Spicy Bayou Deviled Eggs (Printable Version)
Classic deviled eggs elevated with Cajun spices, smoked paprika, and a spicy kick.
# Ingredients Required:
→ Eggs
01 -
6 large eggs
→ Filling
02 -
30 ml mayonnaise
03 -
5 ml Dijon mustard
04 -
5 ml apple cider vinegar
05 -
2.5 ml Cajun seasoning
06 -
1.25 ml smoked paprika, plus more for garnish
07 -
0.6 ml cayenne pepper (adjust to heat preference)
→ Vegetables
08 -
30 ml finely chopped celery
09 -
15 ml finely chopped green onion
→ Seasoning
10 -
Salt and pepper to taste
11 -
Optional: a few dashes of hot sauce
→ Garnish
12 -
Sliced jalapeños, extra green onions, or parsley
# Guide to Cooking:
01 -
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let sit for 10 to 12 minutes.
02 -
Drain the hot water and transfer eggs to an ice bath. Once cooled, peel the eggs and slice them in half lengthwise.
03 -
Carefully remove the yolks and place them in a bowl. Mash with a fork until smooth.
04 -
Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and hot sauce if using to the mashed yolks. Mix until creamy and uniform.
05 -
Stir in finely chopped celery and green onion. Taste and adjust seasoning with salt and pepper as needed.
06 -
Spoon or pipe the prepared filling into the hollowed egg whites evenly.
07 -
Sprinkle with paprika and garnish with sliced jalapeños, extra green onions, or parsley. Serve chilled or at room temperature.
# Extra Suggestions:
01 -
Adjust cayenne pepper to control spiciness. For a smoother texture, process filling in a food processor. Prepare filling and egg whites ahead and refrigerate separately until assembly.