Cajun Deviled Eggs Recipe
These cajun deviled eggs are a kicked-up appetizer recipe using classic Louisianan ingredients! The creole mustard gives a bite of zip to the creamy filling.
Servings 24 halves
Calories 108kcal
Ingredients
- 12 eggs
- 1 stalk of celery rinsed
- 1 green onion rinsed
- 4 T. Hellman’s Mayonnaise
- 2 T. Creole Mustard I used Zatarain’s
- ¼ t. Slap Ya Mama Cajun Seasoning white pepper blend is my favorite
- 1 t. Crystal Hot Sauce
Instructions
To hard-boil the eggs:
- Place all the eggs in a medium pot
and cover with water. Set over high heat and cook until the water comes to a gentle
boil. Boil for 2 minutes, then shut off the heat and cover the hot eggs and start
a timer for 11 minutes. Place a colander in the sink to prepare for deshelling
the eggs. As soon as the timer goes off, drain the eggs into the colander.
Under warm running water crack the eggs and remove their shell. Place all of
the boiled eggs into a bowl.
To prep the eggs:
- Cut each egg in half and remove the yellow yolk to a small
bowl. Place each egg white half on a plate and chill while preparing the filling.
For the deviled egg filling:
- Finely dice the celery and green onion and add to the bowl of cooked egg yolks. Add all of the remaining ingredients and mash well with a fork until no lumps remain. Taste for seasoning. Chill for 15-30 minutes.
- Fill each egg half with a generous amount of deviled egg filling. Chill the deviled eggs or serve immediately. Garnish with a sprinkling of additional cajun seasoning if desired.
Notes
Buy your eggs a week before you intend to cook deviled eggs for eggs that are easy to peel!
Nutrition
Serving: 1g | Calories: 108kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 189mg | Sodium: 234mg