Description
This easy and flavorful Cajun Deviled Eggs recipe combines creamy mayo, spicy Creole mustard, and zesty hot sauce with a hint of sweet pickle relish, making a perfect appetizer or snack with a Southern twist.
Ingredients
Eggs
- 6 boiled eggs
Filling
- 1/4 cup mayonnaise
- 1 tbsp Creole mustard (or grainy mustard)
- 1 tsp Creole seasoning
- 1 tsp hot sauce
- 1 tbsp chopped sweet pickle or pickle relish
- Salt to taste
Garnish
- Chopped scallions
- Additional Creole seasoning for garnish
Instructions
- Prepare the eggs: Slice the boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Arrange the egg whites on a serving plate.
- Make the filling: Add the mayonnaise, Creole mustard, Creole seasoning, hot sauce, and sweet pickle relish to the yolks. Mash and stir the mixture thoroughly until smooth and evenly combined. Season with salt to taste.
- Fill the egg whites: Transfer the yolk mixture into a piping bag or a resealable plastic bag with a corner cut off. Evenly pipe the filling into the hollow of each egg white half.
- Garnish and serve: Sprinkle a few dashes of Creole seasoning and chopped scallions over the filled eggs for a colorful and flavorful finish. Serve immediately or chill before serving.
Notes
- Boil eggs for about 10-12 minutes for a firm yolk. Cool eggs in ice water before peeling to prevent grey yolk.
- Adjust the amount of hot sauce according to your spice preference.
- The Creole seasoning can be replaced with Cajun seasoning if unavailable.
- Use a piping bag for a cleaner and more professional presentation, but a spoon works fine too.
- These deviled eggs can be made a few hours ahead and stored covered in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for boiling eggs)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Southern, Cajun
