Description

Deviled eggs have long been a beloved staple in many households, and if you’re looking for a way to liven up this classic dish, look no further than these Cajun Deviled Eggs.

Ingredients

Scale

12 large eggs
4 tbsp mayonnaise (preferably Hellman’s)
2 tbsp Creole mustard (like Zatarain’s)
1 stalk celery, finely diced
1 green onion, finely diced
1 tsp hot sauce (such as Crystal)
¼ tsp Cajun seasoning (e.g., Slap Ya Mama white pepper blend)

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Instructions

Start by placing the eggs in a pot, making sure they’re covered completely with water. Bring the pot to a gentle boil over medium heat. Once boiling, cook for 2 minutes. This step is crucial as it guarantees that the eggs harden perfectly without resulting in a greenish yolk. After 2 minutes, turn off the heat, cover the pot, and let it sit undisturbed for 11 minutes. While you wait, prepare your cooling area with cold water and ice. After the 11 minutes, drain the eggs and cool them under warm running water to ease the peeling process.
Once cooled, slice the eggs in half lengthwise with a sharp knife. Gently scoop out the yolks with a small spoon, placing them into a mixing bowl. Arrange the egg whites on a chilled tray, ensuring they will hold the filling without being too wobbly when you serve them.
In your bowl, begin mashing the egg yolks with a fork for a smooth consistency. Add the finely diced celery and green onion to the yolk mixture, followed by the mayonnaise and Creole mustard. The mayo provides the creaminess, while the mustard adds a tangy flair typical of deviled eggs but with a southern twist. Add the hot sauce along with the Cajun seasoning. Mix everything thoroughly until you achieve a uniform and creamy texture. Always taste the filling at this stage; you can adjust the seasoning by adding more hot sauce or Cajun seasoning if desired. Once satisfied with the flavor, cover the mixture and let it chill in the fridge for 15 to 30 minutes, which will enhance the flavors further.
Once chilled, it’s time to fill the egg whites! Use a spoon to carefully spoon or utilize a piping bag to elegantly fill each egg white half with the yolk mixture. The choice is yours; a piping bag can create a fancy presentation. After filling the eggs, feel free to sprinkle a bit more Cajun seasoning over the tops for an extra kick. Serve these delightful bites chilled, and watch as they vanish from your platter!

Notes

For easy peeling, try using eggs that are a week old; older eggs tend to peel more easily than fresh ones. Make sure to chill your filling thoroughly. This not only makes the filling easier to work with but also enhances the taste.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer

Nutrition

Calories: 240 kcal
Sodium: 320 mg
Protein: 12 g