Spicy Bayou Deviled Eggs
Delight in these cream-filled deviled eggs with a spicy twist, perfect for gatherings.
Ingredients
For the Deviled Eggs
- 6 large large eggs
- 1/4 cup mayonnaise For a lighter option, substitute half with Greek yogurt.
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce Adjust to taste.
- 1 teaspoon Cajun seasoning Plus extra for garnish.
- 1 small jalapeño, finely chopped Remove seeds for less heat.
- Salt and pepper To taste.
- Fresh parsley for garnish Optional.
Instructions
Preparing the Eggs
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cover the pan and remove it from the heat. Let the eggs sit for about 12-15 minutes.
Cooling the Eggs
- Carefully transfer the eggs to a bowl of ice water. This will stop the cooking process and make them easier to peel.
Peeling the Eggs
- Once cooled, gently crack and peel the eggs. Rinse them under cold water to remove any shell fragments.
Preparing the Filling
- Slice the eggs in half lengthwise and remove the yolks.
- In a bowl, combine the egg yolks with mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, chopped jalapeño, salt, and pepper. Mash them together until smooth and creamy.
Filling the Eggs
- Spoon or pipe the filling back into the egg whites. Garnish with extra Cajun seasoning or a piece of jalapeño.
Chilling and Serving
- Keep the eggs in the refrigerator until you're ready to serve. Enjoy the flavor-packed experience!
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Best not to freeze.