Cajun Deviled Eggs that Will Spice Up Your Next Gathering

These Cajun Deviled Eggs bring a burst of flavor and a fiery Southern twist to a classic appetizer.

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Prep Time 30

Cook Time 13

Chilling Time 30

Total Time 1 13

Servings: 12 egg halves

Course: Appetizers

Cuisine: Southern

Calories: 70

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling Ingredients

6 large Eggs Fresh eggs make peeling easier.
2 tablespoons Celery, chopped Can substitute with chopped bell peppers.
2 tablespoons Green Onion, chopped Chives can be used instead.
4 tablespoons Hellman’s Mayonnaise Greek yogurt can be used for a lighter option.
2 tablespoons Creole Mustard Zatarain's is preferred.
0.25 teaspoon Slap Ya Mama Cajun Seasoning Homemade Cajun blend can be used.
1 teaspoon Crystal Hot Sauce Use your favorite hot sauce if desired.

Equipment

Pot
Mixing bowl
Cookie Scoop

Method

Preparation Steps

Boil the fresh eggs in a pot covered with cold water, then bring to a gentle boil. Simmer for 2 minutes, remove from the heat, cover, and let sit for 11 minutes.
Cool the eggs under warm running water, gently tap each on a hard surface to peel, and place them in a bowl.
Slice eggs in half, separate yolks from whites, and mash yolks in a bowl with celery, green onions, mayonnaise, mustard, seasoning, and hot sauce until smooth. Chill for 15-30 minutes.
Once chilled, fill the egg whites with the yolk mixture and garnish with additional seasoning or fresh herbs if desired.

Nutrition

Serving: 1egg halfCalories: 70kcalCarbohydrates: 1gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 186mgSodium: 85mgPotassium: 60mgVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

These eggs can be prepared a day in advance and stored in the fridge until serving. They can also be customized with different ingredients for variation.

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