Cajun Deviled Eggs Recipe
This Cajun Deviled Eggs recipe delivers a spicy twist on the classic appetizer, combining boiled eggs with a creamy, tangy filling enhanced by creole mustard, seasoning, and hot sauce. Perfect for gatherings or as a flavorful snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Southern
Ingredients
Eggs and Filling
- 6 boiled eggs
- 1/4 cup mayo
- 1 tablespoon creole mustard or grainy mustard
- 1 teaspoon creole seasoning
- 1 teaspoon hot sauce
- 1 tablespoon chopped sweet pickle or pickle relish
Garnish
- Chopped scallions for garnish
- Additional creole seasoning for garnish
Instructions
- Prepare eggs: Slice the boiled eggs in half lengthwise, carefully removing the yolks and placing the whites on a serving plate while transferring the yolks into a mixing bowl.
- Make filling: Add the mayo, creole mustard, creole seasoning, hot sauce, and sweet pickle relish to the yolks. Mash and stir the ingredients together until smooth and well combined. Add salt to taste if needed.
- Assemble deviled eggs: Transfer the yolk mixture into a piping bag or use a spoon to evenly fill each egg white half with the creamy filling.
- Garnish and serve: Sprinkle a few dashes of creole seasoning and chopped scallions over the filled eggs to add color and extra flavor. Serve immediately or refrigerate until ready to serve.
Notes
- Use grainy mustard for added texture or smooth creole mustard for a creamier filling.
- Adjust hot sauce quantity to taste depending on preferred spice level.
- Chilling eggs before slicing makes handling easier and results in cleaner halves.
- For a dairy-free version, substitute mayo with a vegan mayo alternative.
- This recipe can be doubled easily for larger gatherings.
Find it online: https://dishesbydiana.com/cajun-deviled-eggs-recipe/
