Cajun Deviled Eggs Recipe
Elevate your appetizer game with these Cajun Deviled Eggs, a zesty twist on a classic dish! Featuring creamy filling infused with Creole mustard and a kick of Crystal Hot Sauce, these deviled eggs are perfect for parties or gatherings. The addition of celery and green onions brings freshness and crunch, making each bite utterly irresistible. Enjoy the unique flavors of Louisiana right at your table!
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 24 halves 1x
- Category: Appetizer Recipes
- Method: Boiling
- Cuisine: Louisiana
Ingredients
Scale
- 12 large eggs
- 1 stalk celery, rinsed and finely chopped
- 1 green onion, rinsed and finely chopped
- 4 tablespoons Hellman’s Mayonnaise
- 2 tablespoons Creole Mustard (recommended: Zatarain’s)
- 1/4 teaspoon Slap Ya Mama Cajun Seasoning
- 1 teaspoon Crystal Hot Sauce
Instructions
- Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover and remove from heat. Let sit for 11 minutes.
- Transfer eggs to an ice bath to cool for a few minutes before peeling.
- Slice each egg in half lengthwise and carefully remove the yolks.
- In a mixing bowl, mash the yolks with mayonnaise, Creole mustard, Cajun seasoning, hot sauce, celery, and green onion until smooth.
- Spoon or pipe the mixture back into the egg whites.
- Garnish with additional green onions if desired. Serve chilled.
Nutrition
- Serving Size: 1 egg half (17g)
- Calories: 54
- Sugar: 0g
- Sodium: 117mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 94mg
Find it online: https://savorysofia.com/cajun-deviled-eggs-recipe/