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Cajun Deviled Eggs

Cajun deviled eggs are a flavorful twist on the classic appetizer, made with creamy yolks, Creole mustard, hot sauce, and a touch of Cajun seasoning for a zesty, southern-inspired bite.
Calories:
Author: Sandra Myers

Ingredients

  • 12 eggs
  • 1 stalk celery rinsed
  • 1 green onion rinsed
  • 4 tbsp Hellman’s Mayonnaise
  • 2 tbsp Creole Mustard Zatarain’s recommended
  • ¼ tsp Slap Ya Mama Cajun Seasoning white pepper blend
  • 1 tsp Crystal Hot Sauce

Instructions

  • Place the eggs in a medium pot and cover with water. Bring to a gentle boil over high heat, cook for 2 minutes, then turn off the heat. Cover and let sit for 11 minutes. Drain in a colander, crack, and peel under warm running water.
  • Slice each egg in half lengthwise and remove the yolks to a small bowl. Arrange the egg whites on a plate and refrigerate while preparing the filling.
  • Finely dice the celery and green onion. Add to the yolks along with mayonnaise, Creole mustard, Cajun seasoning, and hot sauce.
  • Mash with a fork until smooth and creamy, adjusting seasoning to taste. Chill for 15–30 minutes to let the flavors develop.
  • Spoon or pipe the filling into each egg white half. Garnish with a light sprinkle of Cajun seasoning and serve right away or keep chilled until ready to enjoy.