Cajun Deviled Eggs Recipe
Deviled eggs with a Louisiana kick from creole mustard, Cajun seasoning, and hot sauce.
Equipment
- Mixing bowl
Ingredients
Main Ingredients
- 12 large eggs
- 1 stalk celery finely chopped
- 1 green onion finely chopped
- 4 tbsp mayonnaise
- 2 tbsp creole mustard
- ¼ tsp Cajun seasoning
- 1 tsp hot sauce
Instructions
Cooking
- Boil. Cover the eggs with cold water, bring to a boil, then cover and remove from the heat.
- Rest. Let the eggs sit 12 minutes, then cool in ice water about 10 minutes and peel.
- Halve. Cut the eggs lengthwise and move the yolks to a bowl.
- Mix. Mash the yolks with celery, green onion, mayonnaise, creole mustard, Cajun seasoning, and hot sauce until smooth.
- Fill. Spoon or pipe the filling into the whites and chill 20 to 30 minutes.
Notes
Substitutions: Use whole grain Dijon for creole mustard.
Tips: Cool the eggs fully before peeling and taste before adding salt.
Storage: Refrigerate 3 days in an airtight container. Do not freeze. Each serving is 4 halves.