Spicy Bayou Deviled Eggs Recipe

Introduction

Spicy Bayou Deviled Eggs bring a flavorful kick to a classic appetizer. Infused with Cajun spices and a hint of smokiness, these deviled eggs are perfect for parties or casual snacking. They offer a wonderful blend of creamy texture and bold taste.

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon smoked paprika (plus more for garnish)
• 1/8 teaspoon cayenne pepper (adjust to heat preference)
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onion
• Salt and pepper to taste
• Optional: a few dashes of hot sauce
• Garnish: sliced jalapeños, extra green onions, or parsley

Instructions

1. Step 1: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
2. Step 2: Drain and transfer eggs to an ice bath. Once cooled, peel and slice eggs in half lengthwise.
3. Step 3: Carefully remove yolks and place them in a bowl. Mash with a fork until smooth.
4. Step 4: Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and hot sauce (if using) to the yolks. Mix well until creamy.
5. Step 5: Stir in chopped celery and green onions. Taste and adjust seasoning with salt and pepper.
6. Step 6: Spoon or pipe the filling into the egg whites.
7. Step 7: Garnish with a sprinkle of paprika, sliced jalapeños, or chopped green onions.
8. Step 8: Serve chilled or at room temperature.

Tips & Variations

• Use a piping bag for a neat, professional look when filling the egg whites.
• Adjust cayenne pepper and hot sauce to suit your preferred spice level.
• Replace celery with finely diced pickles for a tangy crunch.
• Try smoked sausage or bacon bits mixed into the yolk filling for added heartiness.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 3 days. Keep garnishes separate until serving to maintain freshness. For best taste, serve chilled but allow them to sit at room temperature for 10 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare them up to a day in advance. Keep them covered and refrigerated, adding garnish just before serving.

What can I use if I don’t have Cajun seasoning?

You can mix paprika, garlic powder, onion powder, dried oregano, thyme, and a pinch of cayenne pepper to create a similar Cajun blend.

Spicy Bayou Deviled Eggs Recipe

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These Spicy Bayou Deviled Eggs bring the bold flavors of Cajun seasoning and smoked paprika to a classic appetizer, enhanced with a creamy filling of mayonnaise, Dijon mustard, and a hint of heat from cayenne pepper and optional hot sauce. Perfect for parties or gatherings, they are garnished with sliced jalapeños and green onions for an extra kick and fresh crunch.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: Cajun
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon smoked paprika, plus more for garnish
• 1/8 teaspoon cayenne pepper (adjust to heat preference)
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onion
• Salt and pepper to taste
• Optional: a few dashes of hot sauce

Garnish

• Sliced jalapeños
• Extra green onions
• Parsley

Instructions

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let eggs sit in the hot water for 10-12 minutes to cook through.
2. Cool and Peel: Drain the hot water and transfer the eggs to an ice bath to cool completely. Once cool, peel the eggs carefully and slice them in half lengthwise.
3. Prepare the Filling: Remove the yolks from the egg halves and place them in a bowl. Mash the yolks with a fork until smooth and crumb-free.
4. Mix the Filling: Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and hot sauce (if using) to the mashed yolks. Stir well until the mixture is creamy and well combined.
5. Add Crunch and Flavor: Fold in the finely chopped celery and green onions. Taste the filling and season with salt and pepper as needed to balance the flavors.
6. Fill the Egg Whites: Spoon or pipe the yolk mixture evenly into the hollowed egg white halves, creating a neat presentation.
7. Garnish and Serve: Sprinkle the deviled eggs with extra smoked paprika, and garnish with sliced jalapeños, additional green onions, or parsley as desired. Serve chilled or at room temperature for best flavor.

Notes

• To make peeling easier, use eggs that are a few days old rather than very fresh eggs.
• Adjust cayenne pepper and hot sauce according to your preferred spice level.
• For a smoother filling, you can blend the yolk mixture briefly in a food processor instead of mashing by hand.
• These deviled eggs can be made a day ahead and stored covered in the refrigerator.
• Serve these as an appetizer or party snack that packs a flavorful and spicy punch.

Keywords: deviled eggs, spicy deviled eggs, Cajun deviled eggs, bayou recipe, appetizer, party snack, smoked paprika, Cajun seasoning