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Spicy Cajun Deviled Eggs

A twist on a classic appetizer, these Spicy Cajun Deviled Eggs feature a creamy filling with a zesty kick that’s sure to impress your guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for creaminess.
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce Adjust according to heat preference.
  • 1 teaspoon Cajun seasoning
  • to taste Salt and black pepper
Garnishes
  • Smoked paprika For garnish.
  • Chopped green onions For garnish.

Method
 

Preparation
  1. Boil the Eggs: Start by placing the eggs in a saucepan and covering them with water. Bring it to a boil and then cover and turn off the heat. Let the eggs sit for about 12-15 minutes.
  2. Cool the Eggs: After the sitting time, transfer the eggs to an ice bath (a bowl of ice water) for about 5-10 minutes to stop the cooking process and make peeling easier.
  3. Peel the Eggs: Once cooled, gently tap the eggs on the counter to crack the shell and peel them under running water if needed.
  4. Prepare the Filling: Slice the peeled eggs in half lengthwise. Scoop out the yolks into a mixing bowl. Mash the yolks with a fork and add in the mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, and salt and pepper. Mix until creamy and smooth.
  5. Fill the Eggs: Using a spoon or piping bag, carefully fill the egg whites with the yolk mixture.
  6. Garnish: Sprinkle with smoked paprika and top with chopped green onions.
  7. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. Enjoy your Spicy Cajun Deviled Eggs!

Notes

Spicy Cajun Deviled Eggs are best enjoyed fresh, but can be stored in an airtight container for 2-3 days. Do not freeze as it may alter the texture. To serve leftovers, let sit at room temperature for a short time before serving again.