Cajun Deviled Eggs

Servings: 12

Prep Time: 10

Cook Time: 13

Total Time: 23

Up the ante on the appetizer table with these cajun deviled eggs. They've got the spicy built-in into every bite. Watch out, they'll disappear fast!

5 from 11 votes

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Ingredients

12 large eggs
2 teaspoons mustard
1 tablespoon cajun seasoning
½ cup mayonnaise
1 to 2 dashes of Tabasco, optional
Paprika or cajun seasoning, for garnish

Instructions

Boil the eggs:

Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes.
Drain, add some ice cubes to the eggs in the pan, and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.

Fill the eggs:

Once hard-boiled eggs have fully cooled, halve lengthwise and carefully scoop the egg yolks into a bowl.
With a fork, mash the egg yolks. Add mustard, Cajun seasoning, mayonnaise, and tabasco (if using). Stir to combine all ingredients with a fork.
Transfer the mixture into a piping bag or a zip bag. Snip the end to create an opening and twist the other end to bring the filling mixture to the open tip. Fill each egg white half with about 2 teaspoons of the mixture.
Dust the tops with paprika or lightly sprinkle additional cajun seasoning for added spice.
Refrigerate for one hour or until ready to serve.

Notes

Make them spicier by adding ½ teaspoon of hot sauce to the mixture. I recommend you try it first since all cajun seasoning mixtures vary in heat.

If your cajun seasoning is salt-free, add ½ teaspoon of salt to the mixture (most include it which is why it's not in the ingredient list).

Nutrition