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Cajun Deviled Eggs

Cajun deviled eggs combine smooth, tangy yolk filling with Cajun seasoning and a touch of hot sauce. They’re finished with paprika and green onion, then chilled before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
cooling and chilling 25 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Southern
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.5 tsp Cajun seasoning
  • 0.25 tsp hot sauce
  • 0.25 tsp paprika
  • 1 tbsp green onion thinly sliced

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a 3-quart saucepan in a single layer and cover with cold water by 1 inch.
  2. Bring the water to a boil over high heat.
  3. Cover the pan and remove it from the heat.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes.
  6. Peel the eggs and pat dry.
  7. Slice the eggs in half lengthwise.
  8. Transfer the yolks to a small bowl.
  9. Mash the yolks with the mayonnaise, Dijon mustard, white vinegar, Cajun seasoning, and hot sauce until smooth.
  10. Spoon or pipe the yolk mixture into the egg white halves.
  11. Sprinkle with paprika and green onion.
  12. Refrigerate for at least 20 minutes before serving.

Notes

For easier peeling, cool the eggs in ice water before peeling. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lower-sodium version, use reduced-sodium Cajun seasoning.