped green onion or a sprinkle of Cajun seasoning. Best served cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.