Cajun Deviled Eggs
This is the classic appetizer with a Cajuntwist. Hardboiled eggs are stuffed with a mixture of egg yolk, mayonnaise, mustard,chives and Cajun seasonings.
Servings 12
Calories 53kcal
Ingredients
- 6 eggs
- 2 tbsp chives chopped
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper or Cajun season
- ¼ tsp sweet paprika or Cajun seasoning for garnish
Instructions
Prepare the Eggs:
- Place the eggs in a single layer of a pot and cover them with cold water. Make sure the water level is about an inch above the eggs.
- Cover the pot and bring the water to a rolling boil, then remove the pot from the heat. Let the eggs stand in the water, 10 minutes for medium eggs, 12 minutes for large eggs.
- Drain the water then immediately run cold water over the eggs. Allow them to cool completely.
- Once cooled, carefully peel the eggs and slice them in half lengthwise. Remove the yolks and transfer them to a mixing bowl.
Make the Filling:
- Mash the egg yolks with a fork until they are finely crumbled.
- Add chives, mayonnaise, Dijon mustard, and seasonings to the mashed yolks. Mix until well combined and smooth. Adjust seasoning to taste.
Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into cavities of the egg white halves, dividing it evenly among them.
- Garnish each deviled egg with a sprinkle of paprika or Cajun seasoning for extra flavour and color.
Chill and Serve:
- Refrigerate the deviled eggs for at least 30 minutes to allow the flavours to meld and the filling to set. Serve chilled.
Notes
For a fancier way to fill the egg whites with the yolk mixture use a pastry piping bag. Or just use a zip lock bag, with a corner cut off to squeeze the yolk mixture into the egg white cavities.