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Spicy Bayou Deviled Eggs

Spicy Bayou Deviled Eggs

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 24 deviled egg halves 1x
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Cajun
  • Diet: Gluten-Free

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
  • 1โ€“2 teaspoons Cajun seasoning (adjust to taste)
  • 1โ€“2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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