Description
Spicy Bayou Deviled Eggs are a creamy, savory appetizer infused with bold Cajun spices that deliver a perfect balance of heat and richness. Inspired by the vibrant flavors of the Bayou region, this easy-to-make recipe is perfect for parties, snacks, or make-ahead gatherings, offering a soulful twist on the classic deviled egg.
Ingredients
Units
Scale
Eggs
- 12 large eggs, hard-boiled
Filling
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1โ2 teaspoons Cajun seasoning (adjust to taste)
- 1โ2 teaspoons hot sauce (adjust to taste)
- 1/2 teaspoon celery salt
- 1/2 teaspoon smoked paprika
Fresh Additions
- 3 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Boil and Peel the Eggs: Place the eggs in a single layer in a pot and cover with cold water by an inch. Bring to a rolling boil, then remove from heat and cover. Let sit for 12 minutes. Transfer eggs to an ice bath immediately to stop cooking and ease peeling.
- Prepare the Filling: Peel eggs and slice in half lengthwise. Carefully remove yolks into a medium bowl. Mash yolks with mayonnaise, Dijon mustard, Cajun seasoning, hot sauce, celery salt, and smoked paprika until smooth and creamy.
- Add Fresh Flavors: Fold in chopped green onions and optional parsley for freshness and texture. Adjust seasoning with extra hot sauce or salt if needed.
- Fill the Egg Whites: Spoon or pipe the spicy yolk mixture back into the egg white halves, creating neat, generous fillings. Garnish with a sprinkle of smoked paprika or additional chopped green onions.
- Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld and filling to firm up slightly. Serve chilled for best taste and texture.
Notes
- Use slightly older eggs for easier peeling.
- Taste the filling and add heat gradually to avoid overpowering the creamy base.
- Use a pastry bag with a star tip for beautiful presentation.
- Allow eggs to chill well to meld flavors and firm up texture.
- Add fresh herbs just before serving for maximum brightness and aroma.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 100 kcal
- Sugar: 0.5 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 6 g
- Cholesterol: 185 mg