Cajun Deviled Eggs (Print Version)
Kicked-up deviled eggs with creole mustard, Cajun seasoning, and Louisiana flavors for a spicy Southern-inspired appetizer.
# Ingredients:
→ Base Ingredients
01 -
12 eggs
02 -
1 stalk of celery, finely diced
03 -
1 green onion, finely chopped
→ Filling
04 -
4 tablespoons Hellman's Mayonnaise
05 -
2 tablespoons Creole Mustard (Zatarain's recommended)
06 -
¼ teaspoon Slap Ya Mama Cajun Seasoning (white pepper blend preferred)
07 -
1 teaspoon Crystal Hot Sauce
# Steps:
01 -
Place all 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, cover, and start a timer for 11 minutes. Place a colander in the sink to prepare for deshelling. As soon as the timer goes off, drain the eggs into the colander. Under warm running water, crack the eggs and remove their shells. Place all boiled eggs into a bowl.
02 -
Cut each egg in half and remove the yellow yolks to a small bowl. Place each egg white half on a plate and chill while preparing the filling.
03 -
Finely dice the celery and green onion and add to the bowl of cooked egg yolks. Add all remaining ingredients and mash well with a fork until no lumps remain. Taste and adjust seasoning if needed. Chill for 15-30 minutes.
04 -
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:
01 -
Buy your eggs a week before you intend to cook deviled eggs for eggs that are easy to peel!