Description
Elevate your traditional deviled eggs with a spicy Cajun twist that promises to be a hit at any gathering.
Ingredients
- 12 large eggs
- 1 celery stalk, finely chopped
- 1 green onion, thinly sliced
- 4 Tbsp mayonnaise
- 2 Tbsp Creole mustard
- ¼ tsp Cajun seasoning
- 1 tsp Crystal hot sauce
- Salt and black pepper, to taste
Instructions
- Place the eggs in a medium saucepan and cover them with cold water by about an inch.
- Bring water to a gentle boil over high heat. Allow to boil for 2 minutes, then remove from heat, cover the pot, and set a timer for 11 minutes.
- When time is up, drain hot water and run warm tap water over eggs until cool enough to handle. Crack and peel each egg under running water.
- Slice each egg in half lengthwise and transfer the yolks to a mixing bowl. Chill the whites.
- Add chopped celery and sliced green onion to the egg yolks.
- Stir in mayonnaise, Creole mustard, Cajun seasoning, and hot sauce. Mash and whisk until smooth. Season with salt and pepper, adjusting heat as needed.
- Cover filling and chill for 15–30 minutes.
- Spoon or scoop yolk mixture into egg white halves.
- Sprinkle with extra Cajun seasoning or green onion on top.
- Serve chilled or refrigerate until ready to serve.
Notes
For extra creaminess, add sour cream to the yolk mixture. Use older eggs for easier peeling.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American