Description
Elevate your appetizer game with this Cajun Deviled Eggs Recipe, a zesty twist on a beloved classic. Infused with the vibrant flavors of Louisiana, these deviled eggs feature creamy yolks blended with creole mustard, crisp celery, and a hint of spice from Cajun seasoning and hot sauce. Whether served at parties, picnics, or casual get-togethers, these eggs are sure to impress and satisfy guests craving something unique. With easy preparation steps and versatile serving options, you’ll find yourself reaching for this recipe time and again. Get ready to enjoy a delightful snack that’s both delicious and nutritious!
Ingredients
Scale
- 12 large eggs
- 1 stalk of celery, finely chopped
- 1 green onion, finely chopped
- 4 tablespoons Hellman’s mayonnaise
- 2 tablespoons Creole mustard (Zatarain’s recommended)
- ¼ teaspoon Slap Ya Mama Cajun seasoning
- 1 teaspoon Crystal Hot Sauce
Instructions
- Boil the eggs by covering them with cold water in a pot. Bring to a boil over medium-high heat, cover the pot, turn off the heat, and let sit for 11 minutes.
- Transfer eggs to an ice bath for 5 minutes to cool. Peel under running water for easy shell removal.
- Slice each egg in half lengthwise and remove yolks into a mixing bowl.
- Add chopped celery, green onion, mayonnaise, creole mustard, Cajun seasoning, and hot sauce to the yolks. Mix until smooth.
- Spoon or pipe the filling back into egg white halves.
- Garnish if desired and serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Cajun
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg