Description
A flavorful twist on a classic appetizer, these Easy Creamy Cajun Deviled Eggs blend creamy mayonnaise and zesty Creole mustard with a hint of spice for an irresistible crowd-pleaser.
Ingredients
- 12 large eggs
- 1 celery stalk, finely chopped
- 1 green onion, thinly sliced
- 4 tbsp mayonnaise
- 2 tbsp Creole mustard
- ¼ tsp Cajun seasoning
- 1 tsp Crystal hot sauce (adjust to taste)
- Salt and black pepper, to taste
Instructions
- Place the eggs in a medium saucepan and cover them with cold water by about an inch.
- Bring the water to a gentle boil over high heat. Let it boil for 2 minutes.
- Remove from heat, cover the pot, and set a timer for 11 minutes.
- Once time’s up, drain the hot water and run warm tap water over the eggs until cool enough to handle. Crack and peel each egg under running water to make peeling easier.
- Slice each egg in half lengthwise and transfer the yolks to a mixing bowl. Chill the whites while you finish the filling.
- Add the chopped celery and sliced green onion to the yolks in the bowl.
- Stir in the mayonnaise, Creole mustard, Cajun seasoning, and Crystal hot sauce. Mash and whisk with a fork until smooth and creamy. Season with salt and pepper to taste.
- Cover and chill the filling for 15–30 minutes to meld the flavors and firm up the texture.
- Spoon or scoop a generous portion of the yolk mixture into each egg white half.
- Sprinkle extra Cajun seasoning or chopped green onion over the top for color.
- Serve chilled or keep them covered in the refrigerator until you’re ready to present.
Notes
For the best results, buy your eggs about a week before cooking; slightly older eggs peel more cleanly. For extra creaminess, consider using an immersion blender to whip the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Cajun