Cajun Deviled Eggs
The most delicious twist on a classic appetizer! These Cajun deviled eggs are packed with a creamy blend of mayonnaise, mustard, paprika, hot sauce, and of course- a kick of Cajun seasoning. They'll fly off the table!
Servings: 24 Deviled Eggs
Ingredients
- 12 large eggs
- 1 tablespoon shallot minced
- 1 tablespoon grainy mustard
- 1 cup mayonnaise
- 1 teaspoon hot sauce, add more for more heat
- ½ teaspoon Cajun seasoning
- 1 teaspoon apple cider vinegar
- ¼ teaspoon paprika
- salt, to taste
- ground black pepper, to taste
- green onions for garnish, optional
Instructions
- Place the eggs in a medium pot and cover with at least 1 inch of cold water. Bring to a boil over high heat. Once the water is boiling, turn off the heat and cover. Let the eggs sit for 14 minutes before transferring them to an ice bath to stop the cooking.
- Once the eggs are fully cooled, peel them and slice them in half. Remove the yolks and add them to a medium-sized bowl. Use the back of a fork to mash the yolks up as much as possible.
- Add the shallots, mustard, mayonnaise, hot sauce, Cajun seasoning, vinegar, paprika, salt, and pepper to the egg yolks and mix until combined.
- Spoon, scoop, or pipe an equal amount of filling into the center of the egg halves and top with sliced green onions.
Nutrition
Calories: 96kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 86mg | Sodium: 102mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 156IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.4mg
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