Cajun Deviled Eggs
Spicy Cajun Deviled Eggs! Creamy, tangy & easy to make. A Southern twist on a classic appetizer. Taste the flavor! #deviledeggs
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
- 12 Each Large Eggs
- ⅓ Cup Mayonnaise
- 2 teaspoons Creole Mustard
- 2 teaspoons Sweet Relish
- 3 Dashes Hot Sauce I like Crystal, or Louisiana Hot Sauce
- ¼ teaspoon Cajun Seasoning
- ¼ teaspoon Paprika for sprinkling after
Instructions
- Take a 4 quart (or bigger) saucepan and fill with water. Bring to a boil.
- Season liberally with salt, then carefully lower the eggs into the boiling water.12 Each Large Eggs
- Once the water starts to boil again, start your timer for 12 minutes.
- While the water is boiling prepare another large bowl with water and ice.
- Once the eggs have boiled for 12 minutes drop them into the ice bath and allow to rest for 5 minutes, then peel the shells away from the eggs.
- Cut each egg in half length-ways. Use a spoon and carefully remove the yolk from each egg half.
- Mash the egg yolks with the back of a spoon, then add the remaining ingredients (except the paprika).⅓ Cup Mayonnaise, 2 teaspoons Creole Mustard, 2 teaspoons Sweet Relish, 3 Dashes Hot Sauce, ¼ teaspoon Cajun Seasoning
- Sprinkle paprika over the top, as well as garnish with a little chopped parsley (or chopped chives).¼ teaspoon Paprika
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Nutrition
Serving: 2Halves | Calories: 23kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 3mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 31IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.03mg
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