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Cajun Deviled Eggs

by Vaughn Vreeland featured in Deviled Eggs 4 Ways

Under 30 min

Under 30 min

Ingredients

for 24 servings

  • 12 eggs
  • ½ cup
    mayonnaise (120 g)
  • 1 tablespoon
    mustard
  • 1 tablespoon
    cajun seasoning
  • ½ stalk celery, finely chopped
  • ½ bell pepper, finely chopped
  • 1 teaspoon
    hot sauce, or more to taste

For Serving

  • smoked paprika
  • green onions, sliced

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Preparation

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix the mayonnaise, mustard, Cajun seasoning, celery, bell pepper, and hot sauce with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  4. Pipe the mixture into the eggs, garnish with the smoked paprika and green onion, and serve chilled.
  5. Enjoy!
 

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